Central Kitchen Manager

Businesslist; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

Monroe Consulting Group in Kuala Lumpur, Malaysia, is partnering with a consumer-focused organisation to hire a Central Kitchen Manager. Lead and optimise a multi-outlet F&B central kitchen, ensuring quality, safety, and efficient supply to outlets.

Focus on SOPs, cost control, and scalable production processes. Responsibilities include production planning, R&D for menu innovation, and ensuring compliance with local food regulations and Halal standards.

Qualifications

• Diploma or degree in Food Science, Food Technology, Culinary Arts, Hotel & Catering Management, or related.
• Minimum 5 years in food production or F&B management; 3+ years in central kitchen/food manufacturing.
• Proven ability to manage production, logistics, warehouse and QA/QC.
• Hands-on experience with RTD, RTE and RTC products.
• Experience in multi-outlet F&B or restaurant chains is highly desirable.

Responsibilities

• Lead Central Kitchen production end-to-end for outlets and beverages.
• Own the production schedule: forecast resources and plan batch runs.
• Establish and refine kitchen SOPs for continuity and resilience.
• Monitor yields, portion sizes and packaging quality against targets.
• Oversee equipment maintenance and uptime to avoid downtime.
• Reduce wastage and lower unit costs while maintaining quality.
• Collaborate with brand/marketing on new product development from ideation to launch.
• Lead kitchen R&D: recipe development, ingredients, cost modelling and standardisation.
• Scale and standardise new recipes for central kitchen production.
• Drive continuous improvement of existing menu items.
• Conduct trials including shelf-life and sensory for RTD/RTE/RTC.
• Stay updated on F&B trends and bring innovation to the table.
• Implement HACCP-based safety system; conduct QA checks and audits.
• Ensure compliance with Food Act 1983, regulations and Halal requirements.
• Oversee Halal certification applications and supplier quality benchmarks.

Skills

HACCP knowledge

GMP compliance

Food safety management

Inventory management

Production planning

English proficiency

Bahasa Malaysia proficiency

Education

Diploma/Degree in Food Science or related

Culinary Arts/Hotel & Catering degree

Job description

Monroe Consulting Group , an Executive Recruitment firm, is partnering with an organisation in the Consumer industry to hire a Central Kitchen Manager . This opportunity is based in Kuala Lumpur, Malaysia .

Position Overview

Lead and manage all Central Kitchen operations, ensuring efficient production, quality assurance, food safety compliance, and supply chain effectiveness across a growing multi‑outlet F&B business. Drive menu innovation, product development, and operational excellence while supporting business expansion through scalable and standardised production processes.

Key Responsibilities

Production & Operations Management

• Lead and direct all Central Kitchen production activities end‑to‑end, ensuring output meets the demands of all outlets and beverage production.
• Own the production schedule: forecast resource requirements, plan batch production runs, and ensure all outlet inventory levels are replenished accurately and on time.
• Establish and continuously refine kitchen SOPs to embed business continuity management and drive operational resilience.
• Monitor, analyse and optimise production output levels, yields, portion sizes and packaging quality against defined targets.
• Manage Central Kitchen equipment - maintenance schedules, servicing contracts, calibration and troubleshooting - to ensure zero unplanned downtime.
• Lead initiatives to reduce wastage, increase productivity and lower unit production costs without compromising product quality.

R&D & Menu Innovation

• Collaborate closely with brand and marketing teams on new product development from ideation through to commercialisation.
• Lead the kitchen‑side R&D process: recipe development, ingredient selection, production feasibility assessment, cost modelling and menu standardisation.
• Scale and standardise new recipes for central kitchen production, ensuring that quality, flavour profile and presentation are replicable across all outlets.
• Drive continuous improvement of existing menu items - seeking better ingredients, techniques or processes to elevate the product.
• Conduct and document food and beverage trials, including shelf‑life, stability and sensory evaluation for Ready‑to‑Drink (RTD), Ready‑to‑Eat (RTE) and Ready‑to‑Cook (RTC) products.
• Stay abreast of F&B trends - locally and globally - and proactively bring innovation ideas to the table.

Quality Assurance & Food Safety

• Implement, maintain and audit a robust HACCP‑based food safety management system across all Central Kitchen operations.
• Conduct regular quality checks and spot audits, investigating and resolving production, quality and yield issues with timely corrective action.
• Ensure full compliance with the Malaysian Food Act 1983, Food Regulations 1985, and all relevant MITI, MOH and local authority requirements.
• Oversee and drive the application for Halal certification for applicable products.
• Establish quality benchmarks for raw materials and finished goods, and manage supplier quality performance in partnership with the procurement team.

Team Leadership & Development

• Build, lead and develop the Central Kitchen production team, including recruitment, on boarding, training, shift scheduling and performance management.
• Set clear KPIs for the team and foster a culture of accountability, continuous improvement and pride in craft.
• Work cross‑functionally with outlet operations, marketing and leadership teams to align kitchen output with business goals.

Supply Chain, Procurement & Logistics

• Manage raw material procurement and vendor relationships, ensuring consistent quality, competitive pricing and reliable supply.
• Oversee inventory management for all raw materials and packaging, minimising wastage while maintaining appropriate buffer stock levels.
• Coordinate cold‑chain logistics and distribution from the Central Kitchen to all outlets in compliance with food safety standards.
• Evaluate and onboard new suppliers as the menu evolves and production volumes scale.

Key Requirements

Qualifications & Experience

• Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hotel & Catering Management, or a related discipline.
• Minimum 5 years of relevant experience in food production or F&B management, including at least 3 years within a central kitchen or food manufacturing environment.
• Proven track record of managing multiple operational functions simultaneously, including production, logistics, warehouse and QA/QC.
• Hands‑on experience with freshly prepared beverages, RTD, RTE and/or RTC products.
• Experience within a multi‑outlet F&B or restaurant chain environment is highly desirable.

Technical / Functional Expertise

• Strong working knowledge of HACCP, GMP and food safety management systems; HACCP certification preferred.
• Familiarity with Malaysian food regulations, including the Food Act 1983 and Food Regulations 1985, as well as Halal compliance requirements.
• Proven experience in recipe development and menu standardisation across food and beverage categories.
• Competency in production planning, scheduling and inventory management.
• Good understanding of food costing, yield analysis and kitchen‑level P&L management.
• Proficiency in both English and Bahasa Malaysia.

Soft Skills & Leadership Competencies

• Genuine passion for food and beverage innovation, with equal enthusiasm for R&D and operational excellence.
• Entrepreneurial mindset with the ability to thrive in a fast‑paced and rapidly scaling environment.
• Strong attention to detail and commitment to quality, consistency and continuous improvement.
• Self‑motivated and proactive, with a strong sense of ownership and accountability.
• Excellent interpersonal and communication skills, with the ability to collaborate effectively across multiple stakeholder groups.
• Hands‑on leadership style and willingness to be actively involved in day‑to‑day operations.