Manager (Central Kitchen)

Working Days: 4 days off per month

Working Hours: 11am - 11pm (10 hours per day, 2 hours break)

(Rotate Night Shift Required)

Job Description

The Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.

1. Manage central production operations
2. Manage compliance with food and beverage hygiene policies and procedures
3. Manage high volume food production operations
4. Manage non-compliant quality cases
5. Monitor production output levels, manage inventory, monitor stock levels and conduct regular stock take
6. Maintain high standard of hygiene and follow relevant safety regulations, in accordance with current regulations
7. Ensure sufficient supply of ingredients for food preparation
8. Arrange and transfer supplies and equipment between storage and work areas, in accordance with Workplace Safety

Requirements

1. Able to solve daily operational issues with efficiency
2. Able to communicate effectively to all levels and receptive to feedback
3. Numerate and with good cost budgeting skills
4. Able to work under pressure in a fast-paced, dynamic and challenging work environment
5. Able to work split shift, weekends and public holidays