Head of Central Kitchen (FL)

About the Role
We are seeking an experienced Head of Central Kitchen to lead the end-to-end operations of a high-volume central kitchen environment. This is a senior leadership position for an experienced food production or catering professional with a strong track record in production planning, operational excellence, food safety, cost management and large-scale manpower leadership.

Key Responsibilities

• Lead the overall daily operations of a high-volume central kitchen and ensure timely production and fulfilment of demand.

• Plan and manage daily production schedules, manpower deployment and production capacity.

• Monitor production output, food quality and adherence to recipes, specifications and established standards.

• Establish and monitor KPIs covering productivity, quality, cost, manpower and service performance.

• Ensure compliance with SFA regulations and internal food safety requirements.

• Oversee food hygiene, sanitation, pest control, workplace safety and audit readiness.

• Lead investigations into food safety or operational incidents and implement corrective and preventive actions.

• Manage, coach and develop the central kitchen's management and production teams.

• Oversee workforce planning, recruitment, scheduling, performance management and succession planning.

• Collaborate with Culinary, R&D, QA, Procurement, Sales and Operations teams on product launches and production readiness.

• Prepare and present operational reports, cost analysis, KPI dashboards and improvement plans to senior management.

Requirements

• Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hospitality, Operations Management, Supply Chain Management or a related discipline.

• Minimum 12 years of experience in food manufacturing, central kitchen, large-scale catering or food production operations.

• At least 5 years of senior leadership/management experience overseeing high-volume food production.

• Proven experience managing large operational teams within a central kitchen, food manufacturing or large-scale catering environment.

• Strong experience in production planning and scheduling is essential.

• Experience supporting multiple outlets, institutional catering, airline catering, ready-to-eat meal production or commissary operations will be highly advantageous.

• Strong understanding of food safety, quality management and regulatory requirements.

• Demonstrated ability to manage food costs, labour costs, inventory and operational budgets.

• Able to work collaboratively with senior stakeholders across HR, Finance, Operations and other functions.

Attention to: Felicia Lim

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We regret to inform you that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Elitez Pte Ltd | EA Licence: 16C8004| Kwok Kia Wei | Registration No: R2110176