Central Kitchen Manager — ผู้จัดการครัวกลาง

About the role

The Central Kitchen Manager oversees central kitchen operations to ensure food production meets planned schedules with consistent quality, safety, and cost control. The role includes managing warehouse and delivery operations to branches, developing systems, KPIs, and dashboards to improve efficiency, reduce waste, and support business growth.

Key responsibilities

• Oversee daily production, plan production capacity and raw material usage based on branch requirements, and propose staffing plans, shift schedules, and hiring needs to the Managing Director
• Control recipe standards, quality, hygiene, and food safety with the QA/QC team, and establish clear procedures for halting production or releasing goods that do not meet standards
• Manage raw material, packaging, and finished goods inventory to ensure accurate stock levels, proper stock rotation by product age, and reduced expiration losses
• Coordinate with the Procurement team to ensure raw materials are ready according to production plans and communicate raw material quality issues and needs
• Oversee delivery vehicles, schedules, routes, vehicle readiness, and temperature control by product type to ensure branches receive complete and on-time deliveries
• Develop and improve SOPs, KPIs, and dashboards, and conduct meetings to monitor results and resolve issues based on actual data
• Control unit costs, raw materials, labour, overtime, waste, and delivery expenses; analyse variances against budget with the finance department and understand impact on P&L
• Coordinate with contractors and specialists for repairs, facility improvements, and equipment installation; review proposals and monitor work within MD-approved budgets
• Develop team leaders and staff, and report operational results, issues, and improvement proposals to the Managing Director

About you

• Direct experience managing a central kitchen or food production, with responsibility for staffing, quality, costs, and production planning
• Minimum 5 years of related work experience and at least 3 years at manager or team leader level managing multiple teams
• Demonstrated track record of establishing systems or improving operations with measurable results
• Understanding of food hygiene and safety standards relevant to central kitchen operations
• Ability to set KPIs and use dashboards to monitor, analyse, and resolve issues
• Understanding of production costs, ability to read P&L, and ability to work with the finance department
• Ability to manage multiple team leaders and staff, and coordinate with branches, Procurement, and contractors