Leads and manages kitchen production operations, driving efficiency and ensuring the timely delivery of high-quality products. Responsible for scheduling, staff management, material and equipment oversight, and quality control. Fosters a productive work environment, optimizes resource utilization, and collaborates with cross-functional teams to achieve production goals.

Responsibilities

• Works with the IE in identifying the quantity and menu items for production.
• Prepares the production schedule.
• Schedules kitchen staff based on the production schedule.
• Reprimands and rewards employees based on their performance.
• Guarantees that raw materials, packaging materials, WIP items, employee meal and CBA items are available in accordance with demand.
• Prepares the material requisition needed for procurement.
• Coordinates the in-depth cleaning, preventive maintenance and repairs of the kitchen equipment with the facilities supervisor.
• Assist the culinary team in the batch trial run of new products.
• Works with the R&D team during recipe validation.
• Ensures that all scheduled productions are completed on time.
• Oversees the proper execution of preparation and cooking procedures to guarantee high-quality finished products.
• Works with the QA/QC in verifying the quality of raw materials and finished products.
• Guarantees the appropriate inventory management of finished products, work-in-progress items, and CBA items.
• Coordinates with the commissary team to ensure that kitchen operations are carried out flawlessly.
• Inform the R&D team of any recipe inaccuracy noted during production.
• Ensures that all documents needed for production operations are accurate and posted according to schedule.
• Oversees the transmission of the equipment requisition to the warehouse department.
• Guarantees that all record-keeping requirements for production are compiled and encoded in real time.