Skills and Experience

• Diploma/Degree in Culinary Arts, Hospitality, or related field

• Minimum 2–5 years’ experience in a commercial/institutional kitchen

• Experience managing high-volume food production

• Strong leadership and team management skills

• Knowledge of food safety and hygiene standards

• Basic experience with ERP systems (e.g. Microsoft Dynamics NAV)

• Proficiency in Microsoft Excel

• Oversee overall kitchen operations and ensure efficient coordination of all activities.

• Ensure consistent food quality, taste, portioning, and presentation across all meals.

• Develop and implement menus that are cost-effective, nutritious, and aligned to operational needs.

• Ensure strict compliance with food safety, hygiene, and sanitation standards.

• Control kitchen costs and ensure operations remain within approved budget limits.

• Monitor food preparation processes to ensure quality, consistency, and adherence to standards.

• Monitor inventory levels and oversee procurement planning and stock control.

• Process SRQs and PRs using Microsoft Dynamics NAV.

• Prepare and analyze daily, weekly, and monthly reports on food cost, consumption, and wastage.

• Identify opportunities to reduce food wastage and improve operational efficiency.

• Lead staff training, supervision, and performance management.

• Ensure proper planning and allocation of kitchen resources across all shifts.

• Handle escalated operational issues and resolve food quality or service complaints.

• Maintain and improve the cafeteria’s operational standards and service quality.

• Ensure proper use, maintenance, and safety of kitchen equipment and facilities.

• Drive continuous improvement in kitchen processes and productivity.

• Other duties assigned by management.