Head of Hot Kitchen (Central Kitchen, Cake & Chocolate Shops)

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