The Central Kitchen Manager will be responsible for managing all aspects of the central kitchen operations, including food production, staff supervision, inventory control, and maintaining high standards of food safety and quality. This role requires a hands-on leader who can optimize production processes and ensure smooth coordination between the central kitchen and individual restaurant locations.

Key Responsibilities:
• Oversee the day-to-day operations of the central kitchen, ensuring timely and efficient production of food items.
• Manage and train kitchen staff, ensuring adherence to company standards and procedures.
• Develop and implement operational procedures to improve efficiency and reduce waste.
• Ensure compliance with health, safety, and food hygiene regulations.
• Manage inventory levels, order supplies, and maintain accurate stock records.
• Collaborate with restaurant managers to meet their specific needs and ensure consistent food quality across all locations.
• Monitor kitchen equipment, ensuring proper maintenance and addressing any issues promptly.
• Prepare and manage the central kitchen budget, including labor and material costs.

Qualifications:
• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Minimum of 5 years of experience in kitchen management, preferably in a central or large-scale kitchen environment.
• Strong leadership and team management skills.
• Comprehensive knowledge of food safety and hygiene standards (e.g., HACCP).
• Excellent organizational and time-management abilities.
• Proficiency in inventory management and cost control.
• Strong communication and interpersonal skills