
Kitchen Management Specialist
1 day ago
Key Responsibilities
The Central Kitchen General Manager is accountable for overseeing the entire kitchen operation, ensuring efficiency, quality, cost control, and strict adherence to food safety and hygiene standards.
Key Areas of Responsibility
- Operations Management: Develop and implement operational procedures and best practices. Ensure compliance with food safety, hygiene, and health regulations (HACCP, ISO, etc.).
- Cost Control & Budget Management: Monitor kitchen expenses and optimize ingredient usage to minimize waste and maximize profitability.
- Inventory & Supply Chain Management: Oversee procurement of raw materials, ensuring quality and cost-effectiveness. Maintain proper stock levels, avoiding overstocking or shortages.
- Quality Assurance & Compliance: Implement and oversee quality control processes to ensure product consistency. Conduct regular kitchen audits and inspections.
- Menu & Product Development: Collaborate with chefs and R&D teams to develop and improve recipes. Work closely with marketing teams for new product launches.
- 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.
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.
Key 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.
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