CENTRAL KITCHEN MANAGER

SHWE LAT YA CATERING PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

SHWE LAT YA CATERING PTE. LTD. is seeking to optimize daily food preparation, cooking, portioning, packing, and distribution.

You will develop SOPs to ensure recipe consistency and support high-volume production, while coordinating equipment maintenance and facility upkeep. The role also focuses on enforcing hygiene and safety standards in line with SFA, HACCP, and WSH, performing routine quality checks, audits, and corrective actions, and overseeing supplier sourcing, procurement, and inventory

Responsibilities

• Production & Operations Management: Oversee daily food preparation, cooking, portioning, packing, and distribution schedules. Formulate and enforce SOPs to maintain recipe consistency and high-volume output. Coordinate equipment maintenance, repairs, and facility upkeep.
• Quality Control & Food Safety: Enforce hygiene and safety standards, including SFA, HACCP, and WSH compliance. Conduct routine quality checks on ingredients, prepared dishes, and outgoing orders. Manage audits, inspections, and corrective actions.
• Inventory & Supply Chain: Manage inventory planning, stock levels, and procurement to prevent shortages or excess waste. Source and evaluate food and packaging suppliers, negotiate pricing, and manage vendor contracts. Track food cost control, portion sizing, and yield variance.

Job description

• Production & Operations Management:Oversee daily food preparation, cooking, portioning, packing, and distribution schedules.Formulate and enforce Standard Operating Procedures (SOPs) to maintain recipe consistency and high-volume output.Coordinate equipment maintenance, repairs, and facility upkeep. [1, 2, 3]
• Quality Control & Food Safety:Enforce strict hygiene and safety standards, including SFA (Singapore Food Agency), HACCP, and WSH (Workplace Safety and Health) compliance.Conduct routine quality checks on ingredients, prepared dishes, and outgoing orders.Manage audits, inspections, and corrective actions. [1, 2, 3, 4]
• Inventory & Supply Chain:Manage inventory planning, stock levels, and procurement to prevent shortages or excess waste.Source and evaluate food and packaging suppliers, negotiate pricing, and manage vendor contracts.Track food cost control, portion sizing, and yield varian