Production Chef -Newcastle at Empact Group

Responsibilities:

• Plan, coordinate, and supervise the production of food items, ensuring adherence to recipes, portion control, and quality standards.
• Lead and manage a team of kitchen staff, including chefs, cooks, and dietary aides, by providing training, guidance, and performance evaluations.
• Monitor and maintain cleanliness, organization, and sanitation of the kitchen area, ensuring compliance with health and safety regulations.
• Oversee and control food inventory, ensuring proper storage, labelling, and rotation of ingredients to minimize waste and spoilage.
• Collaborate with the purchasing department to maintain adequate stock levels of food and supplies, and avoid any disruptions in production.
• Conduct regular inspections of equipment and utensils, ensuring proper functioning and coordinating repairs or replacements as needed.
• Develop and update recipes, menus, and production methods to improve efficiency, quality, and customer satisfaction.
• Address any customer complaints or concerns regarding food quality and ensure prompt resolution.
• Stay updated on industry trends, new techniques, and culinary innovations to enhance food offerings and maintain competitiveness.
• Uphold company values and standards in food preparation, presentation, and customer service.
• Adhere to food safety and hygiene standards, including temperature regulations, allergen control, and cross-contamination prevention.
• Collaborate with other departments, such as purchasing, sales, and management, to facilitate efficient operations and achieve business goals.

Requirements:

• Proven experience as a Production Chef or similar role, preferably in a high-volume food production environment.
• Degree or diploma in Culinary Arts, Food Science, or related field is preferred.
• Extensive knowledge of food preparation techniques, kitchen management, and health and safety regulations.
• Strong leadership skills, with the ability to motivate and supervise a diverse team.
• Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
• Proficient in managing food inventory, minimizing waste, and controlling costs.
• A creative approach to menu planning and recipe development.
• Exceptional attention to detail and a commitment to maintaining quality standards.
• Strong communication and problem-solving skills.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of industry trends, new ingredients, and cooking techniques is an asset.