Central Kitchen Operation Manager

Key Responsibilities

Central Kitchen Operations & Production

• Manage daily central kitchen operations to ensure smooth, efficient, and timely production.

• Plan and coordinate production schedules to meet outlet demand and operational requirements.

• Ensure consistent quality, portioning, and standards for all central kitchen-produced items.

Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and regulatory requirements (e.g. SFA, HACCP).

• Conduct regular audits, inspections, and corrective actions.

• Maintain accurate documentation and records for audits and traceability.

Cost Control & Efficiency

• Manage food cost, labour cost, and wastage within approved targets.

• Improve yield, productivity, and operational efficiency through process optimisation.

• Work with Procurement to manage ingredient sourcing and cost optimisation.

Supply Chain & Distribution Coordination

• Coordinate with Logistics and Operations teams to ensure timely and accurate delivery to outlets.

• Manage inventory levels to balance availability, freshness, and wastage.

• Support contingency planning for supply disruptions.

Menu & Product Support

• Support menu development, LTOs, and product rollouts by ensuring central kitchen readiness.

• Work with Culinary, Operations, and Marketing teams to ensure products are scalable and operationally feasible.

Team Leadership & Manpower Management

• Lead and develop central kitchen team.

• Coordinate and plan manpower, scheduling, and deployment to support production needs.

• Drive accountability, discipline, and continuous improvement within the team.

Process Improvement & Projects

• Identify and implement process improvements to enhance efficiency, quality, and safety.

• Support central kitchen-related projects such as equipment upgrades, layout changes, and system implementations.

Reporting & Stakeholder Communication

• Prepare and review operational reports, KPIs, and performance updates.

• Communicate regularly with Operations, Culinary, Finance, and Management on performance and issues.

Key Performance Indicators (KPIs)

• Production accuracy and on-time delivery

• Food quality and consistency

• Food safety and audit compliance

• Food and labour cost control

• Wastage reduction and productivity

Working Environment

• Based at central kitchen facility.

• May require flexible hours to support production schedules.

Requirements & Qualifications

• Diploma or Degree in Culinary Arts, Food Science, Hospitality, or related field.

• 5–8 years of experience in central kitchen or large-scale food production operations.

• Strong knowledge of food safety standards and regulatory requirements.

• Proven leadership and operational management skills.

• Experience managing cost, productivity, and multi-product production.