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  Oversee daily central kitchen operations, including food preparation, cooking, packaging, and dispatch
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  Ensure production meets demand forecasts across 100+ stores with minimal wastage
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  Optimize workflows, capacity planning, and turnaround times
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  Implement SOPs to standardize food quality and consistency

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  Manage procurement planning in collaboration with supply chain teams
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  Ensure timely distribution to all outlets, maintaining product freshness and shelf life
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  Work closely with logistics partners on delivery schedules and routing efficiency

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  Ensure full compliance with local food regulations and hygiene standards (e.g. HACCP, GMP)
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  Lead internal audits and ensure readiness for external inspections
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  Drive a strong food safety culture across the kitchen workforce

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  Manage central kitchen P&L, including food cost, labour, and overheads
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  Identify cost-saving initiatives without compromising quality
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  Monitor wastage, yield, and production efficiency metrics

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  Collaborate with commercial/marketing teams to develop new ready-to-eat products
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  Continuously improve menu offerings based on customer trends and sales data
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  Ensure new products are scalable for mass production

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  Lead and develop a large operations team (production, QA, logistics coordination)
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  Build a high-performance culture with clear KPIs and accountability
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  Ensure proper manpower planning, training, and succession development

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  Drive automation and digitalisation of kitchen operations where possible
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  Implement ERP / inventory management systems for better visibility and control
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  Continuously improve processes to support business expansion

Requirements

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  Bachelor’s degree in Food Science, Culinary Arts, Operations Management, or related field
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  10–15+ years of experience in central kitchen / food manufacturing / QSR operations
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  Proven experience managing large-scale production for multi-outlet retail (50+ outlets preferred, 100+ ideal)
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  Strong knowledge of HACCP, GMP, and food safety regulations
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  Demonstrated leadership experience managing large teams (50–100+ staff)
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  Strong commercial acumen with P&L management experience
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  Experience in convenience retail / QSR / FMCG food production is highly preferred