Senior Manager Central Kitchen

Mokky Food Services (M) Sdn Bhd; Shah Alam; On-site; MYR 180,000 - 260,000; Full time

Job summary

Mokky's Pizza & Coffee is seeking an experienced Senior Manager - Central Kitchen Operations to lead the Company's Central Kitchen operations and production strategy.

This role drives food production, quality assurance, cost control, manpower planning, and supply chain coordination to support growth and outlet expansion.

The successful candidate will mentor the Central Kitchen Manager and production teams to ensure safe, consistent product quality and regulatory compliance.

Qualifications

• Experience leading central kitchen/food production leadership teams.
• Proven track record in HACCP/GMP compliance.
• Strong strategic planning and budget management.
• Ability to collaborate across Purchasing, Warehouse, Logistics and Finance.

Responsibilities

• Lead strategic direction for Central Kitchen and expansion plans.
• Oversee production scheduling, quality, and cost control.
• Ensure regulatory compliance and food safety standards.
• Manage inventory, supplier performance, and procurement alignment.
• Develop annual budgets and control expenditure.

Skills

Strategic leadership

Operations management

Food safety management

Inventory management

Cost control

Supply chain coordination

People management

Budgeting

Job description

Mokky's Pizza & Coffee is seeking an experienced Senior Manager - Central Kitchen Operations to lead the Company's Central Kitchen operations and production strategy.

This key leadership role is responsible for driving food production, culinary innovation, quality assurance, operational excellence, manpower planning, inventory management, and supply chain coordination to support the Company's continued growth and expansion.

The successful candidate will provide strategic leadership to the Central Kitchen Manager and production teams, ensuring consistent product quality, food safety compliance, operational efficiency, cost optimisation, and profitability across all restaurant outlets.

Our Central Kitchen operates across three specialised production facilities in Shah Alam:

Dough Production - Jalan Astaka U8/84, Bukit Jelutong

Strategic Leadership & Business Growth

Develop and implement the overall strategic direction for the Central Kitchen to support the Company's business objectives and outlet expansion plans.

Lead continuous improvement initiatives to enhance production efficiency, food quality, operational effectiveness, and profitability.

Establish scalable production systems, workflows, and SOPs to support future business growth.

Collaborate with the CEO and Management Team in planning production capacity, manpower, equipment investment, and facility expansion.

Central Kitchen Operations Management

Provide overall leadership and oversight of all Central Kitchen operations through the production leadership team.

Ensure daily production schedules are executed accurately and efficiently to meet outlet requirements

Coordinate with Operations, Purchasing, Warehouse, Logistics, and Finance to ensure uninterrupted production activities.

Culinary Excellence & Product Development

Ensure all food products consistently meet approved recipes, specifications, presentation, and quality

Conduct regular product evaluations and sensory testing to maintain product excellence.

Introduce new production techniques and equipment to improve efficiency and product quality.

Food Safety, Quality Assurance & Regulatory Compliance

Ensure strict compliance with HACCP, GMP, Halal requirements, Ministry of Health regulations, and all Company policies.

Ensure proper implementation of hygiene, sanitation, pest control, and workplace safety standards

Lead internal food safety audits and ensure corrective actions are implemented promptly.

Production Planning & Supply Chain Coordination

Coordinate closely with Purchasing to ensure timely procurement of raw materials.

Monitor supplier performance and collaborate on continuous improvement initiatives.

Ensure effective inventory management through FIFO/FEFO principles.

Manage and optimise food cost, production cost, labour cost, and operational expenses.

Analyse production yield, wastage, and inventory variances and implement corrective measures.

Develop annual departmental budgets and monitor expenditure against approved budgets.

Governance & Risk Management

Ensure compliance with Company policies, employment regulations, food safety legislation, and statutory requirements.

Develop contingency plans for supply chain disruptions, equipment failures, and production emergencies