General Manager – Central Kitchen (Ready-to-Eat Foods)

Zohorecruit; Selangor; Sur place; MYR 300 000 - 420 000; Plein temps

Résumé du poste

Zohorecruit is seeking a senior operations leader to manage a central kitchen, ensuring on‑time and in‑full delivery to retail outlets. You will develop production plans, drive efficiency, and uphold strict HACCP, Halal, and MOH Malaysia standards.

You will lead a multi‑functional team, oversee procurement and costs, and partner across merchandising to support pricing and promotions while scaling for growth.

Qualifications

• OTIF delivery performance
• Food safety audit scores and zero critical non-compliances
• Waste and yield improvement
• Labour productivity metrics
• Successful launch of new SKUs
• Staff turnover and training completion rates

Responsabilités

• Lead day-to-day central kitchen operations, ensuring OTIF production and delivery to all retail outlets.
• Develop and manage production plans aligned with store demand forecasts, promotions, and seasonal peaks.
• Drive cost optimisation initiatives without compromising food safety or quality.
• Oversee procurement of raw materials, packaging, and consumables, ensuring quality, continuity of supply, and competitive pricing.
• Build a high-performing management and operations team and set clear KPIs.
• Ensure ERP/QA systems are used effectively to improve visibility and control, and support scalable growth.

Connaissances

Leadership

Stakeholder management

Operational excellence

Data-driven decision making

HACCP knowledge

Halal compliance

Formation

Bachelor’s degree in Food Science, Food Technology, Engineering, Operations Management, or related field

Outils

ERP systems

Production planning software

Description du poste

Reporting Line

Reports to: Chief Commercial Officer / CEO

Direct Reports

• Production Manager
• Quality Assurance / Food Safety Manager
• Supply Chain / Procurement Manager
• Engineering & Maintenance Manager
• Finance / Admin Manager (dotted line)

Key Responsibilities

1. Operations & Production Management

• Lead day-to-day central kitchen operations, ensuring on-time, in-full (OTIF) production and delivery to all retail outlets.
• Develop and manage production plans aligned with store demand forecasts, promotions, and seasonal peaks.
• Ensure optimal utilisation of labour, equipment, and facilities to maximise throughput and efficiency.
• Implement standard operating procedures (SOPs) across preparation, cooking, portioning, chilling, packing, and dispatch.
• Drive continuous improvement in productivity, yield, waste reduction, and labour efficiency.

2. Food Safety, Quality & Compliance

• Ensure full compliance with MOH Malaysia, HACCP, MeSTI / GMP, Halal (JAKIM), and other applicable food safety standards.
• Establish and enforce robust food safety management systems, traceability, recall readiness, and crisis response protocols.
• Oversee internal audits, external inspections, certifications, and corrective action plans.
• Ensure consistent product quality, taste, shelf-life, and presentation across all SKUs and batches.
• Own the P&L of the central kitchen, including cost of goods, labour, utilities, wastage, and capex.
• Set and manage budgets, cost targets, and productivity benchmarks.
• Drive cost optimisation initiatives without compromising food safety or quality.
• Partner with merchandising and commercial teams to support menu pricing, margin optimisation, and promotional execution.

4. Supply Chain, Procurement & Inventory

• Oversee procurement of raw materials, packaging, and consumables, ensuring quality, continuity of supply, and competitive pricing.
• Build strong relationships with approved suppliers and co-manufacturers where applicable.
• Implement strong inventory controls for raw materials, WIP, and finished goods to minimise expiry, shrinkage, and write-offs.
• Coordinate closely with logistics and distribution teams to ensure cold-chain integrity.
• Collaborate with R&D, marketing, and merchandising teams to develop new RTE products aligned with consumer trends and brand positioning.
• Ensure new products are scalable, cost-effective, and operationally feasible for mass production.
• Support test-kitchen trials, pilot runs, and smooth transition to full production.
• Continuously review and improve existing SKUs based on sales performance, feedback, and cost structure.

6. People Leadership & Capability Building

• Build, lead, and retain a high-performing management and operations team.
• Set clear KPIs, performance standards, and accountability across departments.
• Ensure adequate training in food safety, SOPs, leadership, and technical skills.
• Foster a strong culture of discipline, safety, ownership, and continuous improvement.

7. Systems, Automation & Scalability

• Ensure the use of ERP, production planning, inventory, and QA systems implemented effectively to improve visibility and control.
• Drive automation, mechanisation, and layout optimisation to support business growth.
• Plan capacity expansion, new facilities, or line upgrades in line with store network expansion.
• Support data-driven decision-making using production, yield, waste, and quality metrics.

Requirements

• OTIF delivery performance
• Food safety audit scores and zero critical non-compliances
• Waste and yield improvement
• Labour productivity metrics
• Successful launch of new SKUs
• Staff turnover and training completion rates

Qualifications & Experience

• Bachelor’s degree in Food Science, Food Technology, Engineering, Operations Management, or related field.
• Minimum 10–15 years experience in food manufacturing or central kitchen operations, with at least 5 years in a senior leadership role.
• Strong experience in ready-to-eat / fresh food production preferred.
• Hands-on knowledge of HACCP, Halal requirements, and Malaysian food regulations.
• Proven track record managing scale, complexity, and multi-SKU operations.
• Strong operational and commercial acumen
• Structured, disciplined, and detail-oriented
• Decisive leadership with the ability to manage large teams
• Excellent stakeholder management across retail, logistics, and corporate teams
• Comfortable operating in a fast‑paced, high-volume environment
• Based at the central kitchen facility
• Requires flexibility to support early‑morning, late‑night, or peak production cycles
• Occasional travel to outlets, suppliers, or new facility sites