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.