Key Responsibilities:
1. Operations Management:
- Plan production schedules to ensure food is prepared and delivered on time.
- Manage stock levels to avoid waste and ensure availability.
- Ensure food quality and hygiene meet safety regulations.
- Continuously improve processes to enhance efficiency.
2. Team Management:
- Hire, train, and supervise kitchen staff.
- Organize staff schedules and assign tasks.
- Evaluate performance and resolve any team issues.
3. Standardization & SOP Management:
- Develop, implement, and regularly review SOPs for food preparation, storage, dispatch, and sanitation.
- Ensure SOPs are consistently followed across shifts and teams.
- Update procedures in line with menu changes, equipment upgrades, or regulatory requirements.
4. Quality Control:
- Ensure consistent food quality and standards across all locations.
- Produce quality control reports and maintain records.
- Maintain accurate records related to production, hygiene, and quality assurance.
5. Menu Development:
- Conduct R&D to develop new menu items for outlet sales.
- Propose alternative ingredients, recipes, or processes that enhance production efficiency and reduce overall food and labor costs.
- Ensure all new or revised products are operationally feasible for mass production and consistent across outlets.
6. Logistics:
- Coordinate timely delivery of food products.
- Optimize delivery routes and logistic processes to control costs and improve efficiency.
7. Budget and Cost Control:
- Plan and manage budgets for labor, supplies, and equipment.
- Monitor expenses and find cost-saving opportunities without lowering quality.
8. Inventory Accuracy & Stock Control:
- Ensure accurate stock records through regular cycle counts and month-end stock takes.
- Investigate and address variances in raw materials, WIP, and finished goods.
9. Safety and Compliance:
- Ensure compliance with food safety, hygiene and health regulations.
- Maintain a safe working environment for staff.
10. Maintenance:
- Oversee kitchen equipment maintenance and repairs.
- Ensure cleanliness and organization of the facility.
11. Audit & Inspection Readiness:
- Prepare the central kitchen for internal audits, external audits, and regulatory inspections.
- Ensure all documentation, records, and corrective actions are properly maintained.
12. Sustainability & Waste Reduction:
- Drive initiatives to reduce food waste, energy usage, and water consumption.
- Implement better yield management and by-product utilization where possible.
13. Hands-on Management:
- Actively participate in daily operations to ensure smooth workflow and adherence to standards.
