Head of Central Processing Unit
3 weeks ago
Kitchen Operation
- Oversee the whole operations and performance of the Central Kitchens
- Drive Central Kitchen revenue growth and business performance
- Review existing work processes and procedures in accordance with process improvement review
- Establish new food production standards and SOPs
- Monitor and ensure production meets schedules and maintain a high level of quality and consistency
- Ensure that all food and drink items are prepared according to SOPs to maintain consistent quality
- Control and manage food cost to ensure sustainable profit margins
- Formulate strategies for continuous improvement and leverage emerging technologies to improve productivity and innovation
- Supports and manage all food tasting activities in partnership with stakeholders/ clients
- Drive organisation's compliance with personal, food and beverage hygiene standards
- Provide high level inputs on research and development activities
- Provide recommendations to achieve productivity and company's goals
- Plan, establish and maintain an optimum lean operational structure within the Kitchen
- Develop business continuity and crisis management plans across the operation
People
- Develop strategies to enhance productivity and engage staff
- Ensure succession and manpower planning are in place according to the company objectives and policies
- Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards
- Manage a diverse environment, which involves promoting inclusiveness, building team cohesion and managing diversity challenges and opportunities that may have implications on service delivery
Customer
- Establish customer service standards for staff to drive organisation's customer experience goals
- Develop service recovery frameworks to address customer service delivery gaps
- Build strategic client relationships
- Review Central Kitchen performance and identify the needs for improvement and ensure compliance to client expectations
- Ensure high quality of foods are deliver to client's expectation and waste control measures are in place
Job Requirements:
Knowledge
- Bachelor's Degree in related field (Hospitality Management, Business Management, Culinary)
- Minimum 10 years of relevant experience managing Central Kitchen operations
- Knowledge of ISO's food safety management standards and HACCP Principles and Application guidelines
Skills and Abilities
- Demonstrate strong organizational and time management skills
- Supervisory experience, including demonstrated effective oral and written communications with all levels of staff
- Able to lead the implementation of change programmes to deliver operational benefits
- Analytical and problem-solving skills.
- Ability to work within tight timelines, be responsive to Company matters and attend to work with speed and quality
Core Skills & Knowledge
- Building strong relationships
- Agility
- Making informed decisions
- Inspiring and motivating employees
- Navigating and driving change
Managing Diversity
Quality Control
Manpower Planning
Customer Service Delivery
Business Continuity
Service Recovery
Hospitality Management
Research and Development
Productivity and Innovation
Written Communications
Food Safety Management
Revenue Growth
HACCP
Crisis Management
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