Role Summary
The Head of Kitchen leads all kitchen production, ensuring consistent quality, safety, and timely output across both catered events and daily individual/corporate food package deliveries.
This role combines hands-on culinary leadership with production planning and team management.
Key Responsibilities
Oversee all kitchen operations, ensuring consistent quality and on-time production for events and daily delivery orders.
Plan and manage kitchen production schedules aligned with the event calendar and delivery order volumes.
Develop, standardize, and document recipes, portion sizes, and quality benchmarks.
Recruit, train, supervise, and coach kitchen staff (cooks and kitchen assistants).
Ensure strict compliance with food safety, hygiene, and sanitation standards across the kitchen.
Coordinate with the Inventory Officer to plan ingredient needs and minimize stockouts or wastage.
Manage food costs and kitchen budget, identifying opportunities to control costs without compromising quality.
Conduct quality checks and tastings prior to dispatch for deliveries or service at events.
Work closely with the Event Manager on menu planning for catered events, including special requests and dietary requirements.
Collaborate with the Head of Operations on production capacity planning and scaling for business growth.
Maintain kitchen equipment, cleanliness, and workplace safety standards.
Innovate and develop new menu offerings and seasonal specials to keep the brand competitive.
Qualifications & Skills
Culinary degree/certification or equivalent proven professional experience.
Minimum of 3 years'' experience in a professional kitchen, catering, or food production environment, including supervisory experience.
Strong knowledge of food safety and HACCP standards.
Proven leadership, team management, and staff training skills.
Strong organizational and time-management skills, with the ability to manage multiple event and order deadlines simultaneously.
Ability to remain calm and effective under pressure.