Central Kitchen Operations Chef

Job Title: Central Kitchen Operations Chef

Role Overview

We are looking for an experienced Central Kitchen Operations Chef to lead daily kitchen production and ensure consistent food quality, efficient workflow, and timely order preparation. The role combines hands-on kitchen supervision with responsibility for staff performance, food safety, inventory control, and production costs.

Key Responsibilities

Manage daily central kitchen operations, including preparation, cooking, portioning, packing, and dispatch.

Develop daily and weekly production plans based on confirmed orders, sales forecasts, and stock requirements.

Ensure all products follow approved recipes, portion sizes, presentation standards, and packaging specifications.

Supervise kitchen teams, assign duties, arrange shifts, and monitor productivity.

Coordinate production across different brands or product lines while maintaining each brand’s standards.

Check product quality, freshness, taste, and consistency before dispatch.

Maintain food safety and hygiene procedures, including temperature monitoring, allergen controls, cleaning schedules, and safe storage.

Monitor ingredient usage, stock levels, expiry dates, and stock rotation to prevent shortages and reduce waste.

Coordinate with purchasing and stores teams to maintain ingredient availability and inspect incoming supplies.

Control food costs, production yields, wastage, and labor efficiency.

Work with the order management and delivery teams to ensure accurate quantities and on-time dispatch.

Train staff on recipes, kitchen procedures, equipment use, and quality expectations.

Monitor equipment condition and coordinate preventive maintenance and repairs.

Investigate production errors and customer complaints, identify causes, and implement corrective actions.

Submit regular reports covering production volumes, wastage, staffing, quality issues, and operational improvements.

Qualifications and Experience

Minimum 5 years of professional kitchen experience, including at least 2 years supervising a central kitchen, catering operation, or high-volume food production team.

Strong understanding of standardized recipes, batch production, portion control, and food costing.

Practical knowledge of food safety systems, HACCP principles, and kitchen hygiene.

Proven ability to lead teams and manage multiple production deadlines.

Experience with inventory systems, production records, and basic Excel reporting.

Culinary qualification preferred.

Experience managing production for multiple food brands is an advantage.

Fluent in English & Arabic

Key Skills

Team leadership and staff training.

Production planning and workflow management.

Quality control and attention to detail.

Cost awareness and waste reduction.

Clear communication and coordination.

Practical problem-solving under pressure.

Performance Measures

Orders completed accurately and dispatched on time.

Consistent compliance with approved recipes and portion sizes.

Food waste and production costs maintained within agreed targets.

Accurate production and inventory records.

Food safety standards consistently maintained.

Reduced production errors and recurring quality complaints.