central kitchen supervisor

1. Strategic Planning & Operations Management

2. Oversee the entire central kitchen operations, ensuring efficient production, cost control, and timely delivery to outlets.

3. Develop and implement operational strategies to meet business growth and changing market demands.

4. Forecast production requirements, align manpower and resources, and ensure operational scalability.

5. Productivity & Process Improvement

6. Analyze production workflow, capacity utilization, and resource allocation to improve efficiency.

7. Drive process improvement initiatives, automation, and technology adoption to optimize costs.

8. Develop and enforce SOPs to standardize production, reduce waste, and maintain consistency.

9. Quality, Food Safety & Compliance

10. Ensure all products meet quality, safety, and regulatory requirements (e.g., SFA, HACCP, ISO).

11. Establish and maintain stringent hygiene and sanitation standards across all operations.

12. Lead audits and ensure compliance with both internal and external food safety standards.

13. Financial & Cost Control

14. Develop and manage the central kitchen budget, including manpower, production, utilities, and maintenance.

15. Monitor food cost, wastage, and yield, implementing corrective measures to achieve financial targets.

16. Work closely with procurement to ensure cost-effective sourcing and vendor management.

17. Business Growth & Innovation

18. Explore opportunities to scale up production capacity to support new outlets, catering, or external clients.

19. Stay updated with industry best practices and introduce innovative methods to stay competitive.

Interested applicants are kindly requested to send their applications to