Assistant Manager (Central Kitchen)

Job Title: Assistant Manager (Central Kitchen)

Job Summary
The Assistant Manager (Central Kitchen) supports the day-to-day management of central kitchen operations, ensuring efficient production, food quality, food safety, and timely distribution of products. The role assists in supervising production teams, coordinating with internal departments, managing inventory, and ensuring compliance with company standards and regulatory requirements.

Key Responsibilities

• Assist in managing daily central kitchen operations to ensure production targets, quality standards, and delivery schedules are met.

• Supervise and coordinate production staff to ensure efficient workflow and optimal productivity.

• Monitor food preparation, processing, packaging, and storage activities to ensure consistency and quality.

• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations, including HACCP, GMP, and company policies.

• Plan and coordinate production schedules based on customer orders and business requirements.

• Monitor inventory levels of raw materials, packaging materials, and finished products, and coordinate replenishment as needed.

• Conduct regular inspections of equipment and production areas to ensure cleanliness and operational readiness.

• Assist in implementing quality assurance procedures and investigating production or quality issues.

• Train, coach, and evaluate production staff on operational procedures, food safety, and performance standards.

• Coordinate with procurement, logistics, warehouse, and quality assurance teams to support smooth operations.

• Prepare production reports, inventory records, and operational performance summaries.

• Support continuous improvement initiatives to enhance productivity, reduce waste, and improve operational efficiency.

• Assist the Central Kitchen Manager in budgeting, manpower planning, and other administrative duties.

• Handle customer or internal operational issues promptly and implement corrective actions where necessary.

Requirements

• Diploma or Bachelor's degree in Food Science, Food Technology, Hospitality, Business Administration, or a related field. Relevant work experience may be considered in lieu of formal qualifications.

• Minimum 3–5 years of experience in food manufacturing, central kitchen, food production, or related operations, with supervisory experience preferred.

• Knowledge of food safety standards, including HACCP, GMP, and workplace safety requirements.

• Strong leadership, organizational, and people management skills.

• Good communication and interpersonal abilities.

• Ability to work in a fast-paced production environment and manage multiple priorities.

• Proficiency in Microsoft Office and inventory or production management systems.

Preferred Qualifications

• Food Hygiene Officer or Food Safety certification.

• Experience in central kitchen or large-scale food production operations.

• Familiarity with production planning, inventory management, and continuous improvement methodologies.

Key Competencies

• Leadership and team supervision

• Production planning and coordination

• Food safety and quality management

• Inventory and resource management

• Problem-solving and decision-making

• Communication and stakeholder management

• Time management and organizational skills

• Continuous improvement mindset

• Attention to detail and operational excellence