Vacancy Description
1. Overall responsibility for Kitchen Operations & Cuisine Leadership
- Take full ownership of kitchen operations and culinary standards across all outlets under your business unit, reporting results to the General Manager.
- Implement and maintain standardized recipes, plating guides, and preparation SOPs to ensure 100% brand consistency.
- Drive menu innovation through seasonal creations and menu engineering to balance food costs with customer appeal.
- Optimize kitchen workflows and resource allocation to maximize production efficiency and reduce service turnaround times.
- Oversee the procurement process, forecast supply needs, and manage food costs to hit profitability targets.
- Lead negotiations and quality control with co-manufacturers and key food suppliers to ensure premium product standards.
- Liaise with Marketing and Operations to coordinate successful new outlet openings and special culinary events.
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