to oversee our central kitchen operations and ensure the efficient preparation, quality control, and timely delivery of all catered food items. The ideal candidate will manage production schedules, maintain food safety standards, and lead kitchen staff to meet high-volume output in a safe and compliant manner.
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Key Responsibilities:
Plan, organize, and oversee daily food production activities in the central kitchen.
Ensure all food products are prepared in accordance with standardized recipes, portioning, and presentation guidelines.
Manage a team of kitchen staff including chefs, cooks, and food handlers to meet production targets.
Monitor inventory levels, coordinate procurement of raw materials, and minimize wastage.
Implement and enforce HACCP and NEA food safety standards and cleanliness protocols.
Supervise equipment usage and maintenance; report faults or downtime promptly.
Collaborate with the Catering Manager and Logistics Team to ensure timely order fulfillment.
Analyze production data to improve efficiency and cost control.
Ensure compliance with MOM, SFA, and other regulatory requirements.
Train and motivate staff to uphold performance and safety standards.
Requirements:
Diploma or Degree in Food Science, Culinary Arts, or related field.
At least 3-5 years of relevant experience in food production or central kitchen management.
Strong knowledge of food hygiene regulations (e.g. HACCP, NEA, SFA guidelines).
Leadership skills with ability to manage a multicultural kitchen team.
Good communication, planning, and problem-solving abilities.
* Ability to work in a fast-paced, high-volume environment.
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