Key Responsibilities:

1. Operations Management:

• Plan production schedules to ensure food is prepared and delivered on time.
• Manage stock levels to avoid waste and ensure availability.
• Ensure food quality and hygiene meet safety regulations.
• Continuously improve processes to enhance efficiency.

2. Team Management:

• Hire, train, and supervise kitchen staff.
• Organize staff schedules and assign tasks.
• Evaluate performance and resolve any team issues.

3. Standardization & SOP Management:

• Develop, implement, and regularly review SOPs for food preparation, storage, dispatch, and sanitation.
• Ensure SOPs are consistently followed across shifts and teams.
• Update procedures in line with menu changes, equipment upgrades, or regulatory requirements.

4. Quality Control:

• Ensure consistent food quality and standards across all locations.
• Produce quality control reports and maintain records.
• Maintain accurate records related to production, hygiene, and quality assurance.

5. Menu Development:

• Conduct R&D to develop new menu items for outlet sales.
• Propose alternative ingredients, recipes, or processes that enhance production efficiency and reduce overall food and labor costs.
• Ensure all new or revised products are operationally feasible for mass production and consistent across outlets.

6. Logistics:

• Coordinate timely delivery of food products.
• Optimize delivery routes and logistic processes to control costs and improve efficiency.

7. Budget and Cost Control:

• Plan and manage budgets for labor, supplies, and equipment.
• Monitor expenses and find cost-saving opportunities without lowering quality.

8. Inventory Accuracy & Stock Control:

• Ensure accurate stock records through regular cycle counts and month-end stock takes.
• Investigate and address variances in raw materials, WIP, and finished goods.

9. Safety and Compliance:

• Ensure compliance with food safety, hygiene and health regulations.
• Maintain a safe working environment for staff.

10. Maintenance:

• Oversee kitchen equipment maintenance and repairs.
• Ensure cleanliness and organization of the facility.

11. Audit & Inspection Readiness:

• Prepare the central kitchen for internal audits, external audits, and regulatory inspections.
• Ensure all documentation, records, and corrective actions are properly maintained.

12. Sustainability & Waste Reduction:

• Drive initiatives to reduce food waste, energy usage, and water consumption.
• Implement better yield management and by-product utilization where possible.

13. Hands-on Management:

• Actively participate in daily operations to ensure smooth workflow and adherence to standards.