Chef (Central Kitchen)
Full Time; Internship
At Hestia we don’t just craft robots – we build the kind of wonder that aims to revolutionize the culinary industries. It’s the diversity of our people and their ideas of cooking that inspires the innovation that runs through everything we do. Join Hestia and help us to enrich the world with amazing food and innovative robotics.
The engineering team is looking for a highly motivated robotics technician with a diverse background in mechatronic and automation systems. You will have involvement in projects, commissioning, acceptance and ongoing maintenance, upgrades and repairs.
You will be the head of our central kitchen that supplies food ingredients to our restaurants. A typical day may consist of manage and supervise central kitchen operations, communicate with restaurant heads and other staffs for daily production plan. You will guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Ensure quality and timeliness of food production.
You will need to conduct at least 1 team briefing per week, discussing the menu, order guide, and prep items for the following week. Establish and monitor par levels, portion control and waste, utilizing the ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, working closely with the restaurant heads. You will maintain and update the recipe card file, keep up with industry trends, and create new recipes as requested or required. You will also be responsible to maintain the highest standards of safety, hygiene, and sanitation practices in the central kitchen.
Experience planning and executing menus for high-volume service
Requires advanced kitchen knowledge as well as knowledge of various kitchen equipment.
A key contributor for planning, development, and execution of changing menus.
Professional judgment and expertise to decide appropriate food ordering, portioning, and production amounts.
Education & Experience
5 years of previous management experience in a large institutional kitchen or hospitality operation.