Central Kitchen Manager

SAFFRONS RESTAURANT PTE. LTD.; Singapore; On-site; SGD 45,000 - 55,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Central Kitchen Manager to oversee all kitchen operations, ensuring food safety and quality standards are met. The role requires 3–5 years of relevant experience with a strong understanding of HACCP and team management. Proven organizational skills and the ability to work under pressure are essential. This position offers a dynamic work environment and the chance to lead a multi-cultural team.

Qualifications

• Minimum 3–5 years of experience in central kitchen or high-volume food production.
• 2 years in a supervisory role.
• Experience in managing multi-cultural teams in a fast-paced environment.

Responsibilities

• Oversee and manage all central kitchen operations.
• Plan production schedules based on outlet requirements.
• Supervise and train kitchen staff for efficiency.

Skills

Food hygiene knowledge

HACCP compliance

Inventory management

Team management

Organizational skills

Communication skills

Microsoft Office proficiency

Education

Diploma or Degree in Culinary Arts or F&B Management

Tools

Kitchen inventory/production systems

Job description

Key Responsibilities:

• Oversee and manage all central kitchen operations, including food preparation, packaging, storage, and dispatch.
• Plan and organize daily production schedules based on outlet requirements or customer orders.
• Ensure all food items are prepared in accordance with standardized recipes, portion control, and quality expectations.
• Supervise and train kitchen staff to maintain efficiency and food safety compliance.
• Coordinate with procurement to ensure sufficient inventory levels of raw materials.
• Monitor food cost, wastage, and kitchen productivity to ensure profitability.
• Maintain cleanliness and hygiene across all kitchen areas, complying with food safety regulations (e.g., SFA, HACCP standards).
• Ensure equipment is well‑maintained and coordinate with maintenance teams for timely servicing.
• Conduct regular quality checks and audits.
• Work closely with QA/QC, logistics, and outlet teams to ensure smooth end‑to‑end operations.
• Implement SOPs and lead continuous improvement initiatives to enhance kitchen operations.

Requirements:

• Diploma or Degree in Culinary Arts, F&B Management, or a related field.
• Minimum 3–5 years of experience in a central kitchen or high‑volume food production environment, with 2 years in a supervisory role.
• Strong knowledge of food hygiene, HACCP, and inventory management.
• Experience in managing multi‑cultural teams in a fast‑paced kitchen environment.
• Excellent organizational and communication skills.
• Able to work under pressure and meet tight deadlines.
• Proficient in Microsoft Office and kitchen inventory/production systems.