• 
  Audit production and wastage: systematically monitor daily production output and record all food waste; implement corrective actions to minimize waste.
• 
  Ensure recipe adherence: verify that all recipes are followed precisely as documented; maintain recipe accuracy and update documentation when required.
• 
  Track food production and wastage: continuously log and analyze production volumes versus waste data to optimize yields and reduce costs.
• 
  Food safety knowledge: enforce HACCP principles and all local food safety regulations throughout receiving, production, storage, and delivery.

• 
  Manage stock organization: oversee rotation and organization of all inventory areas (walk-in fridge, freezer, dry storage, raw materials, finished goods) using FIFO (First In, First Out) principles.
• 
  Manage product expiry dates: conduct regular expiry date checks and ensure timely usage or proper disposal of items nearing expiration.
• 
  Manage product receipts from suppliers: supervise inbound deliveries, verifying quantities, quality, temperature, and documentation against purchase orders.
• 
  Manage product delivery to restaurants: plan and coordinate daily outbound shipments to restaurant locations, ensuring accuracy, timeliness, and proper transport conditions.
• 
  Monthly inventory count confirmation: lead and validate physical month-end inventory counts.
• 
  Inventory management experience: maintain optimal stock levels (safety stock and reorder points) to prevent shortages or overstocking.

• 
  Cost tracking: analyze and justify variances.
• 
  Hygiene and organization management: enforce daily cleaning schedules, organize workstation layouts, and ensure the central kitchen meets all sanitary and safety standards.

• 
  Receive and communicate restaurant requisitions: collect daily requisitions from restaurants and clearly communicate updates or shortages to the kitchen team.
• 
  Serve as the primary liaison between central kitchen staff, restaurant management, and suppliers, ensuring clear and timely information flow regarding order changes, delays, or quality issues.

Requirements

• 
  Educational background in Hospitality Management, Culinary Arts, or a related field is required.
• 
  Minimum 7–10 years of experience in Food & Beverage operations, central kitchen management, production, inventory control, or a similar role.
• 
  Hands-on experience with Omega Software (POS, Back Office, Inventory modules).
• 
  Strong knowledge of stocking, food production processes, storage management, and FIFO systems.
• 
  Fluency in French, both written and spoken, is mandatory for daily operations and supplier communication.
• 
  Advanced proficiency in Microsoft Excel.
• 
  Strong experience in inventory control, food production tracking, waste management, and cost control.
• 
  Good understanding of HACCP and food safety standards is essential.
• 
  Strong organizational and analytical skills with strong attention to detail.
• 
  Excellent communication and coordination skills across teams, suppliers, and outlets.