Job Description

Job Summary:

The Kitchen Operations Manager oversees the daily operations of the catering kitchen, ensuring that all food production, safety, and quality standards are consistently met. This role involves managing kitchen staff, coordinating with the logistics and service teams, maintaining cost efficiency, and ensuring smooth execution of catering events and meal deliveries.

Key Responsibilities:

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1. Operational Management

Oversee day-to-day kitchen operations, including food preparation, cooking, portioning, and packaging. Ensure timely production and delivery of meals according to client orders and event schedules. Develop and implement standard operating procedures (SOPs) for kitchen efficiency and food safety. Monitor workflow and optimize manpower allocation to meet operational demands.
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2. Food Quality and Safety

Ensure all food products meet company standards for taste, presentation, and hygiene. Enforce compliance with SFA food hygiene regulations, as well as internal ISO standards. Conduct regular inspections of kitchen equipment and facilities to ensure cleanliness and functionality. Maintain proper documentation for food safety audits and traceability.
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3. Inventory and Cost Control

Manage procurement and inventory of raw materials, packaging, and kitchen supplies. Monitor food cost, wastage, and yield to ensure profitability. Liaise with suppliers to ensure timely delivery of ingredients and negotiate for cost efficiencies.
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4. Team Leadership

Lead, train, and supervise kitchen staff, including chefs, cooks, packers, and dishwashing teams. Plan and manage staff schedules to ensure adequate coverage for daily operations and events. Foster a positive and safe working environment focused on teamwork, productivity, and accountability.
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5. Coordination and Communication

Work closely with the sales, logistics, and service teams to ensure accurate order fulfillment. Communicate client feedback to the culinary team for continuous improvement. * Participate in menu planning, product development, and cost reviews with management.