Central Kitchen Manager

Key

Responsibilities :

Oversee and manage all central kitchen operations,

including food preparation, packaging, storage, and

dispatch.

Plan and organize daily production

schedules based on outlet requirements or customer

orders.

Ensure all food items are prepared in

accordance with standardized recipes, portion control, and quality

expectations.

Supervise and train kitchen

staff to maintain efficiency and food safety compliance.

Coordinate with procurement to ensure sufficient

inventory levels of raw materials.

Monitor

food cost, wastage, and kitchen productivity to ensure

profitability.

Maintain cleanliness and

hygiene across all kitchen areas, complying with food safety

regulations (e.g., SFA, HACCP standards).

Ensure equipment is well-maintained and coordinate with

maintenance teams for timely servicing.

• Conduct regular quality checks and audits.

Work closely with QA / QC, logistics, and outlet teams to

ensure smooth end-to-end operations.

Implement

SOPs and lead continuous improvement initiatives to enhance kitchen

operations.

Requirements :

Diploma or Degree in Culinary Arts, F&B Management,

or a related field.

Minimum 3-5 years of

experience in a central kitchen or high-volume food production

environment, with 2 years in a supervisory role.

Strong knowledge of food hygiene, HACCP, and inventory

management.

Experience in managing

multi-cultural teams in a fast-paced kitchen

environment.

Excellent organizational and

communication skills.

Able to work under

pressure and meet tight deadlines.

Proficient

in Microsoft Office and kitchen inventory / production

systems.