Job Description

The Food Production Manager is responsible for planning, organizing, and supervising all food production activities to ensure high standards of quality, hygiene, and efficiency. The role involves overseeing kitchen operations, managing staff performance, controlling production costs, and ensuring compliance with

SFA

,

NEA

, and workplace safety regulations. The manager plays a key role in product innovation, menu development, and maintaining consistency across all food production processes.

KEY RESPONSIBILITIES:

Plan, organize, and oversee daily food production operations in accordance with company standards. Manage kitchen staff schedules, performance, and training to ensure efficiency and quality output. Ensure all food is prepared according to standard recipes, portion control, and presentation guidelines. Implement and monitor strict hygiene, sanitation, and food safety standards as per

SFA

and

NEA

regulations. Coordinate with purchasing teams to manage inventory levels and control wastage. Oversee menu development, recipe standardization, and cost optimization. Conduct regular inspections of kitchen facilities, storage, and equipment to ensure proper maintenance. Manage food cost analysis, budgeting, and production reports for management review. Coordinate with restaurant, catering, and operations teams to ensure timely food supply and service. Handle supplier relationships and ensure timely procurement of quality ingredients and materials. Lead product innovation, testing, and continuous improvement of food quality. Ensure compliance with workplace safety (WSH) and environmental health policies.

JOB REQUIREMENTS:

Diploma or Degree

in Culinary Arts, Food & Beverage Management, Food Science, or related field. Minimum

5-8 years of experience

in food production management, central kitchen, or restaurant operations. In-depth knowledge of food preparation, storage, hygiene, and production control. Familiar with

SFA

and

NEA

guidelines on food hygiene and kitchen operations. Strong leadership, communication, and problem-solving skills. Ability to manage large teams and maintain high productivity under pressure. Proficient in

Microsoft Office

and

inventory management systems

.

WSQ Food Hygiene Certificate

is mandatory. Knowledge of

HACCP

or

ISO 22000 Food Safety Management

systems preferred. Class 3 Driving Licence (advantage).

WORKING CONDITIONS:

Full-time position (based in kitchen or central food production facility). Working hours: As per operational requirements (including weekends and public holidays). Work location: Central kitchen or restaurant premises in Singapore. * May require overtime or shift work during peak production periods.