Head Chef Central Kitchen

Manage and coordinate all aspects of the Commissary/Central kitchen operations within the unit. Monitor inventory levels and order supplies as needed, ensuring efficient stock rotation. Ensure compliance with food safety and sanitation regulations, including proper storage, labeling, and handling of food. Train and mentor kitchen staff in proper food preparation techniques, safety procedures, and kitchen equipment usage. Delegate tasks and responsibilities to kitchen staff and monitor their performance. Conduct regular performance evaluations and provide constructive feedback. Assist in developing budgets and cost control measures for the kitchen. Monitor food and staff costs, implementing strategies to optimize efficiency without compromising quality. Minimize food waste through proper production planning and utilization of leftovers Coordinate with other departments, such as purchasing, receiving, and service, to ensure smooth operations and customer satisfaction. Communicate effectively with kitchen staff, management, and other team members. Address customer concerns or special requests professionally and promptly