Central Kitchen General Manager

The Central Kitchen General Manager is responsible for overseeing all kitchen operations, ensuring efficiency, quality, cost control, and adherence to food safety and hygiene standards. They lead the kitchen team, manage inventory, coordinate with suppliers, and ensure that all production meets company standards and deadlines.

Key Responsibilities:

1. Operations Management:
   • Oversee daily operations of the central kitchen, ensuring smooth workflow and timely production.
   • Monitor food preparation, production, and presentation to maintain consistency and quality.
   • Develop and implement operational procedures and best practices.
   • Ensure compliance with food safety, hygiene, and health regulations (HACCP, ISO, etc.).
   • Manage kitchen layout and workflow to maximize efficiency.
   • Develop contingency plans to handle operational disruptions.
   • Recruit, train, and supervise kitchen staff, including chefs, kitchen assistants, and dispatchers.
   • Assign responsibilities and ensure clear communication within the team.
   • Conduct performance evaluations and provide training for staff development.
   • Establish and maintain a strong team culture with clear leadership.
2. Cost Control & Budget Management:
   • Monitor kitchen expenses and control costs without compromising quality.
   • Optimize ingredient usage to minimize waste and maximize profitability.
   • Ensure procurement is within budget while maintaining supplier quality standards.
   • Work with the finance team to prepare and manage operational budgets.
   • Monitor kitchen labor costs and manage overtime effectively.
3. Inventory & Supply Chain Management:
   • Oversee procurement of raw materials, ensuring quality and cost-effectiveness.
   • Maintain proper stock levels, avoiding overstocking or shortages.
   • Implement inventory tracking systems to reduce waste and losses.
   • Coordinate with the purchasing officer to manage supplier relations and negotiations.
4. Quality Assurance & Compliance:
   • Maintain strict adherence to food safety and hygiene regulations.
   • Implement and oversee quality control processes to ensure product consistency.
   • Conduct regular kitchen audits and inspections.
   • Develop and enforce safety procedures to prevent workplace hazards.
5. Menu & Product Development:
   • Collaborate with chefs and R&D teams to develop and improve recipes.
   • Work closely with marketing teams for new product launches.
   • Analyze market trends to introduce innovative products and concepts.
   • Standardize recipes and portion controls to maintain quality and cost efficiency.
   • Ensure efficient coordination between production, packaging, and dispatch.
   • Implement systems to track and manage kitchen orders in real time.
   • Work with the logistics team to optimize delivery schedules.
6. Reporting & Communication:
   • Provide regular reports to senior management on kitchen performance, costs, and challenges.
   • Track key performance indicators (KPIs) such as order fulfillment rates, waste percentage, and staff productivity.
   • Coordinate with different departments (finance, marketing, HR) to align goals and strategies.
   • Identify and implement technology or equipment upgrades for better efficiency.
   • Introduce process improvements to enhance productivity and reduce costs.
   • Stay updated on industry trends and competitors' strategies.

Qualifications & Skills Required:

• Education: Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Experience: Maximum of 5 years of experience in a central kitchen, large-scale food production, or F&B operations, with at least 3 years in a managerial role.

Skills:

• Strong leadership and team management skills.
• Excellent knowledge of food production, safety, and hygiene regulations.
• Budgeting and cost-control experience.
• Strong organizational and problem-solving abilities.
• Ability to work under pressure and manage multiple tasks.
• Proficiency in kitchen management software and Microsoft Office tools.

Mid-Senior level

Full-time

Management and Manufacturing

Food and Beverage Services