Production Manager

Job Description: Production Manager, Central KitchenPosition Overview

The Production Manager oversees all production activities within the Central Kitchen (CK), ensuring the consistent delivery of high-quality products across the pastry, décor, and bread departments. This role requires a strong operational leader who combines technical expertise with people management skills to drive efficiency, maintain standards, and support business growth.

Reporting directly to the CEO, the Production Manager works closely with the R&D Pastry Lead, CK Operations Team, and Sales Team to coordinate new product launches, manage daily production output, uphold hygiene and licensing standards, and ensure that all production-related KPIs are achieved.

Key Responsibilities1. Product Development & Implementation

• Collaborate with the CEO and R&D Pastry Development Lead to oversee the introduction of new products from concept to production.
• Ensure all SOPs, recipe documentation, and workflow adjustments are accurately implemented and communicated to the team.
• Review production capacities and adjust schedules, storage, or resourcing as needed to accommodate new products or campaigns.
• Support training sessions for new launches to ensure smooth integration into daily production.

2. Team Leadership & Development

• Lead and manage the Pastry Production, Pastry Décor, and Bread Teams, ensuring clear communication and accountability across all sections.
• Provide training and coaching to all production staff to maintain consistency and quality standards.
• Identify skills gaps and develop on-the-job learning and mentorship opportunities for junior staff to support long-term retention and growth.
• Support HR in recruitment, onboarding, and appraisal processes for production team members.
• Manage day-to-day HR administration (attendance, timesheets, leave approvals) for production staff in accordance with company policy.

3. Production Planning & Operations

• Work closely with section heads to plan production efficiently, ensuring that daily, weekly, and seasonal requirements are met, working alongside the team in production line from time to time.
• Monitor daily orders (both for internal store supply and our consumer packaged goods range, PV Foods) to ensure all items are completed to quality and packaging standards within deadlines.
• Oversee resource allocation (equipment, staff, materials) to balance workload and reduce bottlenecks.
• Ensure production team members adhere to workflow schedules and maintain accuracy across all product categories.

4. Quality Control, Hygiene & Compliance

• Implement and maintain quality control systems and hygiene standards in compliance with SFA regulations and company policies.
• Ensure production processes and outputs meet established product specifications.
• Work with section heads to investigate and resolve any QC issues swiftly, preventing recurrence.
• Oversee license and audit requirements for the CK in collaboration with the CK Operations Team.
• Maintain updated documentation for hygiene audits, temperature logs, and equipment maintenance records.

5. Financial Management & Cost Control

• Achieve production-related financial KPIs, including COGS, manpower efficiency, and wastage reduction.
• Implement measures to minimise overproduction and overtime costs.
• Analyse material usage, yield, and inventory levels to identify inefficiencies and cost-saving opportunities.
• Work with the procurement team to optimise raw material ordering based on production forecasts.

6. Cross-Departmental Collaboration

• Partner with the CK Operations Team to ensure customer and store orders are fulfilled accurately and on schedule.
• Work with the Sales Team to support B2B inquiries, optimise production scheduling for large orders, and identify capacity to accommodate additional sales opportunities.
• Communicate clearly with internal stakeholders to maintain transparency on production constraints, capacity, and output status.

7. Reporting & Continuous Improvement

• Generate and analyse weekly and monthly production reports to track productivity, wastage, and efficiency.
• Proactively recommend and implement process improvements, including new tools, equipment, or workflow designs.
• Lead troubleshooting efforts to address recurring operational pain points, promoting data-backed solutions for long-term improvement.

Qualifications & Skills

• Diploma or Degree in Culinary Arts, Food Technology, Operations Management, or Business Administration (or equivalent).
• Minimum 5–8 years of experience in pastry, bakery, or food production management, preferably in a central kitchen setting.
• Proven experience managing multi-section production teams.
• Strong technical knowledge of baking, pastry, or bread production.
• Demonstrated skills in production planning, cost control, and staff training.
• Knowledge of hygiene standards and food safety certifications (e.g. WSQ, HACCP).
• Proficient in Google Suite (Docs, Sheets, Slides) or equivalent tools for documentation and reporting.
• Hands-on, detail-oriented, and comfortable in a fast-paced environment.

Performance KPIs

• Production output accuracy vs. forecast
• Achievement of cost and wastage reduction targets
• Product quality consistency (QC pass rate)
• Team productivity and retention rate
• Audit and hygiene compliance scores

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