Kitchen
Operations Management:
-Oversee all daily
kitchen, bakery, pastry, and food production operations.
- Ensure efficient
workflow, production planning, and timely execution of all menu items.
- Monitor operational
performance to achieve productivity and quality objectives.
- Ensure all kitchen
activities comply with company standards and operational procedures.
Menu
Development & Product Innovation:
-Develop, review, and
enhance food, bakery, pastry, and dessert menus.
- Introduce innovative
recipes, seasonal offerings, and signature products aligned with market trends.
- Conduct product
testing and quality evaluations before launching new items.
- Collaborate with
management on new concepts, promotions, and business opportunities.
Food
Quality & Presentation Control:
-Establish and
maintain quality standards for all products.
- Conduct regular
inspections to ensure consistency in taste, appearance, portioning, and
presentation.
- Ensure all products
meet Pattis’ premium brand standards.
- Address quality
concerns and implement corrective actions promptly.
Production
Planning & Inventory Management:
- Plan daily, weekly,
and seasonal production schedules based on sales forecasts and operational
requirements.
- Monitor inventory
levels of raw materials, ingredients, and kitchen supplies.
- Ensure proper stock
rotation and inventory control to minimize waste.
- Coordinate with
Procurement and Store teams to ensure uninterrupted supply of ingredients and
materials.
Cost
Control & Budget Management:
-Monitor food costs,
labour costs, and kitchen operational expenses.
- Implement strategies
to optimize profitability while maintaining product quality.
- Analyse consumption
trends and identify opportunities for cost savings.
- Participate in
budgeting and forecasting activities for kitchen operations.
Food
Safety & Compliance:
-Ensure strict
compliance with food safety regulations, HACCP standards, municipality
requirements, and company policies.
- Conduct regular
audits and inspections to maintain hygiene and sanitation standards.
- Ensure proper food
handling, storage, and preparation procedures are followed.
- Lead corrective
actions for any compliance or safety concerns.
Leadership
& Team Management:
-Lead, motivate, and
develop kitchen, bakery, and pastry teams.
- Conduct recruitment,
onboarding, training, and performance evaluations.
- Create work schedules
and allocate resources effectively.
- Foster a culture of
teamwork, accountability, discipline, and continuous improvement.
Operational
Coordination:
-Collaborate with
Operations, Marketing, Procurement, Finance, and Retail teams.
- Support new outlet
openings, menu launches, and special events.
- Ensure smooth
communication between production facilities and retail outlets.
Reporting
& Performance Monitoring:
-Prepare operational
reports covering production, food costs, wastage, inventory, and team
performance.
- Analyse kitchen KPIs
and recommend improvements.
- Report on operational performance and strategic
recommendations to senior management.
RequirementsQualifications and Experience:
-Diploma or Bachelor's
Degree in Culinary Arts, Hospitality Management, Food Production, or related
field.
- Professional culinary
certifications are highly desirable.
