Burn is looking for a Head Chef who will oversee all kitchen and cafeteria operations, ensuring high standards of food quality, hygiene, cost control, and operational efficiency. The role also involves leading kitchen staff, managing inventory and procurement processes, and driving continuous improvement across food service operations.

• 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.