Head of Food

A top employer is now accepting applications for this role. Position Overview:

• The Head of Food is responsible for providing strategic and operational leadership for all food-related operations across the organization.

• The role oversees food production, kitchen operations, food quality, hygiene standards, menu development, cost control, and team performance to ensure consistent delivery of high-quality food products that meet customer expectations and business objectives.

• The ideal candidate must be an experienced food professional with strong leadership, operational, and commercial skills, capable of managing multi-outlet food operations while maintaining excellence in quality, safety, and profitability.

Key Responsibilities: Food Operations Leadership:

• Oversee all food production and kitchen operations across outlets.

• Ensure consistency in food quality, taste, presentation, and portion control.

• Coordinate daily kitchen activities to support smooth service delivery.

• Ensure compliance with approved recipes, menus, and food standards.

Menu Development and Innovation:

• Develop, review, and update menus in line with market trends and customer preferences.

• Introduce new food concepts and improve existing offerings.

• Standardize recipes and ensure accurate costing of all menu items.

• Collaborate with marketing and operations teams on promotions and product launches.

Quality Control and Food Safety:

• Enforce strict food safety, hygiene, and sanitation standards.

• Ensure compliance with HACCP, health regulations, and internal quality standards.

• Conduct routine kitchen inspections and quality audits.

• Ensure proper handling, storage, and preparation of food items.

Cost Control and Profitability:

• Monitor food costs, wastage, and portion control to achieve cost targets.

• Work with procurement and inventory teams to optimize sourcing and stock levels.

• Analyze food cost reports and implement corrective measures where required.

• Support budgeting, forecasting, and financial performance of food operations.

Team Leadership and Development:

• Lead, mentor, and supervise executive chefs, kitchen managers, and food teams.

• Identify training needs and implement capacity-building programs.

• Set performance standards and conduct regular appraisals.

• Foster a culture of discipline, teamwork, and excellence in food operations.

Operational Planning and Coordination:

• Coordinate with operations, procurement, and facility teams for smooth kitchen operations.

• Ensure availabil...