About the role
Burn seeks a Head Chef to oversee all kitchen and cafeteria functions, maintaining stringent food quality, hygiene, cost control, and operational efficiency standards. Additionally, the position entails leading the kitchen team, overseeing inventory and procurement activities, and fostering continuous enhancements in food service operations.
Oversee and execute a comprehensive range of duties to ensure operational excellence, including strategic planning, team leadership, and performance monitoring. Collaborate with stakeholders to align initiatives with organizational objectives while maintaining strict adherence to compliance and quality standards. Analyze data to identify trends, optimize processes, and drive continuous improvement. Supervise staff, delegate tasks, and foster a culture of accountability and innovation. Prepare detailed reports, present findings to senior management, and implement recommendations to enhance efficiency and productivity. Stay abreast of industry advancements and best practices to maintain a competitive edge.
Responsible for supervising all aspects of kitchen operations and maintaining seamless coordination among all processes.
Maintain uniform food quality, flavor, taste consistency, proper portioning, and visual appeal in every meal served.
Design and execute cost-efficient, nutritionally balanced menus tailored to meet operational objectives.
Maintain unwavering adherence to food safety protocols, hygiene practices, and sanitation guidelines to uphold the highest standards of cleanliness and regulatory compliance.
Responsible for managing kitchen expenditures and maintaining expenditures within the established financial parameters.
Diligently oversee food preparation procedures to uphold quality benchmarks, maintain consistency across batches, and ensure strict compliance with established standards.
Oversee the monitoring of inventory levels and the coordination of procurement planning and stock control activities.
Process service request and purchase requisitions utilizing Microsoft Dynamics NAV to ensure accurate and timely handling of all requests and requisitions.
Compile and evaluate daily, weekly, and monthly reports to track food cost trends, usage patterns, and waste levels.
Explore strategies to minimize food waste and enhance operational efficiency wherever possible.
Oversee the development, guidance, and evaluation of team members, ensuring effective training, consistent supervision, and high performance standards are maintained.
Properly plan and allocate kitchen resources to ensure optimal functionality across all shifts.
Address advanced operational concerns and provide solutions for any food quality issues or service-related complaints.
Ensure the cafeteria consistently meets and exceeds established operational standards and service quality benchmarks.
Maintain the proper operation, upkeep, and safety standards of all kitchen equipment and facilities to ensure optimal performance and compliance with safety protocols.
Optimize and enhance kitchen operations and workflow efficiency on an ongoing basis.
Management may assign additional responsibilities as needed.
We are seeking a candidate with a strong background in relevant technical or professional skills, along with several years of hands-on experience in the field. The ideal applicant should possess proven expertise in key areas, including problem-solving, project management, and communication. Additionally, a minimum of three years of experience in a similar role is required, along with proficiency in industry-standard tools and methodologies. Familiarity with regulatory compliance and best practices is also essential.
A bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a closely related discipline is required.
A minimum of two to five years of professional experience in a commercial or institutional kitchen setting is required.
Proven track record in overseeing large-scale food production operations, with a focus on efficiency and consistency in high-environments. Skilled in maintaining strict quality control measures while supervising teams to meet strict deadlines and production targets. Demonstrated ability to optimize workflows and resource allocation to ensure seamless operations during peak demand periods.
Accomplished leadership and adept team management capabilities
Proficient understanding of food safety protocols and hygiene regulations is required.
Experienced professionals should possess foundational knowledge of Enterprise Resource Planning (ERP) systems, including Microsoft Dynamics NAV.
Demonstrated expertise in utilizing Microsoft Excel is essential.
Qualifications
BA/BSc/HND , Diploma
Experience Required
2 - 5 years
