Job Description

Company: Shiok Burger


Employment Type: Full-time | Rotating shifts including night shift & weekends/PHs (required)





Role Summary


Lead central-kitchen production and end-to-end supply chain for Shiok Burger - from demand planning and batch production to store fulfilment, inventory integrity, and cold-chain standards. Ensure the right products, in spec and on time, to every outlet.





Key Responsibilities


Production Planning: Convert outlet forecasts into weekly/daily plans; balance capacity, yield, labour and line uptime. Central Kitchen Ops: Build/enforce SOPs (prep, cook, chill, pack, label, FEFO). Drive throughput and waste reduction. Quality & Food Safety: Uphold HACCP standards; manage CCP checks, temperature logs, allergen & traceability controls; maintain audit readiness. Inventory & Procurement: Own stock levels, reorder points and supplier OTIF; run cycle counts and variance root-cause. Distribution & Logistics: Schedule deliveries; optimise routes, cold-chain compliance and 3PL performance (OTIF, damages, returns). People & Roster: Lead shift teams; hire, train, coach supervisors/operators; plan manpower for peaks and openings.
Projects: Launch new SKUs, scale pilots, commission equipment and support new-store openings.



Requirements


Leadership & Operations: 10+ years leading multi-shift teams (20 staff) in central kitchen / QSR / FMCG production, with direct ownership of output, quality and safety KPIs. Hands-on Experience: 5+ years on the floor running prep/cook/pack lines, batch scheduling, yield control and cold-chain handling (blast chill, vac-pack, FEFO). Food Safety: Strong working knowledge of HACCP; able to implement CCP monitoring, traceability, allergen controls and corrective actions. Shift Commitment: Willing and able to work rotating shifts including night shift, weekends and public holidays on short notice; comfortable leading overnight production. Systems & Analytics: Proficient in MS Excel (lookups, pivots, basic formulas) and production dashboards. Experience with SAP / EWM or equivalent ERP/WMS for MRP, inventory, and GRN/issue posting. Bilingual Communication: Professional proficiency in Mandarin and English to liaise daily with Mandarin and English-speaking associates, suppliers and documentation. People Management: Proven record hiring, training, rostering and performance-managing supervisors/operators across day & night operations. Resilience & Initiative: Works independently and cross-functionally with high initiative, strong problem-solving and on-the-floor leadership during peak loads and openings. * Industry Fit: Food manufacturing/central kitchen background preferred; candidates without relevant industry exposure will not be considered.