Job Description

Job Scope & Responsibilities:

Oversee daily Central Kitchen operations and ensure smooth workflow.
Supervise and manage all kitchen staff, bakers and production teams.
Plan and coordinate daily production schedules to meet outlet requirements.
Monitor food quality, consistency and production efficiency.
Manage manpower planning, staff scheduling and work allocation.
Ensure compliance with SFA regulations, food safety, hygiene and HACCP standards.
Monitor raw materials, inventory, stock levels and wastage.
Control production costs and improve operational efficiency.
Coordinate with outlets, purchasing and logistics teams to ensure timely deliveries.
Train, guide and evaluate kitchen and bakery staff.
Resolve daily operational issues and implement process improvements.
Report directly to the Company Director on kitchen performance, manpower and operational matters.