Head of Central Kitchen (Convenience Retail Chain)

Role Overview The Head of Central Kitchen will lead end-to-end operations of the central kitchen facility, ensuring consistent, high-quality food production and efficient distribution to over 100 retail outlets. This role is responsible for scaling production, maintaining strict food safety standards, driving cost efficiencies, and supporting product innovation aligned with the brand’s growth strategy.

Key Responsibilities

1. Operations & Production Management Oversee daily central kitchen operations, including food preparation, cooking, packaging, and dispatch Ensure production meets demand forecasts across 100+ stores with minimal wastage Optimize workflows, capacity planning, and turnaround times Implement SOPs to standardize food quality and consistency
2. Supply Chain & Logistics Manage procurement planning in collaboration with supply chain teams Ensure timely distribution to all outlets, maintaining product freshness and shelf life Work closely with logistics partners on delivery schedules and routing efficiency
3. Food Safety & Compliance Ensure full compliance with local food regulations and hygiene standards (e.g. HACCP, GMP) Lead internal audits and ensure readiness for external inspections Drive a strong food safety culture across the kitchen workforce
4. Cost Control & Efficiency Manage central kitchen P&L, including food cost, labour, and overheads Identify cost-saving initiatives without compromising quality Monitor wastage, yield, and production efficiency metrics
5. Product Development & Innovation Collaborate with commercial/marketing teams to develop new ready-to-eat products Continuously improve menu offerings based on customer trends and sales data Ensure new products are scalable for mass production
6. Team Leadership Lead and develop a large operations team (production, QA, logistics coordination) Build a high-performance culture with clear KPIs and accountability Ensure proper manpower planning, training, and succession development
7. Systems & Process Improvement Drive automation and digitalisation of kitchen operations where possible Implement ERP / inventory management systems for better visibility and control Continuously improve processes to support business expansion Requirements Bachelor’s degree in Food Science, Culinary Arts, Operations Management, or related field 10–15+ years of experience in central kitchen / food manufacturing / QSR operations Proven experience managing large-scale production for multi-outlet retail (50+ outlets preferred, 100+ ideal) Strong knowledge of HACCP, GMP, and food safety regulations Demonstrated leadership experience managing large teams (50–100+ staff) Strong commercial acumen with P&L management experience Experience in convenience retail / QSR / FMCG food production is highly preferred