CENTRAL KITCHEN MANAGER
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Description
Role Overview: Lead kitchen operations, menu execution, food quality control, and hygiene compliance.
Key Responsibilities:
Oversee food preparation, cooking standards, and presentation.
Develop daily specials, manage kitchen prep schedules, and maintain recipe consistency.
Enforce strict kitchen hygiene standards (SFA food safety compliance).
Manage food cost control, portion sizes, and minimize ingredient wastage.
Key Requirements: Proven culinary background in restaurant kitchens, WSQ Food Hygiene Certificate, and strong kitchen management skills.
