Central Kitchen Operation Manager

Key Responsibilities

Central Kitchen Operations & Production

. Manage daily central kitchen operations to ensure smooth, efficient, and timely production.

. Plan and coordinate production schedules to meet outlet demand and operational requirements.

. Ensure consistent quality, portioning, and standards for all central kitchen-produced items.

Food Safety, Hygiene & Compliance

. Ensure strict compliance with food safety, hygiene, and regulatory requirements (e.g. SFA, HACCP).

. Conduct regular audits, inspections, and corrective actions.

. Maintain accurate documentation and records for audits and traceability.

Cost Control & Efficiency

. Manage food cost, labour cost, and wastage within approved targets.

. Improve yield, productivity, and operational efficiency through process optimisation.

. Work with Procurement to manage ingredient sourcing and cost optimisation.

Supply Chain & Distribution Coordination

. Coordinate with Logistics and Operations teams to ensure timely and accurate delivery to outlets.

. Manage inventory levels to balance availability, freshness, and wastage.

. Support contingency planning for supply disruptions.

Menu & Product Support

. Support menu development, LTOs, and product rollouts by ensuring central kitchen readiness.

. Work with Culinary, Operations, and Marketing teams to ensure products are scalable and operationally feasible.

Team Leadership & Manpower Management

. Lead and develop central kitchen team.

. Coordinate and plan manpower, scheduling, and deployment to support production needs.

. Drive accountability, discipline, and continuous improvement within the team.

Process Improvement & Projects

. Identify and implement process improvements to enhance efficiency, quality, and safety.

. Support central kitchen-related projects such as equipment upgrades, layout changes, and system implementations.

Reporting & Stakeholder Communication

. Prepare and review operational reports, KPIs, and performance updates.

. Communicate regularly with Operations, Culinary, Finance, and Management on performance and issues.

Key Performance Indicators (KPIs)

. Production accuracy and on-time delivery

. Food quality and consistency

. Food safety and audit compliance

. Food and labour cost control

. Wastage reduction and productivity

Working Environment

. Based at central kitchen facility.

. May require flexible hours to support production schedules.

Requirements & Qualifications

. Diploma or Degree in Culinary Arts, Food Science, Hospitality, or related field.

. 5-8 years of experience in central kitchen or large-scale food production operations.

. Strong knowledge of food safety standards and regulatory requirements.

. Proven leadership and operational management skills.

. Experience managing cost, productivity, and multi-product production.