CENTRAL KITCHEN MANAGER

SHOCK BURGER PTE. LTD.; Singapore; On-site; SGD 75,000 - 100,000; Full time

Job summary

A leading food production company in Singapore is seeking a Central Kitchen Operations Manager to oversee the entire supply chain and lead multi-shift teams. The ideal candidate will have over 10 years of experience in managing central kitchens or FMCG production, ensuring consistent product quality and adherence to HACCP standards. This role requires proficiency in both Mandarin and English and the ability to work rotating shifts including nights and weekends. Competitive salary and full-time employment offered.

Qualifications

• 10+ years’ experience leading multi-shift teams in central kitchen environments.
• 5+ years’ hands-on experience managing batch production.
• Strong knowledge of HACCP and food safety systems.

Responsibilities

• Lead central kitchen operations ensuring product quality and food safety.
• Convert sales forecasts into production plans balancing capacity and yield.
• Manage inventory accuracy and supplier performance.

Skills

Leadership of multi-shift teams

HACCP standards knowledge

Batch production management

Food safety systems knowledge

Proficiency in MS Excel

Bilingual communication (Mandarin and English)

Problem-solving skills

Tools

SAP

EWM or similar ERP/WMS systems

Job description

Company: Shiok Burger
Employment Type: Full-time
Working Hours: Rotating shifts including night shifts, weekends & public holidays (required)

Role Summary

Lead Shiok Burger’s central kitchen operations and end‑to‑end supply chain, covering production planning, batch production, inventory control, food safety, and outlet fulfilment. Ensure consistent product quality, cold‑chain compliance, and on‑time delivery to support business growth and multi‑outlet operations.

Key Responsibilities

• Convert outlet sales forecasts into daily and weekly production plans, balancing capacity, labour, and yield.
• Oversee central kitchen operations including preparation, cooking, chilling, packing, labelling, and FEFO processes.
• Enforce HACCP standards, CCP checks, temperature monitoring, allergen control, and traceability.
• Manage inventory accuracy, reorder points, cycle counts, and supplier OTIF performance.
• Plan deliveries, optimise routes, and ensure cold‑chain compliance with internal fleets or 3PL partners.
• Lead multi‑shift teams, manage rostering, training, and performance across day and night operations.
• Support new SKU launches, equipment commissioning, and new store openings.

Requirements

• 10+ years’ experience leading multi‑shift teams (20+ staff) in central kitchen, QSR, or FMCG production environments.
• 5+ years’ hands‑on experience managing batch production, yield control, and cold‑chain operations.
• Strong working knowledge of HACCP and food safety systems.
• Willing and able to work rotating shifts including nights, weekends, and public holidays.
• Proficient in MS Excel; experience with SAP / EWM or similar ERP/WMS systems preferred.
• 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 and operators across day and night operations.
• Resilience & Initiative: Able to work independently and cross‑functionally with strong problem‑solving skills and hands‑on leadership during peak periods and new store openings.
• Food manufacturing or central kitchen background is mandatory.