
Kitchen Operations Director
2 days ago
As the Central Kitchen General Manager at Neqsa Catering, you will oversee all kitchen operations to ensure efficiency, quality, and cost control. This involves leading a team of chefs, managing inventory, coordinating with suppliers, and maintaining compliance with food safety and hygiene regulations.
Key Responsibilities- Operations Management:
- Oversee daily operations of the central kitchen, ensuring smooth workflow and timely production.
- Monitor food preparation, production, and presentation to maintain consistency and quality.
- Develop and implement operational procedures and best practices.
- Ensure compliance with food safety, hygiene, and health regulations (HACCP, ISO, etc.).
- Manage kitchen layout and workflow to maximize efficiency.
- Develop contingency plans to handle operational disruptions.
- Cost Control & Budget Management:
- Monitor kitchen expenses and control costs without compromising quality.
- Optimize ingredient usage to minimize waste and maximize profitability.
- Ensure procurement is within budget while maintaining supplier quality standards.
- Work with the finance team to prepare and manage operational budgets.
- Inventory & Supply Chain Management:
- Oversee procurement of raw materials, ensuring quality and cost-effectiveness.
- Maintain proper stock levels, avoiding overstocking or shortages.
- Implement inventory tracking systems to reduce waste and losses.
- Quality Assurance & Compliance:
- Maintain strict adherence to food safety and hygiene regulations.
- Implement and oversee quality control processes to ensure product consistency.
- Conduct regular kitchen audits and inspections.
- Menu & Product Development:
- Collaborate with chefs and R&D teams to develop and improve recipes.
- Work closely with marketing teams for new product launches.
- Analyze market trends to introduce innovative products and concepts.
- Standardize recipes and portion controls to maintain quality and cost efficiency.
- Reporting & Communication:
- Provide regular reports to senior management on kitchen performance, costs, and challenges.
- Track key performance indicators (KPIs) such as order fulfillment rates, waste percentage, and staff productivity.
- Coordinate with different departments (finance, marketing, HR) to align goals and strategies.
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