Executive Chef (South Okkalapa Township) – 1,500,000

Team 32 (VAC)

Job Location: South Okkalapa Township

Type of Business/Product: Service Industry/ F&B

Gender: Male /Female (1)

Job Ref No.: 32P1383

Salary: 1,500,000 /-Kyats

Job Requirement

Degree or Diploma in Culinary Arts or a related field, or equivalent accredited certification.
Minimum 5 years of experience in a leadership role such as Executive Chef, Sous Chef, or Kitchen Manager within the F&B industry, with a focus on high-volume production (Central Kitchen/Catering).
Expert knowledge of HACCP (Hazard Analysis and Critical Control Points) and comprehensive Food Safety regulations.
Team Leadership: Proven ability to lead and motivate a large kitchen team.
Costing: Proficient in Menu Costing and Inventory Control.
Pressure Management: Ability to maintain quality and efficiency in a high-pressure, fast-paced production environment.

Job Descriptions

Core Production and Supervision Responsibilities

Production Management: Manage and execute the daily Production Plan in line with guidelines from the Head of Operations, ensuring timely preparation to meet the customer demands. Prepare the kitchen staff Roster and manage staffing levels to ensure adequate coverage for all shifts.
Quality Control (QC): Supervise all cooking stages to ensure every menu item adheres to the defined standards for Taste, Portion Weight, and Presentation consistency. Take primary responsibility for quality checks (Pre-Cooking Audit) from the moment raw materials are received until the final product is assembled.

Cost and Operations Control Responsibilities

Food Cost Control: Regularly monitor the Food Cost Percentage and implement measures to control expenses, ensuring production remains within the set budget.
Waste Management: Oversee the accurate daily recording of the Waste Log, analyze the root causes of waste, and formulate strategies for reduction.
Inventory Coordination: Collaborate with the Purchasing Officer to supervise the correct procedures for raw material purchasing, receiving, storage, and usage (FIFO principle).

Food Safety and Training Responsibilities

Hygiene & Safety: Ensure the entire Central Kitchen adheres to the highest standards of cleanliness, safety, and equipment maintenance, in compliance with FDA/HACCP standards.
Team Development: Conduct continuous training for kitchen staff on Food Safety, standardized cooking techniques, and operational SOPs.

Working Hours: 9:00AM to 5:00 PM
Holidays: Sunday

How to Apply: Please email cv@vacjobsearch.com with your Microsoft Word CV file and job title and job ref no. in the subject line.

Hotline: 01-8395932,09-765395932

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Executive Chef (South Okkalapa Township) – 1,500,000 – Local Company