Central Kitchen Production Manager

The Central Kitchen Production Manager is responsible for the overall management and efficiency of the central kitchen production line. This role requires a strong understanding of food production processes, demand forecasting, cost control, and compliance with food safety regulations. The ideal candidate will be a highly motivated and experienced leader with a proven track record of success in a fast-paced, high-volume food production environment.

Key Responsibilities:
Production Management:

• Oversee all aspects of the production line, ensuring smooth operation and adherence to production schedules.
• Manage production staff, including scheduling, training, and performance evaluations.
• Implement and maintain efficient production processes, minimizing waste and maximizing output.
• Monitor and control production costs, ensuring profitability and adherence to budget guidelines.
• Develop and implement quality control procedures to ensure consistent product quality and safety.
• Troubleshoot production issues and implement corrective actions to maintain efficiency and minimize downtime.

Demand Planning and Forecasting:

• Analyze historical sales data and market trends to forecast future demand.
• Develop and implement production plans to meet forecasted demand, ensuring adequate inventory levels.
• Collaborate with sales and marketing teams to understand customer needs and adjust production plans accordingly.
• Monitor inventory levels and implement strategies to optimize stock management and minimize waste.

Profitability and Cost Control:

• Analyze production costs and identify areas for improvement and cost savings.
• Develop and implement strategies to optimize production efficiency and reduce waste.
• Monitor and control labor costs, ensuring efficient staffing levels and maximizing productivity.
• Track and analyze profit and loss statements, identifying trends and areas for improvement.

Compliance and Regulation:

• Ensure strict adherence to all food safety regulations and industry standards.
• Maintain accurate records and documentation related to production processes and food safety.
• Implement and maintain a comprehensive food safety program, including HACCP (Hazard Analysis and Critical Control Points) procedures.
• Conduct regular audits and inspections to ensure compliance with regulations.

Manpower Management:

• Recruit, hire, and train production staff, ensuring adequate skill levels and team competency.
• Develop and implement performance management systems to monitor and improve staff productivity.
• Foster a positive and collaborative work environment, promoting teamwork and efficiency.
• Manage employee relations, addressing concerns and resolving conflicts promptly.

Research and Development (R&D):

• Collaborate with the R&D team to develop new products and recipes.
• Conduct trials and testing of new products and processes to ensure quality and feasibility.
• Implement new products and processes into the production line, ensuring smooth transition and training of staff.

Qualifications:

• Bachelor's degree in Food Science, Culinary Arts, Hospitality Management, or a related field.
• Minimum of 8 years of experience in a central kitchen or food production management role.
• Proven track record of success in managing production lines and achieving production targets.
• Strong understanding of food safety regulations and HACCP procedures.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in Microsoft Office Suite and food production software.
• Ability to work independently and as part of a team.
• Strong problem-solving and analytical skills.
• Passion for food and a commitment to quality.

Job Type: Full-time

Pay: RM8,000.00 - RM18,041.93 per month