Job Description

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.