Your Assignment
- Support the IKEA Kitchen Production Team to strengthen the IKEA Food Concept, reinforcing IKEA's position as a leader in the local market.
- Lead and collaborate with the IKEA Food Manager and the IKEA Food management team to fulfill the purpose of IKEA Food by integrating business growth with team development.
- Maintain high standards of cleanliness and maintenance in the restaurant, co-restaurant, dishwashing, and kitchen areas using the HACCP checklist.
- Ensure the operational readiness of the kitchen each day, checking that all equipment in the chiller, freezer, and dry storeroom meets food safety standards.
- Develop and oversee manpower schedules for leaders and timekeeping to ensure operational efficiency.
- Monitor and manage inventory by checking stock par levels and updating inventory management systems.
- Conduct inventory forecasting based on store performance, and place orders as required
- Lead daily briefings with co-workers, updating the sales board and discussing operational targets and achievements (IF huddle).
- Provide hands-on assistance in kitchen operations, when necessary, from serving lines to various other stations, ensuring quality and efficiency.
- Oversee purchase order processes, including validation and approval of POs from MVBC and P2P, validating and ensuring correctness
- Control food wastage by updating records in Winnow & MVBC and manage daily sales reporting.
- Handle administrative duties such as approving leaves for team leaders and conducting monthly kitchen meetings.
- Manage supplier relationships and logistics, checking on shipment orders from IFSAG and other suppliers, and ensuring timely receipt and stock management.
- Develop and maintain HACCP documentation, ensuring all safety and compliance protocols are followed.
- Analyze sales and performance data to create actionable plans based on Sales Tree results.
- Plan and manage budgets for CAPEX & OPEX
- Coordinate the commercial calendar, discussing upcoming activities, checking the IKEA website for offer alignments
- Facilitate continuous learning for co-workers through briefings and renewing e-learning modules on food safety and send co-workers for external trainings as needed.
- Implement and update operational strategies like MSOP (Maximize Sales on Peak Days), focusing on peak day sales optimization.
- Gather and act on customer feedback regarding food quality and service to continuously improve offerings.
- Effectively manage kitchen resources by controlling waste and regularly updating maintenance files and assets.
- Stay competitive by conducting regular competitor checks and ordering essential shopping tools to keep the kitchen well-equipped and functional.
- Assist in creating commercial plans for new launches, encouraging input and ideas from team leaders.
- Lead training for new product launches, ensuring the kitchen team is prepared with the necessary skills and knowledge.
- Oversee the preparation of the product preparation instruction sheet (PPSI), potentially delegating this task to team leaders for development.
- Manage the monthly preparation of par levels, with the option to delegate to team leaders for their development.
- Maintain the allergen chart, ensuring it is updated and accurate.
- Coordinate and lead in quarterly photoshoots, supported by team leaders or co-workers, to promote new and existing offerings.
- Manage variances by ensuring all recipes are followed accurately and servings are consistent with recipe specifications to control costs and maintain quality.
- Implement effective waste management practices to minimize food waste and enhance operational efficiency.
- Calculate nutritional facts and manage IFPNS color coding to ensure all food offerings meet health standards and customer information needs.
- To propose new dishes, with selling prices and gross margins, by using food cost templates, guided by price housing and pricing strategies
