bakery وظائف

Position Summary

The Executive Chef / Head Chef is fully responsible for the leadership, management, financial performance, food quality, food safety, staffing, training, and day-to-day operation of the kitchen. The role requires maintaining the highest standards of food production, consistency, hygiene, cost control, and team development while ensuring compliance with company policies and all applicable regulations.

The Executive Chef will be held accountable for achieving operational and financial targets, developing the kitchen team, controlling food costs, minimizing waste, and ensuring a safe, productive, and professional working environment.

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Key Responsibilities

1. Kitchen Operations Management

• Take full responsibility for the daily operation of the kitchen.
• Ensure all food is produced to the highest quality, consistency, and presentation standards.
• Manage all kitchen activities efficiently and professionally at all times.
• Ensure all food production meets customer expectations and company standards.
• Supervise all kitchen staff and ensure duties are completed effectively.
• Maintain smooth kitchen operations during all service periods.
• Ensure adequate staffing levels are maintained at all times.
• Implement and maintain standard operating procedures (SOPs) throughout the kitchen.
• Attend operational meetings and provide recommendations for continuous improvement.

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2. Financial Management & Cost Control

• Be fully accountable for achieving agreed food cost percentages and kitchen profitability targets.
• Prepare, monitor, and manage annual kitchen budgets.
• Forecast operational requirements and control expenditures accordingly.
• Analyze food cost reports and implement corrective actions when required.
• Manage payroll costs and labor scheduling efficiently.
• Ensure purchasing decisions support profitability objectives.
• Control waste, spoilage, overproduction, and unnecessary expenditure.
• Monitor utility consumption including water, electricity, and gas and implement reduction initiatives.
• Review menu profitability and recommend adjustments when necessary.
• Submit monthly performance reports detailing:
• Food cost performance
• Labor cost performance
• Waste reports
• Inventory variances
• Sales mix analysis
• Action plans for improvement

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3. Purchasing & Inventory Management

• Take full responsibility for purchasing all food products and kitchen-related supplies.
• Source products from approved suppliers while maintaining quality and budget standards.
• Ensure all purchasing follows company procurement procedures.
• Monitor supplier performance and report concerns immediately.
• Maintain proper inventory levels at all times.
• Conduct regular stock counts and inventory audits.
• Investigate and report all stock variances.
• Ensure proper receiving, storage, labeling, dating, and stock rotation procedures are followed.
• Maintain accurate inventory records and documentation.

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4. Food Safety, Hygiene & Compliance

• Ensure full compliance with all local health regulations and food safety legislation.
• Maintain HACCP, food safety, sanitation, and hygiene standards at all times.
• Ensure proper:
• Temperature control
• Food labeling
• Date coding
• Stock rotation
• Storage procedures
• Pest control procedures
• Cleaning schedules
• Report any health, safety, or compliance concerns immediately.
• Ensure all refrigerators, freezers, and storage areas are monitored and documented.
• Conduct regular food safety inspections and audits.
• Ensure corrective actions are implemented immediately when deficiencies are identified.
• Maintain all required compliance records and documentation.

Failure to comply with food safety regulations resulting in violations, penalties, product loss, or customer complaints may result in disciplinary action.

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5. Menu Development & Product Innovation

• Design, develop, and implement seasonal and permanent menus.
• Continuously improve menu offerings to enhance customer satisfaction and profitability.
• Develop recipes, costing sheets, preparation methods, and presentation standards.
• Create detailed recipe manuals for all menu items.
• Ensure all menu items are accurately costed and approved before implementation.
• Coordinate food photography and product specifications where required.
• Lead product development initiatives and culinary innovation projects.
• Monitor market trends and recommend new products and concepts.

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6. Training & Staff Development

• Lead, mentor, and develop all kitchen employees.
• Create and implement structured training programs.
• Conduct onboarding and skills training for all new employees.
• Develop career progression plans for kitchen staff.
• Conduct regular performance evaluations and coaching sessions.
• Ensure all staff understand:
• Recipes
• Kitchen standards
• Food safety procedures
• Company policies
• Service expectations
• Conduct regular cooking demonstrations and skills workshops.
• Maintain training records for all employees.

The Executive Chef is directly accountable for the performance, development, and conduct of all kitchen employees.

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7. Team Leadership & Workforce Management

• Recruit, interview, and recommend hiring decisions for all kitchen positions.
• Prepare weekly and monthly staff schedules.
• Ensure staffing levels match operational requirements.
• Minimize overtime while maintaining operational efficiency.
• Manage attendance, punctuality, discipline, and performance standards.
• Address performance concerns promptly and professionally.
• Recommend disciplinary actions when necessary.
• Foster a positive, respectful, and high-performance working culture.
• Ensure all staff comply with company rules and legal requirements.

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8. Quality Assurance

• Maintain consistency in food quality, portion control, and presentation.
• Conduct daily quality checks on all food products.
• Monitor customer feedback and implement improvements.
• Ensure all recipes are followed without deviation unless authorized.
• Regularly review production standards and procedures.
• Ensure customer-facing staff have sufficient product knowledge.

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9. Cleaning & Kitchen Maintenance

• Ensure the kitchen and all associated areas are maintained in a clean, safe, and organized condition.
• Implement and monitor cleaning schedules.
• Ensure proper use and storage of cleaning chemicals.
• Maintain equipment in good working condition.
• Report maintenance issues immediately.
• Coordinate preventative maintenance activities.
• Ensure compliance with all health and safety requirements.

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10. Administration & Reporting

• Maintain all kitchen documentation accurately and professionally.
• Update recipe files, costing sheets, and operational records.
• Prepare:
• Duty rosters
• Time sheets
• Inventory reports
• Purchasing reports
• Training records
• Performance reports
• Ensure all records are readily available for audits and inspections.
• Submit required reports within established deadlines.

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Key Performance Indicators (KPIs)

The Executive Chef will be evaluated based on:

• Food Cost %
• Labor Cost %
• Gross Profit Achievement
• Kitchen Hygiene Audit Scores
• Customer Satisfaction Scores
• Staff Retention Rate
• Staff Training Completion Rate
• Inventory Variance %
• Waste Reduction Targets
• Menu Development Targets
• Compliance Audit Results
• Productivity and Operational Efficiency

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Authority & Accountability

The Executive Chef has full operational responsibility for the kitchen and is accountable for:

• Food quality
• Food safety
• Kitchen profitability
• Inventory control
• Staff performance
• Compliance with regulations
• Training and development
• Customer satisfaction
• Budget adherence
• Equipment care and maintenance

Failure to meet required operational, financial, safety, or compliance standards may result in performance management, disciplinary action, or other corrective measures in accordance with company policy.

Pay: ﷼7,000.00 - ﷼10,000.00 per month

Work Location: In person