Head of Central Kitchen (Convenience Retail Chain)

• Oversee daily central kitchen operations, including food preparation, cooking, packaging, and dispatch
  
• Ensure production meets demand forecasts across 100+ stores with minimal wastage
  
• Optimize workflows, capacity planning, and turnaround times
  
• Implement SOPs to standardize food quality and consistency
  

• Manage procurement planning in collaboration with supply chain teams
  
• Ensure timely distribution to all outlets, maintaining product freshness and shelf life
  
• Work closely with logistics partners on delivery schedules and routing efficiency
  

• Ensure full compliance with local food regulations and hygiene standards (e.g. HACCP, GMP)
  
• Lead internal audits and ensure readiness for external inspections
  
• Drive a strong food safety culture across the kitchen workforce
  

• Manage central kitchen P&L, including food cost, labour, and overheads
  
• Identify cost -saving initiatives without compromising quality
  
• Monitor wastage, yield, and production efficiency metrics
  

• Collaborate with commercial/marketing teams to develop new ready -to -eat products
  
• Continuously improve menu offerings based on customer trends and sales data
  
• Ensure new products are scalable for mass production
  

• Lead and develop a large operations team (production, QA, logistics coordination)
  
• Build a high -performance culture with clear KPIs and accountability
  
• Ensure proper manpower planning, training, and succession development
  

• Drive automation and digitalisation of kitchen operations where possible
  
• Implement ERP / inventory management systems for better visibility and control
  
• Continuously improve processes to support business expansion
  

Requirements

• Bachelor’s degree in Food Science, Culinary Arts, Operations Management, or related field
  
• 10–15+ years of experience in central kitchen / food manufacturing / QSR operations
  
• Proven experience managing large -scale production for multi -outlet retail (50+ outlets preferred, 100+ ideal)
  
• Strong knowledge of HACCP, GMP, and food safety regulations
  
• Demonstrated leadership experience managing large teams (50–100+ staff)
  
• Strong commercial acumen with P&L management experience
  
• Experience in convenience retail / QSR / FMCG food production is highly preferred