Position Overview:
The Central Kitchen Manager oversees the comprehensive performance of the organization's central kitchen, ensuring that production output consistently meets established quality standards. In addition to monitoring operational efficiency, the manager plays a key role in developing new food production standards and kitchen operation guidelines, while also supporting research and development initiatives.
Key Responsibilities:
1. Operational Management:
- Oversee daily operations of the central kitchen, ensuring efficient production processes.
- Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
- Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
- Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
2. Team Management:
- Recruit, train, and supervise kitchen staff, including chefs, assistants, and cleaners.
- Schedule shifts and manage staff performance to maintain high productivity levels.
- Monitor staff performance using KPIs and ensure continuous improvement through training.
- Foster a positive and collaborative working environment.
3. Quality Control:
- Ensure all food products meet the company's quality standards before distribution.
- Conduct regular inspections to maintain cleanliness and food safety, including managing non-compliant quality cases.
- Work closely with the culinary team to innovate and refine recipes as needed.
4. Inventory and Supply Chain Management:
- Manage inventory levels, ensuring sufficient stock of ingredients and supplies.
- Conduct regular stock takes and monitor stock levels to ensure a smooth production flow.
- Coordinate with suppliers for timely delivery of high-quality raw materials and optimize food costs for profitability.
- Arrange and transfer supplies and equipment between storage and work areas, ensuring compliance with Workplace Safety regulations.
5. Compliance and Safety:
- Ensure compliance with local health and safety regulations, including HACCP standards.
- Implement and enforce food safety protocols to prevent contamination and foodborne illnesses.
- Conduct regular training for staff on food safety and hygiene practices.
6. Budget Management:
- Prepare and manage the central kitchen’s budget, including labor, supplies, and equipment costs.
- Analyze financial reports to identify areas for cost reduction and efficiency improvement.
7. Coordination with Outlets:
- Liaise with outlet managers to ensure timely and accurate delivery of food products.
- Address any quality or supply issues promptly to avoid disruptions in service.
8. Reporting:
- Provide regular reports to the Operations Director on kitchen performance, including production output, cost control, and staff performance.
- Track key performance indicators (KPIs) and implement strategies for continuous improvement.
Requirements:
- *** Applicable to Singaporeans only due to quota limitations
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
- At least 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
- Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.
- Proven experience in solving daily operational issues with efficiency.
- Excellent leadership and team management abilities.
- Proficient in inventory management and cost control.
- Strong problem-solving skills and attention to detail.
- Ability to work under pressure in a fast-paced, dynamic, and challenging environment.
- Effective communication skills at all levels, with receptiveness to feedback. Knowledge of Mandarin is an advantage.
- Willingness to work split shifts, weekends, and public holidays.
- Must be able to join within short notice.
