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Central Kitchen Operations Director

3 weeks ago

Kuwait City, Al Asimah beBee Careers Full time
Job Description

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.

Duties and 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.
  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.
  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.
  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.
  5. Menu & Product Development:
    • Collaborate with chefs and R&D teams to develop and improve recipes.
    • Analyze market trends to introduce innovative products and concepts.
    • Standardize recipes and portion controls to maintain quality and cost efficiency.
  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.