Chef Manager

Responsibilities:

• Manage daily kitchen and bakery operations.
• Prepare high-quality meals, snacks, pastries, and baked products.
• Develop and standardize recipes.
• Plan production according to sales forecasts and customer demand.
• Supervise, train, and schedule kitchen and bakery staff.
• Maintain consistent product quality, taste, portion size and presentation.
• Monitor food costs, inventory, stock usage and kitchen wastage.
• Ensure proper storage and rotation of ingredients.
• Maintain excellent hygiene, food-safety and sanitation standards.
• Coordinate purchasing and ensure ingredients are available for production.
• Introduce new menu items and commercially viable baked products.
• Ensure orders are completed accurately and on time.
• Prepare daily production, stock, wastage, and sales reports.

Requirements:

• Proven experience as a chef manager, head chef, kitchen manager or similar role.
• Strong practical baking skills, especially in bread, cakes, pastries, pies and other commercial baked products.
• Ability to manage both kitchen and bakery production.
• Good knowledge of food costing, portion control and inventory management.
• Strong leadership, organization and staff-management skills.
• Knowledge of food hygiene, safety and quality-control procedures.
• Ability to develop recipes and maintain consistency across production batches.
• Must be disciplined, creative, reliable and able to work under pressure.
• Relevant culinary, catering or hospitality qualification is an advantage.
• Applicants must have verifiable work experience and references.
  

  
  

How to Apply:

• Interested applicants should send their CV, current location, expected salary, and photographs or a portfolio of meals and baked products they have prepared.