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-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.

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 + 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)

Key Responsibilities Output you must create:

• 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 (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 issues
  
  

Non-negotiable rule:

If a batch is not in spec → it is HOLD (not shipped). Output you must create:

• Food Safety, Hygiene, Cooling & Cold Chain
• 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 Output you must create:

• Packing, Labeling & Dispatch Accuracy
• Standardize 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 checklist 6) Continuous Improvement (reduce defects and stabilize output)

Requirements (must Have) Preferred (nice to have)

• 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 (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.
• 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.
• 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