CENTRAL KITCHEN MANAGER

Company: Shiok Burger
Employment Type: Full-time
Working Hours: Rotating shifts including night shifts, weekends & public holidays (required)

Role Summary

Lead Shiok Burger’s central kitchen operations and end-to-end supply chain, covering production planning, batch production, inventory control, food safety, and outlet fulfilment. Ensure consistent product quality, cold-chain compliance, and on-time delivery to support business growth and multi-outlet operations.

Key Responsibilities

• Convert outlet sales forecasts into daily and weekly production plans, balancing capacity, labour, and yield.

• Oversee central kitchen operations including preparation, cooking, chilling, packing, labelling, and FEFO processes.

• Enforce HACCP standards, CCP checks, temperature monitoring, allergen control, and traceability.

• Manage inventory accuracy, reorder points, cycle counts, and supplier OTIF performance.

• Plan deliveries, optimise routes, and ensure cold-chain compliance with internal fleets or 3PL partners.

• Lead multi-shift teams, manage rostering, training, and performance across day and night operations.

• Support new SKU launches, equipment commissioning, and new store openings.

Requirements

• 10+ years’ experience leading multi-shift teams (20+ staff) in central kitchen, QSR, or FMCG production environments.

• 5+ years’ hands-on experience managing batch production, yield control, and cold-chain operations.

• Strong working knowledge of HACCP and food safety systems.

• Willing and able to work rotating shifts including nights, weekends, and public holidays.

• Proficient in MS Excel; experience with SAP / EWM or similar ERP/WMS systems preferred.

• Bilingual Communication: Professional proficiency in Mandarin and English to liaise daily with Mandarin- and English-speaking associates, suppliers, and documentation.

• People Management: Proven record hiring, training, rostering, and performance-managing supervisors and operators across day and night operations.

• Resilience & Initiative: Able to work independently and cross-functionally with strong problem-solving skills and hands-on leadership during peak periods and new store openings.

• Food manufacturing or central kitchen background is mandatory.