OVERALL DESCRIPTION

• Manage daily operations of the Central Kitchen.
• Set targets, tasks, and timelines.
• Maintain clear communication with Management and Production team.
• Monitor production progress and correct delays.
• Manage schedules, manpower, and equipment.
• Improve productivity, reduce waste, and optimize efficiency.
• Enforce SOPs from raw material receipt to final cooking.
• Assess staff performance and recommend promotions/appraisals.
• Review manpower and resources for efficiency.

JOB REQUIREMENTS

• Diploma or higher with food manufacturing experience.
• Strong knowledge of FSSC 22000, ISO 22000, HACCP, and Halal Certification.
• Proficient in Excel and inventory systems.
• Self-driven, mature, and open-minded.
• Able to work 6 days a week and on public holidays.

Please refer the Job description for details