Head Of Production – Central Kitchen

Key Responsibilities1. Centralised ProductionDesign and manage central kitchen workflows Decide what production is centralised vs store-level finishing Plan batch sizing, yield control, and shelf-life Manpower planning with a scale mindset (not single-store operations) 2. Product Costing & Margin ControlCreate standardised recipes with exact gram weights Perform per-SKU costing (raw materials, labour, wastage, overheads) Set and monitor target food cost % for expansion formats (1000–1200 sq ft stores) Build a replicable costing bible for future cities and franchising Strong costing knowledge is mandatory — this role is crucial for scalable growth. 3. Quality & ConsistencyDefine clear quality benchmarks (taste, texture, portion size, finish) Implement QC checklists at central kitchen and store level Conduct periodic store audits Control supplier quality and manage substitutions 4. Training & SOPsTrain store bakers, commis, and supervisors Create simple, foolproof SOPs (easy to execute, not chef-heavy) Ensure product consistency across all outlets (present & future) Candidate ProfileExperience in central kitchen / bakery / QSR / multi-outlet food operations Strong understanding of costing, yields, and standardisation Hands-on, system-driven, and expansion-oriented mindset Prior experience supporting multi-store or franchise models is a plus Why Join UsOpportunity to build systems from the ground up Key leadership role in a growing, expansion-focused brand Direct impact on profitability and scalability