Central Kitchen, Manager

Operations Management

• Manage the day-to-day operations of the Central Kitchen to ensure smooth and efficient production.
• Develop and implement production schedules to meet outlet demand while minimizing waste.
• Ensure all products are prepared according to approved recipes, specifications, and quality standards.
• Monitor production capacity and recommend improvements to support business growth.
• Ensure timely fulfilment of production orders and deliveries to all outlets.

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Food Safety & Regulatory Compliance

• Ensure full compliance with Singapore Food Agency (SFA) regulations.
• Maintain compliance with Food Safety Management System (FSMS), HACCP, ISO standards (where applicable), and internal SOPs.
• Ensure proper implementation of food hygiene, sanitation, allergen management, and traceability procedures.
• Lead internal audits and coordinate external regulatory inspections.
• Investigate food safety incidents and implement corrective and preventive actions.

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Quality Assurance

• Ensure consistency in food quality, taste, appearance, and portioning across all products.
• Monitor product shelf life and storage conditions.
• Collaborate with the QA team to maintain product quality standards.
• Review customer and outlet feedback and implement continuous improvement initiatives.

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Inventory & Cost Control

• Manage inventory levels of raw materials, packaging, and consumables.
• Monitor food costs, wastage, yield, and production efficiency.
• Conduct regular stock counts and inventory reconciliation.
• Work closely with Procurement to ensure adequate stock availability.
• Implement cost-saving initiatives without compromising quality.

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People Management

• Lead, coach, and supervise Central Kitchen Supervisors, Team Leaders, and production staff.
• Plan manpower deployment based on production requirements.
• Conduct performance reviews and identify training needs.
• Foster a positive, safe, and productive working environment.
• Ensure staff compliance with company policies and food safety practices.

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Equipment & Facility Management

• Ensure all kitchen equipment is properly maintained and serviced.
• Coordinate preventive maintenance schedules.
• Monitor utilities and operational expenses.
• Ensure cleanliness and housekeeping standards are maintained throughout the facility.

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Product Development Support

• Support the Product Development and Culinary teams during new product launches.
• Participate in production trials and process validation.
• Recommend process improvements to improve efficiency and product consistency.

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Continuous Improvement

• Identify opportunities to improve productivity, workflow, and operational efficiency.
• Develop and review Standard Operating Procedures (SOPs).
• Drive Lean Manufacturing and continuous improvement initiatives where applicable.
• Analyse operational data and prepare recommendations for management.

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Key Performance Indicators (KPIs)

• Production schedule adherence
• Product quality consistency
• Food safety and audit compliance
• Inventory accuracy
• Food cost and wastage control
• Labour productivity
• On-time delivery performance
• Equipment downtime
• Customer complaint rate
• Staff turnover and engagement

Experience

• Minimum 5 years of experience in Central Kitchen, Food Manufacturing, Catering, or F&B Production Operations in a similar capacity or a supervisory level.
• Experience managing high-volume food production is preferred.
• Experience in multi-outlet restaurant operations will be an advantage.