Central Kitchen Management Director
7 days ago
Neqsa Catering is seeking a highly skilled and experienced Central Kitchen General Manager to join our team. The ideal candidate will have a proven track record of leading high-performing teams, driving operational excellence, and fostering a culture of innovation and customer satisfaction.
About the Role:- The Central Kitchen General Manager will be responsible for overseeing all aspects of central kitchen operations, including food production, inventory management, supply chain management, quality assurance, and reporting.
- This role requires a strong leader who can inspire and motivate their team to deliver exceptional results, maintain high-quality standards, and adhere to regulatory requirements.
- Operational Management:
- Develop and implement operational procedures and best practices to ensure smooth workflow and timely production.
- Monitor food preparation, production, and presentation to maintain consistency and quality.
- 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.
- 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.
- 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:
- Maintain strict adherence to food safety and hygiene regulations.
- Implement and oversee quality control processes to ensure product consistency.
- 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.
- 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.
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