Central Kitchen Manager

• 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.
  

• 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 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.
  

• 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 710 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.