Executive - Regional Chef

Job Responsibilities

• Ensure all culinary standards are met as per company requirements.
• Maintain the quality, consistency and freshness of food, ensuring it meets both visual and taste expectations, while adhering to strict safety and hygiene protocols.
• Identify training gaps within production and front-line staff and implement the necessary training to bridge those gaps.
• Oversee the successful launch of seasonal campaigns and new product developments within the prepared food category at stores.
• Provide knowledge transfer and training related to culinary standards, both for production and front-line staff.
• Ensure all staff adhere to production kitchen hygiene standards and maintain company grooming standards.
• Maintain team discipline, ensuring they follow guidance and respond appropriately.
• Actively work to minimize wastage.
• Continuously evaluate outlet standards and quality, identifying any gaps and following up to close those gaps.
• Understand customer needs, invest in building strong customer relationships and strive to exceed customer expectations.
• Successfully manage the launch of new stores, ensuring all company requirements are met.
• Ensure all resources and preparations for new stores are ready on time in full

Person Specifications

• Should Possess a NVQ Level III or IV Qualification in Culinary Arts or a related field.
• Demonstrated experience as a Chef Incharge or in a similar leadership role within a kitchen environment.
• Hands on experience with various kitchen equipment and tools.
• Excellent team management skills and an ability to develop staff.
• Good communication and relationship-building skills with both internal teams and customers.
• Ability to work under pressure and maintain quality standards in a fast-paced environment