Head of Hot Kitchen (Central Kitchen, Cake & Chocolate Shops)
Skills
About This Role
The Head of Hot Kitchen oversees all hot food production operations within the central kitchen, ensuring high-quality food preparation, operational efficiency, hygiene compliance, and consistency across all products.
Key Responsibilities
- Supervise all hot kitchen production activities.
- Develop menus, recipes, and production standards.
- Ensure food quality, taste, and presentation consistency.
- Manage kitchen staff scheduling and performance.
- Monitor stock usage, food cost, and wastage.
- Ensure compliance with food safety and sanitation regulations.
- Coordinate production schedules based on operational requirements.
- Conduct staff training and development.
- Ensure proper maintenance of kitchen equipment.
Requirements
- Degree/Diploma in Culinary Arts or Hospitality.
- Minimum 7–10 years of experience in F&B/Hospitality operations.
- Strong background in large-scale kitchen operations.
- Excellent leadership and organizational skills.
- HACCP certification preferred.
- Strong knowledge of inventory and cost control.
Work Location: In person
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