Food Production & Operations

• Oversee and manage all food production activities within the assigned CSC.
• Monitor inventory levels, identify deviations, and implement corrective actions as necessary.
• Develop, control, and adjust production plans, including forecasting food, labor, and equipment requirements.
• Ensure strict adherence to approved recipes and conduct regular quality and consistency checks.
• Participate in the development, testing, and roll-out of new food products and menu offerings.
• Maintain thorough knowledge of catering manuals; ensure timely updates and distribution within the CSC.
• Manage and control food, labor, and material costs in accordance with the approved budget.
• Contribute to internal and external menu presentations as required.
• Coordinate and lead corrective actions related to production issues or customer complaints.
• Review service schedules, assess operational profitability, and ensure alignment with financial targets.
• Define and implement training strategies and development plans for kitchen staff.
• Represent the kitchen and culinary team in interactions with customers, vendors, auditors, and other external stakeholders.
• Stay current on industry trends, culinary innovation, and food research and development, ensuring alignment with design chefs.
• Ensure appropriate production technologies, equipment, and tools are in place and effectively utilized.
• Participate in marketing, promotional, and customer-facing initiatives when required.

Quality, Food Safety & Compliance

• Ensure the quality and safety of all goods received and stored.
• Maintain orderly food storage, strictly enforcing the First-In, First-Out (FIFO) principle.
• Guarantee full compliance with hygiene, health, and safety standards, including Hazard Analysis and Critical Control Points (HACCP) regulations.
• Actively support audits, inspections, and continuous improvement initiatives related to food safety and quality.

Leadership & People Management

• Ensure all areas of responsibility are efficiently organized, properly staffed, and effectively managed.
• Lead, coach, motivate, and develop culinary team members in alignment with Human Resources policies.
• Promote and embody the company’s values, culture, and management principles.
• Own and manage the departmental cost budget; identify variances and implement corrective actions as needed.
• Actively participate in and support company-sponsored initiatives, including Global Quality Standards (GQS), HACCP compliance, and Lean Manufacturing practices.