CPU Manager; Production Unit — Multi Outlet Supply

Overview

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 hiring a CPU Manager to run day‑to‑day CPU operations and ensure outlets receive CPU products that are:

• Consistent and in‑spec
• Properly labeled with batch/expiry
• Packed and dispatched within cold‑chain requirements
• Delivered on time and in full

This 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.

• The role focuses on execution and system discipline, not menu creativity.
• Culinary standards (recipes/specs/plating intent) will be set with Culinary Leadership; you must produce to spec and release only conforming product.

• CPU supplies 18 outlets
• Team includes CPU production staff, packing, and dispatch support
• You 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)

• 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 timetable.
• Quality Release System: enforce a 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)
• Retention samples per batch for troubleshooting.
• A feedback loop by batch code when outlets report issues.

• If a batch is not in spec → it is HOLD (not shipped).

• Enforce HACCP discipline and hygiene routines (pre‑op checks, cleaning schedules, sanitation).
• Ensure correct handling of cooked products:
  • Controlled cooking checkpoints
  • Controlled cooling procedure and logs
  • Correct chilled storage
• Ensure cold‑chain compliance at packing and dispatch.

• Pre‑op checklist, cleaning schedule, cooling log, dispatch temperature log.

• Standardize packing process: correct tub/bag, fill weights, 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 checklist.

• Team Leadership: build discipline in a mixed‑skill team.
• Train the team to follow standards using photos, checklists, simple pass/fail rules.
• Run daily routines: pre‑shift briefing, mid‑shift checks, end‑of‑day handover.
• Hold people accountable: repeat errors must stop.
• Continuous Improvement: reduce defects and stabilize output, track top defects, implement corrective actions.
• Reduce waste and rejects through better batching, training, and controls.
• 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).

• 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.