Job Role
Executive Chef – Central Kitchen
Job Description
Key Responsibilities:
Plan and supervise daily food production based on stock levels, outlet demand, and production schedules.
Manage large-batch food production while maintaining consistent taste, quality, portion size, and yield.
Manage production of approximately 40–45 SKUs, with around 10 SKUs produced daily.
Develop, standardize, and maintain recipes, production processes, and kitchen SOPs.
Ensure all food products meet required standards for taste, appearance, hygiene, and food safety.
Monitor raw material usage, inventory, food costs, production yield, and wastage.
Coordinate with the Operations team for timely production and dispatch to multiple outlets.
Train, manage, and supervise the Central Kitchen production team.
Plan manpower and allocate staff according to daily production requirements.
Monitor kitchen equipment, cleanliness, maintenance, and overall production efficiency.
Conduct product trials and support new product development and menu expansion.




Identify and implement improvements in recipes, processes, productivity, and cost control.
Monitor outlet feedback and take corrective actions to maintain product consistency.
Ensure smooth production operations in a fast-paced, high-volume setting.

Job Requirements
Experience: 5+ years in Central Kitchen, Commissary, or multi-outlet restaurant operations.
Robust experience in commercial and large-batch food production.
Good knowledge of recipe standardization, food costing, yield, portion control, and wastage management.
Strong leadership and team-management skills.
Valuable understanding of food safety, hygiene, and kitchen operations.
Ability to manage production in a rapid-paced, high-volume, multi-outlet setting.

Key Performance Areas
Production
Quality & Consistency
Food Cost
Yield & Wastage
Inventory
Food Safety
Team Productivity
On-Time Dispatch

Job Details
Company: SuperYum –

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