Brief Summary
Join a dynamic role focusing on the operational efficiency of a central kitchen environment. Lead a large team and drive continuous improvement while managing key performance metrics.
Responsibilities
- Implement lean manufacturing principles (5S, Kaizen, value stream mapping) across kitchen production processes. Identify and eliminate operational inefficiencies to enhance throughput and output quality. Develop and maintain Standard Operating Procedures (SOPs) for production workflows. Drive continuous improvement initiatives and measure outcomes against KPIs. Manage the kitchen's operational P&L, focusing on food, labour, and overhead costs. Monitor and analyse cost drivers, implementing corrective actions to improve margins. Prepare and present operational and financial performance reports. Lead, mentor, and develop a diverse team of 30-60 kitchen staff and supervisors. Build a high-performance culture centred on accountability and safety. Manage scheduling and manpower planning for optimal coverage. Drive staff training programmes in alignment with SOPs and quality standards. Collaborate with culinary, sales, and supply chain teams to match production capacity with business demand. Lead capital improvement projects for kitchen efficiency enhancements. Provide data-driven insights to support business growth and scalability.
Requirements
- Education requirement: 5-8 years of operations management experience, with at least 3 years in a central kitchen, large-scale food production, or food manufacturing. Proven track record in implementing lean manufacturing or operational transformation initiatives. Strong P&L literacy with experience managing cost centres and driving margin improvements. Experience leading and developing large, diverse teams (30+ headcount). Analytical and data-driven mindset comfortable working with operational metrics. Excellent problem-solving skills and a proactive, results-oriented attitude. Strong communication and stakeholder management abilities. Proficiency in Microsoft Excel, Google Sheets, or similar operational management systems. Additional requirements (good to have): formal training or certification in Lean, Six Sigma, or related methodologies experience in high-volume food production environments familiarity with food safety standards (HACCP, SFA) is advantageous.
