CENTRAL KITCHEN MANAGER

Key Responsibilities:

• Oversee daily operations of the central kitchen, ensuring smooth production and timely delivery.
• Manage inventory, procurement, and supplier relationships to maintain optimal stock levels.
• Ensure compliance with food safety regulations (e.g., HACCP, FDA, local health codes).
• Implement and monitor cost control measures to maximize efficiency and minimize waste.
• Lead, train, and supervise kitchen staff, fostering a culture of teamwork and high performance.
• Develop and standardize recipes, portion control, and quality assurance processes.
• Coordinate with restaurant outlets to meet demand and ensure consistency.
• Maintain kitchen equipment and coordinate necessary repairs or upgrades.

Requirements:

• Proven experience as a Central Kitchen Manager or similar role in food production.
• Strong knowledge of food safety regulations and kitchen best practices.
• Excellent leadership, organizational, and problem-solving skills.
• Ability to manage budgets, control costs, and optimize production efficiency.
• Experience in working with multiple restaurant outlets or large-scale food production.
• Strong communication skills to coordinate with suppliers, staff, and management.
• Proficiency in inventory management and kitchen operations software is a plus.

What We Offer:

• Competitive salary and performance incentives
• Opportunities for career growth and professional development
• A dynamic and supportive work environment
• Employee benefits including [health insurance, meal allowances, etc.

Please note: We are not a halal-certified kitchen.

If you are a passionate and results-driven leader with a love for ramen and Japanese cuisine, we’d love to have you on our team