Central Kitchen Management Director

7 days ago


Kuwait City, Al Asimah Neqsa Catering Full time

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.
Main Responsibilities:
  • 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.
Requirements:
  • 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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