Chef/Food Specialist

A seasoned culinary professional with a background in various cuisines and culinary traditions.

Job Summary

A seasoned culinary professional with a background in various cuisines and culinary traditions. Having trained in prestigious culinary institutions and worked in kitchens. This position requires the individual to have experience in quality control (QC) and quality assurance (QA) to ensure top-notch standards in the culinary realm.

Job Responsibilities

• Establishes relationships with reputable suppliers, rigorously inspecting incoming ingredients for freshness and quality.
• Develops a comprehensive list of approved suppliers, periodically reviewing their performance and conducting surprise audits.
• Implements rigorous recipe testing to ensure consistent flavours, textures, and presentation.
• Maintains a central repository of standardized recipes, regularly updating based on feedback and culinary trends.
• Trains kitchen staff on precise cooking techniques and plating standards.
• Institutes ongoing training programs, ensuring all staff members are up to date on food safety, hygiene, and quality benchmarks.
• Regularly monitors cooking processes to maintain quality during service.
• Conducts process audits to identify areas for improvement, implementing changes to enhance efficiency without compromising quality.
• Taste-tests dishes regularly and adjusts recipes as necessary to meet evolving customer expectations.
• Encourages a culture of continuous improvement, fostering innovation and adaptation to culinary trends while adhering to quality standards.
• Reacts promptly to customer feedback, addressing any immediate concerns.
• Analyses patterns in customer feedback, using data to make informed decisions for long-term improvements and menu enhancements.
• Implements strict hygiene protocols to ensure food safety during preparation.
• Regularly reviews and updates food safety procedures, conducts surprise hygiene audits, and maintains a proactive approach to compliance.
• Monitors key quality metrics such as plate returns and customer complaints.
• Establishes a system for comprehensive quality reporting, tracking metrics over time and using data for strategic decision-making.
• Empowers kitchen staff to take pride in their work, fostering a sense of ownership.
• Encourages team members to actively participate in QA initiatives, providing feedback and suggestions for improvement.
• Achieves relevant certifications for the kitchen's quality standards.
• Regularly assesses and updates certifications, ensuring that the kitchen remains at the forefront of industry standards.
• Quality review of suppliers’ kitchen and plant and development of standards to improve business.
• Work with Suppliers and Marketing to enhance core products and development of a pipeline of new product innovation.
• Sound understanding of Health and Safety standards for food from leaving suppliers to stores.
• Requires having exposure to retail food, QSR and Bakery, etc.
• Support workflow, design for quick service turn-around in back of house.

Core Competencies

• Strong multi-tasking skills
• Strong cognitive skills, including problem analysis and decision making.
• Proven conflict management skills
• Strong customer service skills
• Excellent written, oral and verbal communication skills.
• Strong time-management skills such as prioritizing/organizing and tracking details
• High energy with a passion for retail

Knowledge/Skills/Abilities

• Understanding of quality control techniques and methodologies.
• Strong analytical and problem-solving skills to identify root causes of quality issues.
• Excellent verbal and written communication skills to convey quality expectations and findings.
• Attention to detail to spot defects or deviations from quality standards.
• Ability to work collaboratively with cross-functional teams and suppliers.
• Familiarity with QMS principles and practices.
• Ability to continuously move around on a daily basis, as well as the ability to lift a minimum of 20lbs.
• Ability to work flexible hours including weekends and public holidays.
• Ability to inspire and motivate the team to ensure a high level of quality control.

Job Requirements

• Bachelor's degree in a relevant field (e.g., Culinary Arts, Chemistry, Quality Management etc.).
• Minimum of (5) years of experience as Chef with 2-3 years in quality assurance/quality control
• Relevant certifications (e.g., Certified Quality Engineer, Six Sigma) are often beneficial.
• Familiarity with industry-specific quality standards and regulations.
• Experience in the retail industry will be an asset.