Central Kitchen Manager/Production Manager

Pop Meals is one of the fastest-growing food brand startups in Southeast Asia. Our mission is to make quality food accessible for everyone. We use data, automation and technology to redefine the traditional cost structure and to build the future of QSR. Having grown to 90 outlets within just a few years, our ambition is to expand to over 300 outlets in the next 5 years. 

Summary:
Lead and manage all Central Kitchen operations, ensuring efficient production, quality assurance, food safety compliance, and supply chain effectiveness across a growing multi-outlet F&B business. Drive menu innovation, product development, and operational excellence while supporting business expansion through scalable and standardised production processes.

Responsibilities:

• Lead and direct all Central Kitchen production activities end-to-end, ensuring output meets the demands of all outlets and beverage production.
• Own the production schedule: forecast resource requirements, plan batch production runs, and ensure all outlet inventory levels are replenished accurately and on time.
• Monitor, analyse and optimise production output levels, yields, portion sizes and packaging quality against defined targets and continuously improve operational efficiency
• Establish and continuously improve kitchen SOPs to ensure quality standards are maintained and continuously improved.
• Manage Central Kitchen equipment - maintenance schedules, servicing contracts, calibration and troubleshooting - to ensure zero unplanned downtime.
• Lead initiatives to reduce wastage, increase productivity and lower unit production costs without compromising product quality.
• Lead kitchen side R&D process including recipe development, production feasibility and scale/standardise new recipes to ensure quality is consistent
• Drive continuous improvement of existing menu items - seeking better ingredients, techniques or processes to elevate the product.
• Implement, maintain and audit a robust HACCP-based food safety management system across all Central Kitchen operations.
• Ensure full compliance with the Malaysian Food Act 1983, Food Regulations 1985, and all relevant MITI, MOH and local authority requirements.
• Conduct regular quality checks and spot audits, investigating and resolving production, quality and yield issues with timely corrective action.
• Build, lead and develop the Central Kitchen production team, including recruitment, on boarding, training, shift scheduling and performance management.
• Oversee inventory management for all raw materials and packaging, minimising wastage while maintaining appropriate buffer stock levels.
• Coordinate cold-chain logistics and distribution from the Central Kitchen to all outlets in compliance with food safety standards
• Comply with all applicable health, halal and food safety regulations

Qualifications & Experience

• Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hotel & Catering Management, or a related discipline.

• Minimum 8 years of relevant experience in food production or F&B management, including at least 5 years within a central kitchen or food manufacturing environment.

• Proven track record of managing multiple operational functions simultaneously, including production, logistics, warehouse and QA/QC.

• Hands-on experience with freshly prepared beverages, RTD, RTE and/or RTC products.

• Experience within a multi-outlet F&B or restaurant chain environment is highly desirable.

Technical / Functional Expertise

• Strong working knowledge of HACCP, GMP and food safety management systems; HACCP certification preferred.

• Proven experience in recipe development and menu standardization across food and beverage categories..

• Proficiency in both English and Bahasa Malaysia.

Soft Skills & Leadership Competencies

• Genuine passion for food and beverage innovation, with equal enthusiasm for R&D and operational excellence.

• Entrepreneurial mindset with the ability to thrive in a fast-paced and rapidly scaling environment.

• Strong attention to detail and commitment to quality, consistency and continuous improvement.

• Self-motivated and proactive, with a strong sense of ownership and accountability.

• Excellent interpersonal and communication skills, with the ability to collaborate effectively across multiple stakeholder groups.

Able to work on Mondays - Saturdays (8am – 5pm, with 1 hour break)

Benefits

• Competitive salary
• Meal allowance
• Outpatient, accident and hospitalisation benefits