Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.
- Oversee central production operations, ensuring that all food is of excellent quality and served in a timely manner.
- Supervise Central Kitchen Supervisor(s) and Production staff
- Oversee and improve and maintain on the Central Kitchen’s production efficiency
- Monitor overall production output levels. manage inventory, monitor stock levels and conduct regular stock take
- In charge of weekly and monthly reports, updating of the monthly Production reports
- Manage and control Profit & Loss as well as overall cost in central kitchen
- Checking financial statement for central kitchen
- Work closely together with R&D and Operations department
- Checking and maintenance of Central Kitchen machineries
- Checking of inventory and raw-material reports as well as planning for purchases
- Undertake any ad-hoc assignments from superior
Requirements
- Able to solve daily operational issues with efficiency
- Able to communicate effectively to all levels and receptive to feedback
- Numerate and with good cost budgeting skills
- Able to work under pressure in a fast paced, dynamic and challenging work environment
- Able to work split shift, weekends and public holidays
