Key Responsibilities
Kitchen Flow & Operations
- Design and implement efficient kitchen workflows and systems for smooth daily operations.
- Evaluate and refine existing kitchen flow without compromising quality or consistency.
- Maintain kitchen readiness, cleanliness, and compliance with hygiene and safety standards.
Product Development & Adaptation
- Collaborate with R&D to adjust recipes and production methods for scaling (e.g., small-to-large batch adjustments).
- Modify existing menu items for special events (e.g., themed canapés, catering variations).
- Ensure product quality and consistency through proper testing and standardization.
Training & System Administration
- Train kitchen team members effectively following SOPs and recipes.
- Support continuous learning through hands-on coaching and performance feedback.
- Maintain and update kitchen SOPs and recipe databases; assist in refining systems when needed.
- Monitor quality control, consistency, and operational discipline within the kitchen team.
Cross-Functional Collaboration
- Work closely with R&D, Operations, and Management teams to ensure alignment in kitchen standards and output.
- Provide input and insights for efficiency improvements, equipment needs, and workflow design.
Requirements
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum 3–5 years of professional kitchen experience, including at least 1–2 years in a Sous Chef or equivalent supervisory role.
- Proven background as a cook with experience in kitchen system setup, production scaling, or process development.
- Strong understanding of kitchen operations, workflow design, and food safety standards.
- Experience in recipe adjustment, production scaling, and creative food presentation.
- Skilled in team training, communication, and system documentation.
- Detail-oriented, organized, and able to balance creativity with structure.