Job Description

Joud Coffee is a fast-growing homegrown specialty café brand in UAE with 18 outlets Our Central Production Unit (CPU) produces finished and semi-finished components (sauces, bases, prepped ingredients, dessert components, etc.) to enable consistent quality and speed in our cafés.

We are building a CPU that runs with manufacturer-level discipline standardized recipes, documented production, controlled release, and reliable cold-chain dispatch.

The Role (clear mission)

We are hiring a CPU Manager to run day-to-day CPU operations and ensure outlets receive CPU products that are:

• consistent and in-spec

• properly labeled with batch/expiry

• packed and dispatched within cold-chain requirements

• delivered on time and in full

This is an operational leadership role. You will spend most of your time on the floor, leading production, packing, and dispatch with tight routines and strong accountability.

Important Clarification

• This role is about execution and system discipline, not menu creativity.

• Culinary standards (recipes/specs/plating intent) will be set in partnership with Culinary Leadership; your job is to produce to spec and release only conforming product

Scope

• CPU supplies 18 outlets

• Team includes CPU production staff + packing + dispatch support

• You will work closely with:

  • Outlet sous chefs (receiving + feedback)

  • Culinary leadership / Executive Chef (standards + improvements)

  • Operations / logistics (dispatch scheduling)

  • (Phase 2/3) Finance / cost control (inventory & revenue-center controls)

Key Responsibilities
1) Production Planning & Fulfilment (OTIF discipline)

• Convert outlet demand into a weekly production plan and daily execution schedule

• Build and maintain pars for key SKUs (minimum stock levels).

• Ensure production is ready ahead of dispatch cut-off times.

• Deliver On-Time, In-Full (OTIF) to outlets with minimal substitutions and misses.

Output you must create:
✅ Weekly production plan + daily production schedule + dispatch timetable

2) Quality Release System (nothing ships without release)

You will enforce a simple, strict release gate for every batch:

• Master recipe cards (weights, steps, checkpoints)

• Batch Production Records (BPR) (actual weights, times, temps, yield)

• Product spec + release sheet (pass/fail standards)

• Hold / Release / Reject log (signed)

You will also maintain:

• Retention samples per batch (for fast troubleshooting)

• A feedback loop by batch code when outlets report issues

Non-negotiable rule:
If a batch is not in spec → it is HOLD (not shipped).

3) Food Safety, Hygiene, Cooling & Cold Chain

• Enforce HACCP discipline and hygiene routines (pre-op checks, cleaning schedules, sanitation).

• Ensure correct handling of cooked products:

  • controlled cooking checkpoints

  • controlled cooling procedure and logs

  • correct chilled storage

• Ensure cold-chain compliance at packing and dispatch.

Output you must create:
✅ Pre-op checklist + cleaning schedule + cooling log + dispatch temperature log

4) Packing, Labeling & Dispatch Accuracy

• Standardize packing process: correct tub/bag, correct fill weights, correct sealing.

• Ensure label accuracy is perfect (product name, batch, production date, expiry).

• Dispatch only released stock; protect product integrity in transport.

Output you must create:
✅ Packing standard sheet + label verification routine + dispatch checklist

5) Team Leadership (build discipline in a mixed-skill team)

• Train the team to follow standards using:

  • photos, checklists, simple pass/fail rules

• Run daily routines:

  • pre-shift briefing (plan + priorities)

  • mid-shift checks (QC + timing)

  • end-of-day handover (what’s ready, what’s missing, what’s on hold)

• Hold people accountable: repeat errors must stop.

6) Continuous Improvement (reduce defects and stabilize output)

• Track top defects (taste drift, thickness drift, labeling errors, temperature non-compliance).

• Implement corrective actions with owners and deadlines.

• Reduce waste and rejects through better batching, training, and controls.
  
  Requirements (must have)

  • Experience running a CPU / central kitchen / commissary / high-volume prep facility

  • Strong operational control: planning, batching, packing, dispatch.

  • Strong hygiene and food safety discipline (HACCP experience).

  • Proven ability to lead a team and enforce standards (not just “manage”).

  • Comfortable with basic reporting (Excel/Sheets). ERP experience is a plus.

  • Strong English communication (Arabic is a plus).

  Preferred (nice to have)

  • Experience supplying multiple outlets (multi-unit support)

  • Experience building documentation systems (recipe cards, BPRs, release logs)

  • Experience improving weak teams using “photo + checklist” training methods