Central Kitchen Manager

Production & Quality Control: Audit production and wastage: systematically monitor daily production output and record all food waste; implement corrective actions to minimize waste. Ensure recipe adherence: verify that all recipes are followed precisely as documented; maintain recipe accuracy and update documentation when required. Track food production and wastage: continuously log and analyze production volumes versus waste data to optimize yields and reduce costs. Food safety knowledge: enforce HACCP principles and all local food safety regulations throughout receiving, production, storage, and delivery. Inventory & Stock Management: Manage stock organization: oversee rotation and organization of all inventory areas (walk-in fridge, freezer, dry storage, raw materials, finished goods) using FIFO (First In, First Out) principles. Manage product expiry dates: conduct regular expiry date checks and ensure timely usage or proper disposal of items nearing expiration. Manage product receipts from suppliers: supervise inbound deliveries, verifying quantities, quality, temperature, and documentation against purchase orders. Manage product delivery to restaurants: plan and coordinate daily outbound shipments to restaurant locations, ensuring accuracy, timeliness, and proper transport conditions. Monthly inventory count confirmation: lead and validate physical month-end inventory counts. Inventory management experience: maintain optimal stock levels (safety stock and reorder points) to prevent shortages or overstocking. Cost & Operational Efficiency: Cost tracking: analyze and justify variances. Hygiene and organization management: enforce daily cleaning schedules, organize workstation layouts, and ensure the central kitchen meets all sanitary and safety standards. Team & Communication: Receive and communicate restaurant requisitions: collect daily requisitions from restaurants and clearly communicate updates or shortages to the kitchen team. Serve as the primary liaison between central kitchen staff, restaurant management, and suppliers, ensuring clear and timely information flow regarding order changes, delays, or quality issues. Requirements Educational background in Hospitality Management, Culinary Arts, or a related field is required. Minimum 7–10 years of experience in Food & Beverage operations, central kitchen management, production, inventory control, or a similar role. Hands-on experience with Omega Software (POS, Back Office, Inventory modules). Strong knowledge of stocking, food production processes, storage management, and FIFO systems. Fluency in French, both written and spoken, is mandatory for daily operations and supplier communication. Advanced proficiency in Microsoft Excel. Strong experience in inventory control, food production tracking, waste management, and cost control. Good understanding of HACCP and food safety standards is essential. Strong organizational and analytical skills with strong attention to detail. Excellent communication and coordination skills across teams, suppliers, and outlets.