I. General information

Position: Central Kitchen Manager

Salary: 14-16 million VND (negotiable)

Location: Thanh Tri – Hanoi

Working hours: 6:30-15:30, Monday – Saturday

Number of meals served per day: an estimated 1,100 meals (2–3 meal shifts)

Reports to: Operations Manager

Manages: head chefs, cooking assistants, kitchen assistants, transport staff

II. Job objective

Organise and run all central kitchen operations in strict accordance with food safety and hygiene standards, ensuring operational efficiency, optimising cost, quality, personnel and service time, and meeting delivery schedules on time and to the norms required by customers.

III. Main duties

1. Central kitchen operations

Draw up production plans according to daily orders/customers.
Supervise the preparation, processing, portioning, packaging and delivery processes.
Ensure meals match the menu, quantity, quality and delivery time.

2. Personnel management

Coordinate and assign work shifts and arrange teams appropriately according to ability.
Control working hours, overtime, productivity and labour discipline.
Train, instruct and check compliance with work procedures.

3. Quality assurance & food safety and hygiene

Check the quality of incoming raw materials together with the warehouse/purchasing department.
Control the cooking, portioning and packaging processes to ensure they follow procedure.
Take part in cooking when staff are short or the number of meals increases.
Supervise sample retention, food inspection, hygiene and disinfection logs and work uniforms.
Ensure no food poisoning, foreign objects or errors affecting customers occur.

4. Cost and norm management

Control raw materials according to the norm per meal.
Coordinate with the nutritionist to test yield ratios and improve cooking processes.
Reduce waste and loss of food, consumables, tools, utensils and kitchen equipment

5. Delivery coordination

Work with the operations team & the transport team to ensure delivery on the correct route, in the right quantity, on time and to the right standards of temperature, appearance and safety.

6. Job requirements

Male/Female, aged 30 – 45. Preference for candidates with >= 2 years of experience running an industrial catering or factory kitchen, a restaurant, etc.
Knowledge of food safety and hygiene, raw material norms and meal portioning.
Basic computer skills (Excel, entering operational reports).
Good organisational, time management and problem-solving skills.
Preference for candidates who have run a central kitchen with a capacity of > 500 meals/day.

7. Benefits

Full social insurance in accordance with regulations.
A professional working environment with regular training.

8. Application information:

Call/Zalo: 0919.628.598 – 0964.903.499 (Recruitment Dept.)
Email for CVs: tuyendung@stavi.com.vn

STAVI is recruiting a Central Kitchen Manager