Experience in central kitchen for fine dining restaurant
Central Kitchen Production Manager tasks and responsibilities
Visa type-18 Ahli
Immediate joining
Location Aswaq Al Qurain
1. Production Planning and Execution
• Daily Production Scheduling: Plan daily, weekly, and monthly production schedules based on branch orders, demand forecasts, and inventory levels.
• Order Fulfillment: Ensure all branches and delivery channels (e.g., Talabat orders) receive accurate and timely supply.
• Menu Preparation Oversight: Ensure recipes and production processes align with standards for consistency.
• Monitoring Timelines: Track and optimize production flow to meet deadlines without compromising quality.
2. Inventory and Supply Chain Management
• Raw Material Planning: Monitor ingredient usage and ensure optimal stock levels to avoid shortages or overstock.
• Vendor Coordination: Communicate with suppliers for timely delivery of quality ingredients.
• Stock Control: Perform daily or weekly checks to prevent wastage, spoilage, and theft.
• Material Cost Management: Ensure cost-effective purchasing without sacrificing quality.
• Inventory Tracking: Use systems like Foodics or other inventory management tools to keep real-time inventory records.
3. Quality Control
• Food Quality Assurance: Oversee food preparation processes to maintain flavor, consistency, and hygiene.
• Recipe Standardization: Enforce strict adherence to recipes and portion control.
• Product Inspection: Regularly check finished products before they are distributed to branches.
• Compliance with Food Safety Standards: Implement and monitor adherence to safety guidelines (HACCP, ISO, or local regulations).
4. Staff Management
• Workforce Scheduling: Plan work shifts for production team members to meet demand.
• Training and Supervision: Train staff on kitchen processes, food safety, and equipment handling.
• Performance Monitoring: Monitor staff performance and ensure efficiency.
• Team Motivation: Maintain a productive and motivated workforce through feedback and incentives.
5. Equipment and Facility Management
• Equipment Maintenance: Ensure all kitchen equipment is in good working condition through regular checks and preventive maintenance.
• Facility Cleanliness: Oversee the cleanliness and organization of the kitchen to meet hygiene standards.
• Compliance Audits: Conduct regular audits to ensure the facility meets food safety and operational standards.
6. Cost and Budget Management
• Production Costs: Monitor raw material usage, minimize wastage, and control production costs.
• Budget Oversight: Manage budgets for production, staffing, and maintenance.
• Cost Optimization: Identify areas for savings while maintaining quality.
7. Reporting and Analysis
• Daily Reports: Generate reports on production output, material usage, and staff performance.
• Performance Analysis: Analyze production efficiency, quality metrics, and cost trends.
• Forecasting: Collaborate with management to forecast demand and plan production accordingly.
• Incident Reporting: Document and report any production-related incidents or challenges.
8. Collaboration and Communication
• Branch Coordination: Communicate with branch managers to align supply with demand.
• Cross-Functional Teams: Work closely with procurement, operations, and quality assurance teams.
• Feedback Management: Address and resolve complaints or concerns from branches regarding product quality or delivery delays.
9. Continuous Improvement
• Process Optimization: Identify and implement improvements in production processes to boost efficiency.
• Technology Adoption: Leverage software like Foodics, MarketMan, or Supy for tracking and improving workflows.
• Sustainability Initiatives: Introduce processes to reduce food wastage, improve energy efficiency, and minimize environmental impact.
Daily Tasks Example
1. Review production schedules and set team tasks.
2. Check stock and coordinate with suppliers if needed.
3. Supervise food preparation processes and quality.
4. Ensure hygiene and safety standards are followed.
5. Generate daily production and waste reports.
6. Address any challenges or delays with staff.
By effectively managing these tasks, the Central Kitchen Production Manager ensures smooth operations, consistent product quality, and optimized costs for the business.
Send me your cv on no.60972794