Production Head Chef

Job Description

Job Purpose:As the Production Head Chef ? you are responsible for all food production and food production management based at the Central Production Kitchen (CPK) in Riyadh. Your responsible for the highest professional food quality management and hygiene standards throughout the operation. Overseeing all imported products from CPK-UAE. Liaising directly with CPK-UAE & the culinary director on product approvals and quality control. To work closely with planning and supply chain to achieve were possible 100% fil rate for KSA cafes.Key Accountabilities:

• Maintain daily quality standards.
• Maintain the budget of food cost for CPK.
• Supervise preparation and ensure the standard recipes are always followed.
• Training all CPK staff during introduction of new batch recipes, SOP?s, and equipment handling
• Run training sessions and meetings when required to operate in accordance with directives or new procedures.
• To always follow and maintain a high standard of personal and food hygiene.
• Carry out the responsibilities: weekly duty roster, daily inventory and purchase orders, dispatch and delegate daily tasks and management of all other daily operations.
• Implement successful production planning in line with caf?s demand.
• To operate an effective and accurate administration process to maintain the standard.
• Communicate to the maintenance department to fix all maintenance requirements and hazards in the workplace.
• To control the departmental expense budget through the year and maintain standard portion controls.
• Support KSA catering on events on production/equipment setup and ensure any requests are kept to the brand policy.
• Plan and supervise the par stock and inventory in the kitchen.
• To work and align all brand standards with CPK-UAE (NPD team)
• To follow and prepare production planning according to the standard batch recipe.
• To approve intermediate or alternative products used in batch cooking, seeking approval from CPK ? UAE.
• Work directly with supply chain on quality and out of stock issues.
• ????????Ensure all digital recipes and SOP data and computer systems are kept up to date with the latest production recipes.
• Work with caf? operations to ensure 100% fulfilment where possible.
• Twice a year to visit CPK-UAE for new menu training and implementation.
• To take part in by weekly VC production meetings with CPK-UAE.
• Determine whether all staff under his supervision are properly instructed and can work to the required standard.
• To continuously perform in the job training and evaluation.
• To supervise and control the preparation, presentation, and service of food products to always ensure the highest quality.
• See that all food product prepared is due so in wholesome, clean appetizing and attractive manner and on par with the recipe standards.
• To adhere and comply to caf? rules, kitchen policies and procedures (Kitchen Manual, SOP, HACCP, Brand Values)
• Maintain a daily and monthly checklist for all kitchen sections. Ensure proper follow up to attain maximum quality and efficiency.
• Correct mistakes made by the employees immediately.
• Is responsible for carrying out or delegating all work done in the CPK.
• Implement key efficacy saving programs throughout the year.

Lives and Advocates the Bateel Values:

• Quality
• Innovation
• Authenticity
• Integrity

Frameworks, boundaries, and decision-making authority:New product and changes to BOM, Recipes, new raw material ? approval of Culinary Director.

Keyskills :