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