Central Kitchen Manager

Company: Shiok Burger Employment Type: Full-time Working Hours: Rotating shifts including night shifts, weekends & public holidays (required) Role Summary Lead Shiok Burger’s central kitchen operations and end-to-end supply chain, covering production planning, batch production, inventory control, food safety, and outlet fulfilment. Ensure consistent product quality, cold-chain compliance, and on-time delivery to support business growth and multi-outlet operations. Key Responsibilities Convert outlet sales forecasts into daily and weekly production plans, balancing capacity, labour, and yield. Oversee central kitchen operations including preparation, cooking, chilling, packing, labelling, and FEFO processes. Enforce HACCP standards, CCP checks, temperature monitoring, allergen control, and traceability. Manage inventory accuracy, reorder points, cycle counts, and supplier OTIF performance. Plan deliveries, optimise routes, and ensure cold-chain compliance with internal fleets or 3PL partners. Lead multi-shift teams, manage rostering, training, and performance across day and night operations. Support new SKU launches, equipment commissioning, and new store openings. Requirements 10+ years’ experience leading multi-shift teams (20+ staff) in central kitchen, QSR, or FMCG production environments. 5+ years’ hands-on experience managing batch production, yield control, and cold-chain operations. Strong working knowledge of HACCP and food safety systems. Willing and able to work rotating shifts including nights, weekends, and public holidays. Proficient in MS Excel; experience with SAP / EWM or similar ERP/WMS systems preferred. Bilingual Communication: Professional proficiency in Mandarin and English to liaise daily with Mandarin- and English-speaking associates, suppliers, and documentation. People Management: Proven record hiring, training, rostering, and performance-managing supervisors and operators across day and night operations. Resilience & Initiative: Able to work independently and cross-functionally with strong problem-solving skills and hands-on leadership during peak periods and new store openings. Food manufacturing or central kitchen background is mandatory.