Join a dynamic role focusing on the operational efficiency of a central kitchen environment. Lead a large team and drive continuous improvement while managing key performance metrics.
Responsibilities:
- Implement lean manufacturing principles (5S, Kaizen, value stream mapping) across kitchen production processes.
- Identify and eliminate operational inefficiencies to enhance throughput and output quality.
- Develop and maintain Standard Operating Procedures (SOPs) for production workflows.
- Drive continuous improvement initiatives and measure outcomes against KPIs.
- Manage the kitchen's operational P&L, focusing on food, labour, and overhead costs.
- Monitor and analyse cost drivers, implementing corrective actions to improve margins.
- Prepare and present operational and financial performance reports.
- Lead, mentor, and develop a diverse team of 30–60 kitchen staff and supervisors.
- Build a high-performance culture centred on accountability and safety.
- Manage scheduling and manpower planning for optimal coverage.
- Drive staff training programmes in alignment with SOPs and quality standards.
- Collaborate with culinary, sales, and supply chain teams to match production capacity with business demand.
- Lead capital improvement projects for kitchen efficiency enhancements.
- Provide data-driven insights to support business growth and scalability.
Requirements:
- Education requirement: 5–8 years of operations management experience, with at least 3 years in a central kitchen, large-scale food production, or food manufacturing.
- Proven track record in implementing lean manufacturing or operational transformation initiatives.
- Strong P&L literacy with experience managing cost centres and driving margin improvements.
- Experience leading and developing large, diverse teams (30+ headcount).
- Analytical and data-driven mindset; comfortable working with operational metrics.
- Excellent problem-solving skills and a proactive, results-oriented attitude.
- Strong communication and stakeholder management abilities.
- Proficiency in Microsoft Excel, Google Sheets, or similar operational management systems.
- Additional requirements (good to have): formal training or certification in Lean, Six Sigma, or related methodologies; experience in high-volume food production environments; familiarity with food safety standards (HACCP, SFA) is advantageous.
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