Kitchen Management & Operations
Supervise daily production of regular and new products
Conduct regular testing and resolve any quality issues promptly.
Respond to customer inquiries related to chocolate products and promote knowledge sharing across the team.
Ensure timely preparation of ingredients and finished products based on production plans.
Lead the kitchen team in maintaining clean, organized, and well- functioning equipment and facilities.
Develop daily and weekly production plans based on demand forecasts, inventory levels, and resource availability.
Manage and control raw material and packaging orders according to production needs
Maintain quality and consistency in all chocolate, cake, and bread applications served.
Manage kitchen shifts, opening and closing procedures in compliance with company standards.
Documentation:
Maintain accurate documentation for recipes, tests, quality checks, and R&D activities.
Prepare regular reports, including production reports, destroyed products or ingredients, …
Product Formulation & Testing
Collaborate with sourcing and supply chain teams to identify ingredients, optimize cost, and ensure consistency.
Test and refine recipes through structured tastings, feedback loops, and technical adjustments.
Contribute to brand storytelling by incorporating culinary insights into menu communication and marketing
Create and maintain technical sheets, including standardized recipes, plating guides, and costing.
Lead product innovation, including seasonal menus, limited- time offers, and fusion concepts
Develop new savory, cake & bread dishes monthly aligned with brand identity, market trends, and customer preferences.
Continuously improve existing products for better quality and cost efficiency.
Food Safety & Hygiene Compliance
Ensure all ingredients are stored and used in accordance with product and hygiene standards.
Monitor compliance with occupational safety, hygiene, and sanitation protocols.
Supervise food handling, preparation, and storage procedures to meet food safety regulations.
Design efficient kitchen workflows that optimize food hygiene and operational performance.
Team Development & Human Resource Coordination
Participate in recruitment and staffing decisions for the kitchen department.
Develop training plans and conduct onboarding for new kitchen staff and new menu launches.
Coach team leaders on effective kitchen management and shift coordination skills.
Operational Consistency & Cost Control
Analyze and improve kitchen performance by addressing inefficiencies and inconsistencies.
Maintain consistency in kitchen operations and product quality across locations.
Monitor and manage food cost through inventory control, waste management, and proper ordering practices.
Submit weekly kitchen reports and suggest improvement actions to senior management
