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Seniority (Energy, utilities, environment)
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Energy + 2 more
Description
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
Responsibilities
- 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.
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