CENTRAL KITCHEN SECTION LEAD

Roles & Responsibilities

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.