Head Chef / Kitchen Manager

About the role

The Kitchen Manager / Head Chef will lead all kitchen and food production areas, including bakery, pastry, hot and cold stations, and sandwich production. You will ensure the highest standards of quality, safety, and cost efficiency while driving continuous product and process innovation.

Key responsibilities

• Oversee daily operations across bakery, pastry, hot kitchen, cold kitchen, and sandwich sections.
• Maintain product consistency, taste, presentation, and portion control.
• Lead, train, and schedule a multi‑skilled kitchen team, fostering a collaborative culture.
• Develop new recipes, seasonal menus, and innovative concepts.
• Manage inventory, control food and labor costs, and minimise waste.
• Ensure strict compliance with HACCP, local health regulations, and company food‑safety standards.
• Prepare performance reports, monitor KPIs, and support budgeting and staffing plans.

Required profile

• Minimum 3 years in a senior kitchen leadership role (Head Chef, Kitchen Manager, Executive Sous Chef, etc.).
• Proven experience in bakery, pastry, hot and cold kitchen, and sandwich production.
• Strong knowledge of food safety, hygiene, and HACCP requirements.
• Ability to thrive in a fast‑paced, high‑volume production environment.

Required skills

• Bakery production
• Pastry & desserts
• Hot kitchen operations
• Cold kitchen operations
• Sandwich & grab‑and‑go production
• HACCP and food‑safety compliance
• Inventory control and cost management

What we offer

• Opportunity to lead a diverse, high‑performing kitchen team.
• Creative freedom to develop new products and concepts.
• Competitive compensation package.