CPU Manager Job Abu Dhabi area,UAE/Dubai,Manufacturing / Production

The Role

We are hiring a CPU Manager to run day‑to‑day CPU operations and ensure outlets receive CPU products that are consistent, in‑spec, properly labeled with batch expiry, packed and dispatched within cold‑chain requirements, and 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.

Important Clarification:
This 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.

Scope

CPU supplies 18 outlets.
Team includes CPU production staff, packing, and dispatch support.
You will work closely with Outlet sous‑chefs, Culinary Leadership (including Executive Chef), Standards & Improvements, Operations, Logistics, Dispatch Scheduling, Finance, Cost Control, Inventory, and Revenue‑Center controls.

Key Responsibilities

Production Planning and Fulfilment (OTIF Discipline)

Convert outlet demand into a weekly production plan and daily execution schedule.
Build and maintain pars for key SKUs and minimum stock levels.
Ensure production is ready ahead of dispatch cut‑off times.

Output:
Weekly production plan, daily production schedule, and dispatch timetable.

Quality Release System

Enforce a strict release gate for every batch: master recipe cards, weights, steps, checkpoints.
Maintain batch production records (BPR), release sheets, hold/reject logs, and retention samples.
Non‑negotiable rule:
If a batch is not in spec, it is HOLD, not shipped.

Output:
Release sheet pass/fail standards, hold/reject log signed by staff, retention sample logs.

Food Safety, Hygiene, Cooling & Cold Chain

Enforce HACCP discipline and hygiene routines, pre‑op checks, cleaning schedules, and sanitation.
Ensure correct handling of cooked products, controlled cooking checkpoints, cooling procedures, and chilled storage.

Output:
Pre‑op checklist, cleaning schedule, cooling log, and dispatch temperature log.

Packing, Labeling & Dispatch Accuracy

Standardize packing process: correct tub, bag, fill weights, sealing, and label accuracy.
Dispatched stock must be released and protected in transport.

Output:
Packing standard sheet, label verification routine, and dispatch checklist.

Team Leadership

Build discipline in a mixed‑skill team: train standards using photos, checklists, and simple pass/fail rules.
Run daily routines, pre‑shift briefings, plan priorities, mid‑shift checks, QC timing, and end‑of‑day handover.
Hold people accountable; repeat errors must stop.

Output:
Daily routines documentation, accountability logs, and performance reports.

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

Experience running a CPU, central kitchen, commissary, or high‑volume prep facility.
Strong operational control in planning, batching, packing, and dispatch.
Strong hygiene and food safety discipline with HACCP experience.
Proven ability to lead a team and enforce standards, not just manage.
Comfortable with basic reporting and Excel sheets.
ERP experience is a plus.
Strong English communication;
Arabic is a plus.

Preferred

Experience supplying multiple outlets and multi‑unit support.
Experience building documentation systems: recipe cards, BPRs, release logs.
Experience improving weak teams using photo checklists and training methods.

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