Value Addition Lead
Posted:
Executive Chef – Commercial Kitchen Operations
About the Company
We are a fast-growing food production and value-addition company dedicated to delivering high-quality culinary experiences. Our operations span commercial kitchens, central production facilities, and retail channels. We are looking for a strategic, hands-on leader to oversee kitchen operations, drive profitability, and maintain exceptional standards in food quality and safety.
Role Overview
The Executive Chef will lead our kitchen teams, manage end-to-end food production, and ensure efficient, cost‑effective operations. This role combines culinary expertise with strong business acumen to drive menu innovation, optimise food costs, and implement robust food safety systems.
Key Responsibilities
- Lead and develop kitchen teams, fostering a culture of excellence, accountability, and continuous improvement.
- Oversee commercial kitchen operations, food production, and value-addition processes to meet volume and quality targets.
- Develop and execute menu engineering strategies that maximise profitability while maintaining culinary integrity.
- Manage production planning, inventory control, and procurement to minimise waste and ensure timely supply.
- Implement and maintain food safety and quality systems in compliance with regulatory standards.
- Manage operational budgets, analyse financial performance, and implement initiatives to improve profitability.
- Collaborate with cross‑functional teams (sales, supply chain, R&D) to align kitchen output with business goals.
Qualifications
The ideal candidate will bring the following background and experience:
- Bachelor’s degree or Diploma in Food Production, Culinary Arts, Hospitality Management, Food Science, or a related field.
- At least five (5) years of experience managing commercial kitchen operations, food production, or value addition.
- Demonstrated experience leading kitchen teams, with a proven track record of building cohesive, high‑performing teams.
- Strong understanding of food costing, menu engineering, and production planning.
- Experience implementing food safety and quality systems (e.g., HACCP, GMP, SQF).
- Proven ability to manage operational budgets and improve profitability through cost control and revenue optimization.
What We Offer
- A dynamic, growth‑oriented work environment.
- Competitive compensation and performance‑based incentives.
- Opportunities for professional development and career advancement.
How to Apply
If you meet the qualifications and are ready to lead a top‑tier kitchen operation, please submit your resume and a brief cover letter detailing your experience in commercial kitchen management and profitability improvement. We look forward to hearing from you.
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