THE ROLE

You’ll be responsible for establishing all kitchen processes, procedures, and the day-to-day execution of operations at our CPU, based at Mission Kitchen in Vauxhall. Working independently, you’ll take ownership of preparing high-quality mise en place and base products to be delivered to our sites, ensuring consistency, efficiency, and exceptional standards.
As this is a brand-new function for the business, you’ll work closely with our Culinary Development, Validation, and Studio teams, and maintain strong daily communication with our Franchisee partners to ensure alignment and smooth rollout.
The initial focus will be on supporting our ‘Ivan Ramen’ brand, playing a critical role in reducing in-service prep time on-site while maintaining premium quality. Over time, we may decide to expand and include other brands in the CPU.
You’ll be involved in every aspect of making this unit a success—from setup to ongoing operations—delivering a best-in-class central kitchen on time and to spec.

WHAT YOU’LL DO

• Establish and document SOPs for all kitchen processes, from ingredient receiving to final product dispatch
• Plan, prepare, and execute production to the highest quality standards, ensuring full recipe compliance
• Manage daily kitchen operations independently, including prep schedules, equipment use, and workflow optimisation
• Maintain strict food safety and hygiene standards, according to HACCP documentation
• Coordinate production and delivery schedules to meet the needs of all franchise sites and avoid service delays
• Conduct quality control checks on all outputs before distribution to ensure premium brand standards are met
• Collaborate with Culinary Development, Validation, and Studio teams to test, refine, and roll out recipes and processes
• Communicate regularly with franchise partners to gather feedback, adjust production volumes, and resolve operational issues quickly
• Oversee ingredient sourcing and stock control, including order placement, supplier liaison, and waste reduction
• Train and guide additional kitchen staff as the CPU operation grows, ensuring consistent skills and procedures
• Monitor and maintain kitchen equipment, coordinating maintenance or repairs to minimise downtime
• Track and report on production KPIs (yields, waste, prep time, delivery accuracy) for continuous improvement