Head Chef/Kitchen Manager

Executive Head Chef — Catering Operations (Batch Cooking)

Employer: Healthy Plates (School & Institutional Catering)

Location: Lahore, Pakistan

Employment Type: Full‑time

Reports to: Program Director, Healthy Plates

Start date: Immediately

Role Overview

Healthy Plates is seeking an Executive Head Chef to lead kitchen operations for our startup catering program, currently producing hundreds of meals daily for schools and institutions. This is an operations‑first, batch‑cooking leadership role: you will deliver safe, tasty, nutritious meals at scale, on time and on budget—every day. The ideal candidate combines production planning, kitchen leadership, and cost discipline with a practical, hands‑on approach in a resource‑constrained, growth‑stage environment.

Key Responsibilities

• Daily Production & Batch Cooking: Supervise and execute medium‑scale batch cooking (hundreds of portions) with consistent taste and texture.
• Menu Execution: Deliver rotating menus aligned with nutrition targets, portion sizes by age group, and dietary/halal standards.
• Food Safety & Compliance: Enforce HACCP‑based SOPs (receiving, storage, prep, cooking, cooling, reheating, holding, transport). Maintain sanitation records; pass internal and external audits.
• People Leadership: Lead a small team of chefs and assistants. Build rosters, assign tasks, train for speed, quality, and hygiene; coach for improvement.
• Procurement & Cost Control: Collaborate with procurement to forecast needs, standardize specs, and minimize wastage. Hit cost per‑meal targets.
• Production Planning: Translate daily orders into production plans using standardized recipes and yield factors. Generate prep lists and dispatch plans.
• Quality Assurance: Run tastings and final checks; monitor customer feedback loops (teachers/parents/admin) and take corrective action.
• Equipment & Maintenance: Ensure proper use and care of kitchen equipment; raise tickets for repairs promptly.
• Documentation & Reporting: Maintain accurate records (time‑temp, inventory, cleaning, training). Report daily production KPIs.

Startup & Batch Cooking Standards

• Use standardized recipes with target yields and critical temperatures.
• Apply FIFO and batch coding; maintain traceability from receiving to dispatch.
• Strict time‑temperature control: cooking, hot‑holding, cooling, and reheating.
• Implement portion control tools (scales, ladles, scoops).
• Enforce allergen protocols and food safety practices.

People & Culture

• Build a culture of punctuality, cleanliness, and respect.
• Conduct weekly tool‑box talks on hygiene, safety, and efficiency.
• Encourage flexibility and cross‑training to cover absences.

KPIs (Measured Weekly/Monthly)

• On‑time dispatch rate (%)
• Food cost per meal vs target (PKR)
• Yield & wastage (%)
• HACCP compliance (audit score, incident count)
• Customer satisfaction score
• Staff attendance and training hours

Qualifications & Experience

• 3–5 years in catering/central kitchen/banquet operations, including batch cooking.
• Strong command of HACCP, hygiene, and Pakistani food safety regulations.
• Proven ability to manage a small team in a startup or resource‑limited kitchen environment.
• Competence with production planning, inventory, and basic spreadsheets.
• Culinary diploma/certification preferred; halal catering experience a plus.

Skills & Traits

• Hands‑on leader comfortable in a startup kitchen.
• Strong problem‑solver with attention to detail.
• Disciplined about SOPs and continuous improvement.

Work Schedule

• 6‑day workweek; early‑morning production windows aligned to dispatch times.

Compensation & Benefits

• Salary: Competitive + performance bonus tied to KPIs.
• Benefits: Meals, paid leave, uniform, training.

How to Apply

Send your CV and a brief note on a past batch‑cooking operation you led (meal count, menu, equipment used, KPIs hit) to with subject "Executive Head Chef — Healthy Plates."

Selection Process

• Screening Interview (operations focus)
• Practical Assessment: Plan and produce a 150‑meal batch dish with portion control and HACCP logs; submit cost sheet and yields.
• Final Interview with Program Director

30‑60‑90 Day Outcomes (Guidance)

• 30 days: Stabilize SOPs, rosters, sanitation and time‑temp logs; hit on‑time dispatch ≥95%.
• 60 days: Reduce wastage by ≥10% vs baseline; standardize top 15 recipes with verified yields.
• 90 days: Achieve food cost per meal at or below target; implement continuous improvement with weekly KPI reviews.

Healthy Plates is an equal opportunity employer. We comply with local labor and tax laws and maintain a zero‑tolerance policy for unsafe food practices.

Job Type: Full-time

Pay: Rs100, Rs150,000.00 per month

Work Location: In person