Job Description

Job Title:

General Manager - Central Kitchen

Department:

Operations / Food Production

Reports To:

Director of Operations / CEO / Managing Director

Job Summary:

The General Manager (GM) - Central Kitchen is responsible for overseeing the overall operations, production, and management of the central kitchen facility. This role ensures that all food products are produced efficiently, cost-effectively, and in compliance with company quality standards, food safety regulations, and operational goals. The GM will lead a diverse team, manage budgets, streamline processes, and collaborate with multiple departments to support all outlets or business units supplied by the central kitchen.

Key Responsibilities:1. Operational Management

Oversee day-to-day operations of the central kitchen, including food production, packaging, storage, and dispatch. Develop and implement efficient production schedules to meet the demands of outlets, catering, or retail operations. Monitor production flow to ensure timely delivery and adherence to quality and quantity standards. Ensure compliance with HACCP, ISO, and other food safety and hygiene standards.

2. Financial & Budget Control

Prepare and manage the central kitchen's annual budget, including cost control, inventory management, and labor productivity. Optimize procurement and production processes to reduce waste and manage food cost targets. Analyze financial data and performance metrics to make data-driven decisions.

eam Leadership & Human Resource Management

Lead, mentor, and develop kitchen and operational staff, including chefs, production supervisors, logistics teams, and support staff. Establish clear KPIs for all departments and ensure accountability through performance reviews. Foster a culture of teamwork, efficiency, and continuous improvement.

4. Quality Assurance & Food Safety

Ensure that all food products meet company quality standards and regulatory requirements. Conduct regular audits and inspections to maintain hygiene and safety compliance. Implement corrective actions and preventive measures for quality or safety non-conformities.

5. Strategic Planning & Development

Collaborate with management on menu development, product innovation, and process improvements. Identify opportunities for automation, technology upgrades, and capacity expansion. Drive initiatives to improve operational efficiency, reduce costs, and enhance profitability.

6. Logistics & Supply Chain Coordination

Coordinate with procurement for raw material sourcing and inventory planning. Manage storage and dispatch logistics to ensure timely and accurate delivery to all outlets. Maintain strong vendor relationships to ensure consistency in supply and pricing.

Qualifications & Requirements:

Bachelor's degree in Hospitality Management, Food Science, Business Administration, or related field (MBA preferred). 8-12 years of experience in large-scale food production, central kitchen, catering, or F&B manufacturing operations. Strong understanding of food safety systems (HACCP, ISO 22000, etc.). Proven leadership and team management skills. Excellent organizational, analytical, and decision-making abilities. Proficiency in MS Office, ERP systems, and production management software. Strong communication and interpersonal skills.
Job Type: Full-time

Pay: RM10,000.00 - RM12,000.00 per month

Work Location: In person