The Role
In this role, you will collaborate with chefs and kitchen leadership to oversee the preparation, packaging, and dispatch of food with precision, ensuring adherence to the strictest quality, sanitation, and food safety protocols.
This position offers practical experience ideal for individuals seeking a dynamic career in food service and operations.
Oversee a range of essential duties encompassing the planning, coordination, and execution of projects to ensure adherence to established timelines and budget constraints. Develop and maintain strategic alliances with key stakeholders to foster collaboration and alignment with organizational objectives. Prepare comprehensive reports detailing project progress, performance metrics, and potential risks for senior management review. Lead cross-functional teams to optimize resource allocation and streamline operational workflows. Conduct in-depth evaluations of project outcomes to identify areas for enhancement and implement corrective measures as needed. Ensure compliance with industry regulations, quality standards, and internal policies throughout all project phases.
Facilitate the seamless execution of daily kitchen operations to uphold efficient production and service delivery.
Food must be meticulously prepared and packaged in strict adherence to established recipes and quality benchmarks.
Perform thorough inspections of finished goods to ensure they meet quality standards prior to shipment.
Ensure the kitchen adheres to stringent cleanliness and hygiene standards while maintaining strict food safety protocols at all times.
Maintain accurate stock counts, ensure timely ingredient replenishment, and uphold strict stock rotation practices adhering to FIFO (First In, First Out) principles.
Maintain accurate records of waste and promptly notify Kitchen Leads of any operational issues.
Verify that production records and daily checklists are completed with precision and thoroughness.
Collaborate closely with kitchen staff to guarantee timely order preparation.
Ensure the workspace remains clean, orderly, and productive at all times.
Proactively detect issues and elevate concerns without delay to maintain seamless operational efficiency.
Provide training and facilitate the onboarding process for new team members as needed.
Requirements
A recognized diploma or degree in Food Production, Hospitality, Culinary Arts, Business, Operations, or a closely related discipline is required.
Proficiency in restaurant, hospitality, retail, customer service, manufacturing, or food production environments—even for a duration of up to two years—will be viewed favorably.
Detail-oriented professional with a proven capacity to thrive in high-pressure environments.
Proficient verbal and written communication abilities, coupled with a strong aptitude for collaboration within a team setting, are essential.
Possesses exceptional organizational capabilities and demonstrates a proactive approach to accountability.
Capable of accommodating flexible scheduling, including weekends and public holidays as needed.
Familiarity with Microsoft Excel or Google Sheets is beneficial.
Nice to Have
A Food Handler’s Certificate or HACCP certification is required.
A strong background in restaurant operations, cloud kitchen environments, catering services, or food production facilities is required.
Proven experience in inventory management and quality control processes is essential.
Qualifications
BA/BSc/HND , Diploma , Professional Certificate
Experience Required
0 - 2 years
