Production Chef

Description:

Job Summary:
The Production Chef is responsible for overseeing the daily kitchen operations and ensuring the efficient production of high-quality food products in accordance with established recipes, standards, and health regulations. The individual in this role will lead a team of kitchen staff, manage food inventory, and ensure timely delivery of food orders.

Responsibilities:
1. Plan, coordinate, and supervise the production of food items, ensuring adherence to recipes, portion control, and quality standards.
2. Lead and manage a team of kitchen staff, including chefs, cooks, and dietary aides, by providing training, guidance, and performance evaluations.
3. Monitor and maintain cleanliness, organization, and sanitation of the kitchen area, ensuring compliance with health and safety regulations.
4. Oversee and control food inventory, ensuring proper storage, labelling, and rotation of ingredients to minimize waste and spoilage.
5. Collaborate with the purchasing department to maintain adequate stock levels of food and supplies, and avoid any disruptions in production.
6. Conduct regular inspections of equipment and utensils, ensuring proper functioning and coordinating repairs or replacements as needed.
7. Develop and update recipes, menus, and production methods to improve efficiency, quality, and customer satisfaction.
8. Address any customer complaints or concerns regarding food quality and ensure prompt resolution.
9. Stay updated on industry trends, new techniques, and culinary innovations to enhance food offerings and maintain competitiveness.
10. Uphold company values and standards in food preparation, presentation, and customer service.
11. Adhere to food safety and hygiene standards, including temperature regulations, allergen control, and cross-contamination prevention.
12. Collaborate with other departments, such as purchasing, sales, and management, to facilitate efficient operations and achieve business goals.

Requirements:
1. Proven experience as a Production Chef or similar role, preferably in a high-volume food production environment.
2. Degree or diploma in Culinary Arts, Food Science, or related field is preferred.
3. Extensive knowledge of food preparation techniques, kitchen management, and health and safety regulations.
4. Strong leadership skills, with the ability to motivate and supervise a diverse team.
5. Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
6. Proficient in managing food inventory, minimizing waste, and controlling costs.
7. A creative approach to menu planning and recipe development.
8. Exceptional attention to detail and a commitment to maintaining quality standards.
9. Strong communication and problem-solving skills.
10. Ability to work under pressure in a fast-paced environment.
11. Flexibility to work evenings, weekends, and holidays as required.
12. Knowledge of industry trends, new ingredients, and cooking techniques is an asset.