CPU Manager (Central Production Unit) — Multi Outlet Supply

Joud Coffee is a fast-growing homegrown specialty café brand in UAE with 18 outlets. Our Central Production Unit (CPU) produces finished and semi-finished components (sauces, bases, prepped ingredients, dessert components, etc.) to enable consistent quality and speed in our cafés.We are building a CPU that runs with manufacturer-level discipline: standardized recipes, documented production, controlled release, and reliable cold-chain dispatch.The Role (clear mission)We are hiring a CPU Manager to run day-to-day CPU operations and ensure outlets receive CPU products that are:consistent and in-specproperly labeled with batch/expirypacked and dispatched within cold-chain requirementsdelivered on time and in fullThis is an operational leadership role. You will spend most of your time on the floor, leading production, packing, and dispatch with tight routines and strong accountability.Important ClarificationThis role is about execution and system discipline, not menu creativity.Culinary standards (recipes/specs/plating intent) will be set in partnership with Culinary Leadership; your job is to produce to spec and release only conforming product.ScopeCPU supplies 18 outletsTeam includes CPU production staff + packing + dispatch supportYou will work closely with:Outlet sous chefs (receiving + feedback)Culinary leadership / Executive Chef (standards + improvements)Operations / logistics (dispatch scheduling)(Phase 2/3) Finance / cost control (inventory & revenue-center controls)Key Responsibilities1) Production Planning & Fulfilment (OTIF discipline)Convert outlet demand into a weekly production plan and daily execution schedule.Build and maintain pars for key SKUs (minimum stock levels).Ensure production is ready ahead of dispatch cut-off times.Deliver On-Time, In-Full (OTIF) to outlets with minimal substitutions and misses.✅ Weekly production plan + daily production schedule + dispatch timetable2) Quality Release System (nothing ships without release)You will enforce a simple, strict release gate for every batch:Master recipe cards (weights, steps, checkpoints)Batch Production Records (BPR) (actual weights, times, temps, yield)Product spec + release sheet (pass/fail standards)Hold / Release / Reject log (signed)You will also maintain:Retention samples per batch (for fast troubleshooting)A feedback loop by batch code when outlets report issuesNon-negotiable rule: If a batch is not in spec → it is HOLD (not shipped).3) Food Safety, Hygiene, Cooling & Cold ChainEnforce HACCP discipline and hygiene routines (pre-op checks, cleaning schedules, sanitation).Ensure correct handling of cooked products:controlled cooking checkpointscontrolled cooling procedure and logscorrect chilled storageEnsure cold-chain compliance at packing and dispatch.✅ Pre-op checklist + cleaning schedule + cooling log + dispatch temperature log4) Packing, Labeling & Dispatch AccuracyStandardize packing process: correct tub/bag, correct fill weights, correct sealing.Ensure label accuracy is perfect (product name, batch, production date, expiry).Dispatch only released stock; protect product integrity in transport.✅ Packing standard sheet + label verification routine + dispatch checklist5) Team Leadership (build discipline in a mixed-skill team)Train the team to follow standards using:photos, checklists, simple pass/fail rulesRun daily routines:pre-shift briefing (plan + priorities)mid-shift checks (QC + timing)end-of-day handover (what’s ready, what’s missing, what’s on hold)Hold people accountable: repeat errors must stop.6) Continuous Improvement (reduce defects and stabilize output)Track top defects (taste drift, thickness drift, labeling errors, temperature non-compliance).Implement corrective actions with owners and deadlines.Reduce waste and rejects through better batching, training, and controls.Requirements (must have)Experience running a CPU / central kitchen / commissary / high-volume prep facility.Strong operational control: planning, batching, packing, dispatch.Strong hygiene and food safety discipline (HACCP experience).Proven ability to lead a team and enforce standards (not just “manage”).Comfortable with basic reporting (Excel/Sheets). ERP experience is a plus.Strong English communication (Arabic is a plus).Preferred (nice to have)Experience supplying multiple outlets (multi-unit support)Experience building documentation systems (recipe cards, BPRs, release logs)Experience improving weak teams using “photo + checklist” training methods#J-18808-Ljbffr