Assistant Director, Central Kitchen & Logistics

Your tasks

The Assistant Director, Central Kitchen & Logistics is responsible for all aspects of central kitchen and logistics operations. The role sets strategy and KPIs, leads a high-performance management team, and builds the operational foundation for the company's expansion plans, while ensuring food and service quality across all outlets.

Strategic planning

• Implement strategies for operational management and development to meet organisational plans and goals within budgets and timelines.
• Set KPIs and develop strategies for expansion and operational improvement.
• Drive the continuous evolution of current brands and the development of new dining concepts to keep the business relevant to the market.
• Provide timely, accurate and complete reports on operations to senior management.
• Identify and evaluate strategic opportunities for company growth and expansion, including M&A and partnerships.

Operations Leadership

• Motivate and lead a high-performance management team to achieve the sales, profitability and business objectives set by the company.
• Provide day-to-day leadership to a service organisation that reflects the company's mission and core values.
• Groom and build a team of motivated F&B professionals to support the company's aggressive expansion plan.
• Oversee and ensure the smooth running of all aspects of restaurant operations.
• Define processes and monitoring systems so that food and service meet a high quality standard.
• Own the measurement and effectiveness of all internal and external processes.
• Undertake projects assigned by management.

Central Kitchen and Logistics Oversight

• Oversee Central Kitchen production, ensuring output meets outlet demand, quality standards and cost targets.
• Oversee logistics operations, including warehousing, route planning, order fulfilment and deliveries to outlets and customers, through the Logistics Manager.
• Ensure inventory accuracy, effective stock control and minimal wastage across the Central Kitchen and warehouse.
• Ensure all functions comply with company SOPs, the food safety management system, workplace safety and all other policies and procedures.

Requirements

Experience

• 10 to 15 years of experience in the Food & Beverage (F&B) industry, with at least 5 years in a senior management role.
• Proven track record managing central kitchen operations and logistics for a multi-outlet F&B group.
• Experience supporting business expansion, such as new outlet openings, new concept launches, or M&A and partnership projects.
• Strong exposure to budgeting, P&L management and KPI setting.

Education

• Degree in Business Administration, Hospitality Management, Culinary Management, Supply Chain or a related field.
• Food safety certification (e.g. HACCP, ISO 22000) is an advantage.

Skills and competencies

• Strategic thinker who can turn business goals into clear operational plans.
• Strong leader with experience building, coaching and retaining high-performing teams.
• Deep knowledge of food safety management systems, quality control and workplace safety.
• Commercially minded, with strong analytical and reporting skills.
• Excellent communication and stakeholder management skills, from frontline staff to senior management and external partners.
• Comfortable in a fast-paced, high-growth environment and able to manage multiple priorities.