Production Manager - Central Kitchen

Job Title: Production Manager – Central Kitchen Role Purpose To lead and manage all aspects of central kitchen production with a strong focus on food quality, cost control, operational efficiency, and supply chain integration — ensuring seamless support to all outlets across regions.Key Responsibilities Production & Operations Oversee all food production processes: hot kitchen, cold kitchen, pastry, butchery, and prep Ensure execution of daily and weekly production plans aligned with outlet needs Maintain production SOPs with strict adherence to recipe specs, portion control, and consistency Oversee proper labelling, chilling/freezing, and dispatch preparation for multi-outlet delivery Financial & Inventory Control Monitor and control cost of goods sold (COGS) across all product categories Work closely with finance on recipe costing, batch costings, and yield tracking Ensure daily and weekly inventory accuracy via cycle counts and reconciliation Identify and minimize wastage, overproduction, and inefficiencies Validate stock levels and coordinate reordering with procurement and warehouse Analyze and improve production cost per unit, labor cost ratios, and usage reports Supply Chain & Logistics Coordination Align production with inbound raw material planning and lead times Coordinate dispatch schedules and order sequencing with the logistics team Ensure efficient packaging, storage, and cold chain compliance Reporting & Systems Generate daily, weekly, and monthly reports on production output, waste, yield, and stock Work within ERP systems or production planning software to manage workflows and inputs Lead monthly closing of production and inventory in coordination with Finance and Supply Chain Team Leadership & Quality Assurance Supervise and develop production staff, section heads, and team leaders Partner with QA/QC to ensure compliance with food safety, hygiene, and municipality regulations Ensure SOPs, personal hygiene, and facility cleanliness meet or exceed standards Lead daily briefings, quality tastings, and ongoing staff training programs Candidate Criteria Professional Experience7–10 years in a central kitchen, food production facility, or high-volume culinary operation Proven track record of managing both kitchen production and financial metrics Strong understanding of COGS management, food costing, and inventory control Previous experience handling multi-brand or multi-outlet support kitchens preferred Education & Skills Strong financial acumen; previous experience in F&B cost control is a plus HACCP certified (Level 3 minimum)Proficient in Excel, ERP/Inventory Software, and Production Planning Tools Strong leadership, communication, and analytical skills #J-18808-Ljbffr