You will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.
Key Responsibilities: 1. Central Kitchen Production: Lead daily operations of the central kitchen, ensuring efficient, high-volume production of core items (e.g., marinated meats, sauces, gravies, dressings). Develop, standardize, and continuously improve production recipes and processes to ensure consistency and quality across all outlets. Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings. Monitor inventory levels and coordinate with procurement for timely sourcing of ingredients. 2. Catering Event Menu Design & Planning Work closely with clients, sales teams, and event coordinators to design customized menus aligned with the theme, dietary ...