Central Kitchen Manager
4 days ago
Key Responsibilities:
1. Operations Management:
- Plan production schedules to ensure food is prepared and delivered on time.
- Manage stock levels to avoid waste and ensure availability.
- Ensure food quality and hygiene meet safety regulations.
- Continuously improve processes to enhance efficiency.
2. Team Management:
- Hire, train, and supervise kitchen staff.
- Organize staff schedules and assign tasks.
- Evaluate performance and resolve any team issues.
3. Menu Development:
- Ensure consistent food quality across locations.
4. Logistics:
- Coordinate timely delivery of food products.
- Optimize delivery routes to reduce costs.
5. Budget and Cost Control:
- Plan and manage budgets for labor, supplies, and equipment.
- Monitor expenses and find cost-saving opportunities without lowering quality.
6. Safety and Compliance:
- Ensure compliance with food safety and health regulations.
- Maintain a safe working environment for staff.
7. Maintenance:
- Oversee kitchen equipment maintenance and repairs.
- Ensure cleanliness and organization of the facility.
8. Quality Control:
- Produce quality control reports and maintain records.
9. Hands-on Management:
- Be involved in daily operations.
10. Driver's License:
- A valid Class 4/3 driver's license is required.
11. Ad hoc duties may be assigned.
Requirements:
- 5+ years in a similar role in food production.
- Strong leadership and organizational skills.
- Excellent communication skills.
- Knowledge of food safety regulations (HACCP, SFA, Halal and etc).
- Ability to work in a fast-paced environment and solve problems efficiently.
Excellent Communication Skills
Menu Development
EPOS
Quality Control
Food Safety
Cooking
Appraisals
Housekeeping
Food Quality
Operations Management
Compass
Product Management
Equipment Maintenance
Compliance
Networking
Team Management
HACCP
Product Development
Cost Control
Turnover
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