Head of Central Kitchen

9 hours ago

Subang Jaya, Selangor, Malaysia Nasaa Capital Sdn Bhd Full time 72,000 - 96,000 per year

Job Summary

The Head of Central Kitchen oversees the entire production, quality control, and operational efficiency of the

central kitchen that supports all restaurant outlets under Kaysteaklobster Sdn. Bhd. and affiliated brands within Nasaa Capital Sdn. Bhd.

This role requires strong leadership, extensive technical knowledge of culinary production (especially protein processing and butchery), and the ability to manage large-scale kitchen operations. The incumbent ensures consistent quality, cost efficiency, and timely supply of prepared and semi-prepared items to all outlets while maintaining the highest standards of hygiene and food safety.

This is a hands-on role with significant impact and autonomy.

Core Responsibilities

  1. Operational & Production Management

  2. Oversee daily operations of the central kitchen, ensuring all food production meets brand standards for quality, consistency, and portioning.

  3. Develop production schedules based on outlet forecasts and menu requirements.

  4. Optimize workflow and layout for maximum efficiency and minimal waste.

  5. Ensure all meats, sauces, and components are prepared, stored, and dispatched in accordance with food safety, Halal and HACCP standards.

  6. Inventory & Cost Control

  7. Monitor stock levels and coordinate purchasing of raw materials with Procurement.

  8. Implement strict inventory control procedures, including stock rotation (FIFO), yield management, and waste tracking.

  9. Analyze food cost reports and identify areas to improve profitability without compromising quality.

  10. Quality Assurance & Food Safety

  11. Conduct regular quality checks on raw materials and finished products.

  12. Ensure compliance with all hygiene, sanitation, and safety regulations.

  13. Lead periodic internal audits and ensure readiness for external inspections.

  14. Team Leadership & Development

  15. Lead and manage a diverse team including chefs, butchers, packers, and logistics personnel.

  16. Conduct training and skill development programs, especially in butchery, cooking standards, and SOP adherence.

  17. Foster teamwork, discipline, and accountability across all shifts.

  18. Collaboration & Reporting

  19. Work closely with the Group Executive Chef and Outlet Managers/Supervisors to align on menu needs, portioning, and supply schedules.

  20. Provide weekly and monthly performance reports on production efficiency, wastage, and manpower utilization.

  21. Support new product development and menu transitions, including testing, costing, and rollout.

Job Type: Full-time

Pay: RM6, RM8,000.00 per month

Benefits:

  • Dental insurance
  • Free parking
  • Health insurance
  • Opportunities for promotion
  • Professional development
  • Vision insurance

Work Location: In person

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