Kitchen Manager

About the role

The Kitchen Manager will lead a central kitchen team to ensure smooth daily operations, high product quality, and compliance with food safety standards. Reporting to senior management, you will act as the primary liaison between clients, procurement, and production to drive continuous improvement.

Key responsibilities

• Supervise and manage the kitchen team to maintain productivity and operational efficiency.
• Liaise with clients to gather feedback, address concerns, and identify service improvement opportunities.
• Investigate customer complaints, quality control failures, and operational incidents, implementing corrective actions.
• Review, adjust, and optimise workflows to enhance efficiency while maintaining service standards.
• Conduct regular QC inspections to ensure compliance with food safety, hygiene, and quality requirements.
• Monitor adherence to SOPs across production and delivery operations.
• Prepare and maintain accurate documentation, including QC records, operational reports, and compliance checklists.
• Monitor inventory levels of raw materials and consumables, coordinating with procurement to avoid shortages or overstock.
• Support continuous improvement initiatives to boost product quality and customer satisfaction.
• Ensure workplace cleanliness, safety, and regulatory compliance.

Required profile

• Minimum 2–3 years of experience in a central kitchen, food manufacturing, catering, or F&B operations environment.
• Experience in quality control, food production, or operations support is an advantage.
• Hands‑on, proactive, and operationally driven attitude.
• Ability to work independently and collaboratively in a fast‑paced setting.
• Strong leadership, communication, and problem‑solving skills.

Required skills