Reports to
Operator / General Operations Manager.
Position Manual
Central Kitchen Manager
The production and food-consistency leader of Kaco. This role owns prep, production, packaging, dispatch readiness, food safety, and quality before product reaches branches.
Same level as
Back Office Manager. Central Kitchen is a separate department, not under Back Office.
01
Purpose
Protect food consistency before it reaches the branch. The Central Kitchen Manager makes sure prep, production, packaging, labeling, storage, dispatch, hygiene, and waste control are executed exactly to Kaco standards.
02
Mission
Produce and dispatch Kaco food components exactly to standard, on time, with controlled waste, clean execution, and consistent quality every day.
03
Responsibilities
Production ownership
- Prep team and production team control.
- Batch quality and recipe execution.
- Packaging, labeling, expiry, and storage.
- Dispatch readiness and branch supply accuracy.
Standards ownership
- Food safety and hygiene.
- Waste control.
- Equipment cleanliness.
- Production variance reporting.
- Branch complaint investigation for CK products.
04
Daily Duties
- Review production plan and branch needs.
- Check raw material availability and expiry.
- Assign prep, production, packaging, and dispatch responsibilities.
- Inspect batches before packaging.
- Verify labels, dates, quantities, dispatch list, and waste records.
- Send daily CK report to Operator.
05
Weekly Duties
- Production variance review.
- Batch quality audit.
- Equipment condition check.
- Staff training follow-up.
- Waste trend review.
- Dispatch accuracy review.
06
Monthly Duties
- Equipment audit.
- Staff evaluation input.
- Recipe execution audit.
- Storage and hygiene audit.
- Waste summary.
- Production planning improvement report.
07
Decision Rights
Can decide alone
- Team station assignment.
- Batch rejection.
- Rework within SOP.
- Cleaning priority.
- Dispatch readiness confirmation.
Must consult Operator
- Production workflow change.
- Staffing shortage.
- High waste.
- Equipment issue.
- Temporary production adjustment.
Must escalate Owner
- Recipe change request.
- Major equipment purchase.
- Food safety incident.
- Repeated quality failure.
08
Escalation Matrix
Prep / Production / Packaging / Dispatch Team -> Central Kitchen Manager -> Operator / General Operations Manager -> Owner / CEO. Branch complaints related to CK products go to the Operator with CK investigation notes.
09
KPIs
Quality KPIs
- Batch accuracy.
- Food safety audit score.
- Labeling accuracy.
- Branch complaint count.
Production KPIs
- Prep completion time.
- Dispatch accuracy.
- Waste percentage.
- Production variance.
10
Authority Limits
Can stop unsafe product, reject poor batches, correct packaging, and change station assignments. Cannot change recipes, suppliers, portion standards, production budget, or branch menu execution without approval.
11
Communication Rules
- Daily production and dispatch report to Operator.
- Immediate alert for food safety issue, late dispatch, shortage, equipment failure, or serious quality concern.
- Weekly CK report with waste, variance, training, and production notes.
12
SOP References
Prep SOP, production SOP, packaging SOP, dispatch SOP, labeling SOP, expiry SOP, food safety SOP, cleaning SOP, equipment SOP, and waste SOP.
13
Training Path
- Week 1: recipes, prep standards, hygiene rules.
- Week 2: production, packaging, labeling, storage.
- Week 3: dispatch, waste control, branch complaint investigation.
- Week 4: certification on CK audit and reporting.
14
Success Definition
The Central Kitchen Manager succeeds when branches receive the correct product, at the correct quality, at the correct time, with clean records, low waste, and no preventable food safety risks.