Central Kitchen Manager

Job Title: Central Kitchen Manager

The Central Kitchen Manager is responsible for overseeing the overall operations of the central kitchen, ensuring the efficient production and timely distribution of high-quality food products while maintaining the highest standards of food safety, hygiene, and operational excellence. The role is accountable for achieving profitability, managing the kitchen's Profit \& Loss (P\&L), controlling food and labor costs, optimizing productivity, and ensuring compliance with company policies and regulatory requirements.

Key Responsibilities:

• Manage the day-to-day operations of the central kitchen to ensure efficient production and on-time delivery to all outlets or customers.
• Plan production schedules based on sales forecasts and operational requirements.
• Ensure all food products meet approved recipes, quality, portion, presentation, and food safety standards.
• Manage the Central Kitchen's Profit \& Loss (P\&L), including budgeting, financial performance, cost control, and profitability.
• Monitor and control food costs, labor costs, inventory levels, waste, and overall operating expenses.
• Analyze financial and operational reports to identify opportunities for cost savings and process improvements.
• Oversee procurement planning, inventory management, stock rotation (FIFO), and supplier coordination.
• Ensure compliance with HACCP, food safety regulations, hygiene standards, and company Standard Operating Procedures (SOPs).
• Maintain accurate production, inventory, temperature, cleaning, and compliance records.
• Lead, recruit, train, coach, mentor, and develop kitchen staff to build a high-performing team.
• Conduct staff performance evaluations, identify training needs, and implement continuous learning and development programs.
• Foster a culture of teamwork, accountability, discipline, and continuous improvement.
• Prepare staff schedules to ensure optimal manpower utilization while controlling labor costs.
• Monitor equipment performance and coordinate preventive maintenance to minimize operational disruptions.
• Ensure a safe working environment and compliance with occupational health and safety requirements.
• Work closely with Operations, Procurement, Warehouse, Quality Assurance, and Logistics teams to ensure smooth business operations.
• Drive operational excellence through process improvements, productivity enhancement, and waste reduction.
• Perform any other duties assigned by Management.

Qualifications \& Requirements:

• Bachelor's Degree in Hospitality Management, Culinary Arts, Food Production, or a related field.
• Minimum 5–8 years of experience in central kitchen, catering, food manufacturing, or large-scale food production operations, including at least 3 years in a managerial role.
• Strong knowledge of food safety regulations, HACCP, production planning, inventory management, budgeting, and cost control.
• Proven experience managing Profit \& Loss (P\&L) and delivering financial targets.
• Excellent leadership, communication, coaching, problem-solving, and decision-making skills.
• Proficiency in Microsoft Office and ERP/Kitchen Management Systems.
• Ability to work in a fast-paced environment and lead multiple operational priorities effectively.

Work Location: In person