1. Production & Operational Leadership
* Lead end-to-end central kitchen operations including marination, roasting, portioning, packaging, and distribution of roast duck products.
* Develop and implement standardized SOPs to ensure product consistency, quality control, and yield optimization.
* Oversee daily production scheduling aligned with outlet demand forecasts and wholesale requirements.
* Monitor KPIs including production efficiency, wastage, labour productivity, and cost per unit.
* Drive continuous improvement initiatives to increase output capacity while maintaining premium quality standards.
2. Food Quality & Safety Compliance
* Ensure strict adherence to NEA/SFA food safety regulations and HACCP standards.
* Implement quality assurance protocols covering raw material sourcing, processing temperatures, roasting cycles, storage, and cold-chain logistics.
* Conduct regular internal audits and prepare the kitchen for regulatory inspections.
* Maintain traceability systems for inventory, batch production, and supplier verification.
3. Supply Chain & Procurement Management
* Oversee sourcing of raw duck, spices, sauces, and packaging materials to ensure stable supply and competitive pricing.
* Negotiate with suppliers to achieve cost efficiency without compromising quality.
* Manage inventory levels to reduce spoilage, stock-outs, and cash flow inefficiencies.
* Establish contingency sourcing strategies to mitigate supply disruptions.
4. Financial & Cost Control
* Develop and manage annual operating budgets for the central kitchen.
* Monitor food cost percentage, yield variance, and overhead allocation.
* Identify cost-saving opportunities through process optimization and vendor negotiations.
* Work closely with finance to align production planning with profitability targets.
5. Team Leadership & Workforce Development
* Lead and manage production managers, chefs, butchers, QA personnel, and logistics staff.
* Implement structured training programs to ensure skill consistency in duck preparation and roasting techniques.
* Foster a performance-driven culture with clear accountability and measurable KPIs.
* Ensure compliance with MOM labour regulations, safety standards, and workforce planning requirements.
6. Expansion & Scalability Planning
* Develop scalable production models to support new outlet openings and wholesale growth.
* Plan kitchen capacity upgrades, automation initiatives, and equipment investments.
* Support new product R&D (e.g., herbal roast duck variants, vacuum-packed retail products, festive bundles).
* Collaborate with marketing and sales teams for product launches and demand forecasting.
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