Senior Manager - Executive Sous Chef (Central Kitchen)

To lead and manage Central Kitchen operations, ensuring consistent food quality, efficient production, and full compliance with food safety standards across all outlets and employee dining. The role is responsible for driving cost control, standardizing processes, and developing culinary teams to deliver high-quality, efficient, and sustainable F&B operations.

Key Functional Tasks

• Support the director in recipe development and oversee both mass and limited-scale production to meet the needs of all F&B outlets and employee dining.

• Contribute to defining “make vs. buy” strategies for ingredients, sub-recipes, and finished products across all units.

• Establish and standardize cooking methods, production processes, and par levels to ensure consistency and efficiency in the Central Kitchen.

• Coordinate with Procurement to develop ordering schedules that prevent shortages while minimizing waste.

• Ensure full compliance with HACCP standards, particularly in the handling and transfer of prepared food to front-of-house operations.

• Collaborate with director across both parks to continuously innovate and enhance the F&B offering.

• Support the ongoing improvement of employee dining services, ensuring quality, variety, and operational efficiency.

• Monitor and address cost drivers (food, labor, and operational costs) and proactively implement corrective actions when needed.

• Continuously benchmark industry trends and best practices locally and globally to maintain competitive standards.

• Oversee end-to-end food production cycles in the Central Kitchen, ensuring consistency in taste, presentation, and quality across all outlets and employee dining.

Key Managerial Tasks

• Lead, coach, and mentor culinary teams across units, identifying high-potential talent for development and progression into Central Kitchen roles.
• Develop and maintain succession plans to ensure continuity, manage turnover, and support internal career growth—particularly focusing on local and regional talent development.
• Foster a culture of continuous learning, accountability, and high performance within the culinary teams.
• Ensure all team members adhere to company policies, standards of conduct, and performance expectations.
• Act as the second-in-command, stepping in to lead operations in the absence of the director.
• Promote a leadership mindset of “inspect what you expect” and “lead by example” to drive operational discipline and team engagement.
• Ensure effective workforce planning and scheduling, aligning manpower with production demands and budget constraints.
• Act as the delegate for the director, ensuring uninterrupted leadership and decision-making in their absence.

Knowledge & Experience:

Minimum 5–8 years of progressive experience in culinary operations, with a strong focus on high-volume production and Central Kitchen environments.

Education & Certifications:

Bachelor’s Degree in Culinary Arts, Hospitality Management, or a related field.