Operations Manager

Job Purpose

The Central Kitchen Operations Manager is responsible for overseeing the overall operations, production efficiency, and performance of the central kitchen. This role ensures consistent food quality, strict compliance with food safety regulations, effective cost control, optimal manpower utilization, and timely distribution to all outlets and clients.

Key Responsibilities

1. Operations Management

Oversee daily central kitchen operations to ensure smooth and efficient workflows

Plan and manage food production schedules based on outlet and client requirements

Ensure timely preparation and delivery of food to all outlets and sites

Monitor kitchen productivity and implement continuous process improvements

2. Food Quality & Safety Compliance

Ensure all food meets company quality standards and client expectations

Enforce strict compliance with SFA food safety regulations and hygiene standards

Maintain proper documentation for audits and inspections (e.g., SOPs, temperature logs)

Ensure all staff possess valid Food Hygiene Certificates

3. Manpower & Team Management

Lead, supervise, and schedule kitchen staff, including chefs, cooks, and assistants

Conduct staff training, coaching, and performance evaluations

Ensure effective manpower deployment to meet operational demands

Enforce discipline, workplace safety, and adherence to company policies

4. Inventory & Cost Control

Manage purchasing, inventory levels, and stock control processes

Monitor food costs and wastage, implementing cost-saving initiatives

Collaborate with procurement to ensure quality and cost-effective sourcing

Conduct regular stock audits and inventory reconciliation

5. Equipment & Facility Management

Ensure all kitchen equipment is well-maintained and fully operational

Coordinate equipment servicing and repairs as needed

Maintain high standards of cleanliness and facility upkeep at all times

6. Coordination & Communication

Liaise with internal departments.

Support new outlet/site setups, menu planning, and operational improvements

Address customer feedback and implement corrective actions promptly

7. Compliance & Documentation

Ensure full compliance with company policies, licensing requirements, and regulatory standards

Maintain accurate records for audits (SFA, Halal certification where applicable, ISO standards)

Support the implementation and maintenance of quality systems (e.g., ISO 22000, HACCP, Halal procedures)

Key Requirements

Degree in Food & Beverage, Culinary Arts, Hospitality, or a related field

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

Strong knowledge of SFA regulations, food hygiene, and safety standards

Proven experience in managing large teams and multi-site operations

Strong leadership, communication, and problem-solving skills

Ability to thrive in a fast-paced environment and manage operational pressures