Central Kitchen Manager (Bakery)

About the role

We are an established F&B group building a new bakery central kitchen to supply our growing network of outlets. Starting from an empty facility, you will help turn the site into a safe, organised and reliable production operation, with support from our Singapore team during setup.

You will lead a planned team of approximately 50–70 employees once operations scale up. We are looking for someone who can build practical systems, lead people on the production floor and keep products moving to outlets on time.

What you will own

• Plan the production layout, equipment, storage and workflow.
• Develop practical procedures for receiving, production, packing, cleaning, stock control and dispatch.
• Plan manpower and shifts; take part in hiring, onboarding and training.
• Set clear standards for productivity, quality and safe working practices.
• Turn outlet orders and forecasts into daily and weekly schedules. Manage capacity, output and product consistency as demand grows.
• Work with bakery head to scale recipes and maintain consistent product quality.
• Work with Procurement on ingredient availability.
• Monitor inventory, yields, wastage, labour use and production costs, and act on variances.
• Plan packing and dispatch with the logistics and outlet teams to ensure accurate, on-time deliveries. Resolve shortages, returns and quality concerns.
• Establish food hygiene, allergen, temperature and traceability controls, along with workplace safety measures for bakery equipment and production activities.
• Prepare the facility for the food safety programme according to the direction of the company, such as MeSTI, GMP or HACCP.
• Work with the appointed Halal team on production controls and Halal certification preparation.
• Coordinate with internal teams, government authorities and local councils on applicable requirements, site visits and inspection findings.

What you bring

• At least 8 years’ experience in bakery, pastry or food production, including 3 years leading a central kitchen or production team.
• Experience launching a facility, expanding production capacity, or managing a bakery central kitchen or multi-outlet supply operation.
• Strong production planning, manpower management, inventory and delivery coordination skills.
• Practical experience implementing documented food safety-based controls. Experience with MeSTI, HACCP, GMP, ISO 22000 or Malaysian Halal certification is an advantage.
• Working knowledge of Malaysian food hygiene, premises and occupational safety requirements, with confidence communicating during local authority inspections (eg: JAKIM, DOSH, JTK or BOMBA).
• Experience managing foreign worker and related Immigration requirements and inspection is an advantage.
• Proficient in spoken and written Bahasa Malaysia, for dealing with local authorities and local employees.
• Comfortable managing production costs — labour, yields and wastage — against budget, ideally with ERP or similar system experience.
• Willingness to work on site during setup and accommodate early shifts, weekends or public holidays according to the production schedule.
• Experience in a structured bakery chain, managing growth across multiple outlets, or working with imported ingredients and equipment is an advantage.
• Willing to be based at Impian Alam, Shah Alam.

Benefits

Medical and insurance coverage, plus applicable statutory contributions and leave. Further employment terms will be discussed during selection.