Pastry and Bakery

Position Summary

1. Kitchen Operations Management

• Take full responsibility for the daily operation of the kitchen.
• Ensure all food is produced to the highest quality, consistency, and presentation standards.
• Manage all kitchen activities efficiently and professionally at all times.
• Ensure all food production meets customer expectations and company standards.
• Supervise all kitchen staff and ensure duties are completed effectively.
• Maintain smooth kitchen operations during all service periods.
• Ensure adequate staffing levels are maintained at all times.
• Implement and maintain standard operating procedures (SOPs) throughout the kitchen.
• Attend operational meetings and provide recommendations for continuous improvement.
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2. Financial Management & Cost Control

• Be fully accountable for achieving agreed food cost percentages and kitchen profitability targets.
• Prepare, monitor, and manage annual kitchen budgets.
• Forecast operational requirements and control expenditures accordingly.
• Analyze food cost reports and implement corrective actions when required.
• Manage payroll costs and labor scheduling efficiently.
• Ensure purchasing decisions support profitability objectives.
• Control waste, spoilage, overproduction, and unnecessary expenditure.
• Monitor utility consumption including water, electricity, and gas and implement reduction initiatives.
• Review menu profitability and recommend adjustments when necessary.
• Submit monthly performance reports detailing:
• Food cost performance
• Labor cost performance
• Waste reports
• Inventory variances
• Sales mix analysis
• Action plans for improvement
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3. Purchasing & Inventory Management

• Take full responsibility for purchasing all food products and kitchen-related supplies.
• Source products from approved suppliers while maintaining quality and budget standards.
• Ensure all purchasing follows company procurement procedures.
• Monitor supplier performance and report concerns immediately.
• Maintain proper inventory levels at all times.
• Conduct regular stock counts and inventory audits.
• Investigate and report all stock variances.
• Ensure proper receiving, storage, labeling, dating, and stock rotation procedures are followed.
• Maintain accurate inventory records and documentation.
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4. Food Safety, Hygiene & Compliance

• Ensure full compliance with all local health regulations and food safety legislation.
• Maintain HACCP, food safety, sanitation, and hygiene standards at all times.
• Ensure proper:
• Temperature control
• Food labeling
• Date coding
• Stock rotation
• Storage procedures
• Pest control procedures
• Cleaning schedules
• Report any health, safety, or compliance concerns immediately.
• Ensure all refrigerators, freezers, and storage areas are monitored and documented.
• Conduct regular food safety inspections and audits.
• Ensure corrective actions are implemented immediately when deficiencies are identified.
• Maintain all required compliance records and documentation.
• Failure to comply with food safety regulations resulting in violations, penalties, product loss, or customer complaints may result in disciplinary action.
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5. Menu Development & Product Innovation

• Design, develop, and implement seasonal and permanent menus.
• Continuously improve menu offerings to enhance customer satisfaction and profitability.
• Develop recipes, costing sheets, preparation methods, and presentation standards.
• Create detailed recipe manuals for all menu items.
• Ensure all menu items are accurately costed and approved before implementation.
• Coordinate food photography and product specifications where required.
• Lead product development initiatives and culinary innovation projects.
• Monitor market trends and recommend new products and concepts.
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6. Training & Staff Development

• Lead, mentor, and develop all kitchen employees.
• Create and implement structured training programs.
• Conduct onboarding and skills training for all new employees.
• Develop career progression plans for kitchen staff.
• Conduct regular performance evaluations and coaching sessions.
• Ensure all staff understand:
• Recipes
• Kitchen standards
• Food safety procedures
• Company policies
• Service expectations
• Conduct regular cooking demonstrations and skills workshops.
• Maintain training records for all employees.
• The Executive Chef is directly accountable for the performance, development, and conduct of all kitchen employees.
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7. Team Leadership & Workforce Management

• Recruit, interview, and recommend hiring decisions for all kitchen positions.
• Prepare weekly and monthly staff schedules.
• Ensure staffing levels match operational requirements.
• Minimize overtime while maintaining operational efficiency.
• Manage attendance, punctuality, discipline, and performance standards.
• Address performance concerns promptly and professionally.
• Recommend disciplinary actions when necessary.
• Foster a positive, respectful, and high-performance working culture.
• Ensure all staff comply with company rules and legal requirements.
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8. Quality Assurance

• Maintain consistency in food quality, portion control, and presentation.
• Conduct daily quality checks on all food products.
• Monitor customer feedback and implement improvements.
• Ensure all recipes are followed without deviation unless authorized.
• Regularly review production standards and procedures.
• Ensure customer-facing staff have sufficient product knowledge.
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9. Cleaning & Kitchen Maintenance

• Ensure the kitchen and all associated areas are maintained in a clean, safe, and organized condition.
• Implement and monitor cleaning schedules.
• Ensure proper use and storage of cleaning chemicals.
• Maintain equipment in good working condition.
• Report maintenance issues immediately.
• Coordinate preventative maintenance activities.
• Ensure compliance with all health and safety requirements.
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10. Administration & Reporting

• Maintain all kitchen documentation accurately and professionally.
• Update recipe files, costing sheets, and operational records.
• Prepare:
• Duty rosters
• Time sheets
• Inventory reports
• Purchasing reports
• Training records
• Performance reports
• Ensure all records are readily available for audits and inspections.
• Submit required reports within established deadlines.
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Key Performance Indicators (Kpis)

• The Executive Chef will be evaluated based on:
• Food Cost %
• Labor Cost %

• Staff Training Completion Rate

• Inventory Variance %

• Compliance Audit Results

• Productivity and Operational Efficiency
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Authority & Accountability

• The Executive Chef has full operational responsibility for the kitchen and is accountable for:
• Food quality
• Food safety
• Kitchen profitability
• Inventory control
• Staff performance
• Compliance with regulations
• Training and development
• Customer satisfaction
• Budget adherence
• Equipment care and maintenance
• Failure to meet required operational, financial, safety, or compliance standards may result in performance management, disciplinary action, or other corrective measures in accordance with company policy.
• Pay: ﷼7,000.00 - ﷼10,000.00 per month