Central Kitchen Operation Manager

DIM SUM PTE. LTD.; Singapore; On-site; SGD 70,000 - 120,000; Full time

Job summary

DIM SUM PTE. LTD.

is seeking an experienced Central Kitchen Operations Manager in Singapore to oversee daily production, plan schedules to meet outlet demand, and ensure consistent quality across all central kitchen items. You will enforce food safety standards (SFA, HACCP), conduct audits, manage costs, and drive efficiency through process improvements while coordinating with Procurement, Logistics, and Marketing to support product rollouts.

Qualifications

• Diploma or Degree in Culinary Arts, Food Science, Hospitality, or related field.
• 5–8 years of experience in central kitchen or large-scale food production operations.
• Strong knowledge of food safety standards and regulatory requirements.
• Proven leadership and operational management skills.
• Experience managing cost, productivity, and multi-product production.

Responsibilities

• Manage daily central kitchen operations to ensure smooth, efficient, and timely production.
• Plan and coordinate production schedules to meet outlet demand and operational requirements.
• Ensure consistent quality, portioning, and standards for all central kitchen-produced items.
• Ensure strict compliance with food safety, hygiene, and regulatory requirements (e.g. SFA, HACCP).
• Conduct regular audits, inspections, and corrective actions.
• Maintain accurate documentation and records for audits and traceability.
• Manage food cost, labour cost, and wastage within approved targets.
• Improve yield, productivity, and operational efficiency through process optimisation.
• Work with Procurement to manage ingredient sourcing and cost optimisation.
• Coordinate with Logistics and Operations teams to ensure timely and accurate delivery to outlets.
• Manage inventory levels to balance availability, freshness, and wastage.
• Support contingency planning for supply disruptions.
• Support menu development, LTOs, and product rollouts by ensuring central kitchen readiness.
• Work with Culinary, Operations, and Marketing teams to ensure products are scalable and operationally feasible.
• Lead and develop central kitchen team.
• Coordinate and plan manpower, scheduling, and deployment to support production needs.
• Drive accountability, discipline, and continuous improvement within the team.
• Identify and implement process improvements to enhance efficiency, quality, and safety.
• Support central kitchen-related projects such as equipment upgrades, layout changes, and system implementations.
• Prepare and review operational reports, KPIs, and performance updates.
• Communicate regularly with Operations, Culinary, Finance, and Management on performance and issues.

Skills

Leadership

Operations management

Cost control

Process improvement

Team development

Education

Diploma or Degree in Culinary Arts, Food Science, Hospitality

Job description

Key Responsibilities

Central Kitchen Operations & Production

• Manage daily central kitchen operations to ensure smooth, efficient, and timely production.
• Plan and coordinate production schedules to meet outlet demand and operational requirements.
• Ensure consistent quality, portioning, and standards for all central kitchen-produced items.

Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and regulatory requirements (e.g. SFA, HACCP).
• Conduct regular audits, inspections, and corrective actions.
• Maintain accurate documentation and records for audits and traceability.

Cost Control & Efficiency

• Manage food cost, labour cost, and wastage within approved targets.
• Improve yield, productivity, and operational efficiency through process optimisation.
• Work with Procurement to manage ingredient sourcing and cost optimisation.

Supply Chain & Distribution Coordination

• Coordinate with Logistics and Operations teams to ensure timely and accurate delivery to outlets.
• Manage inventory levels to balance availability, freshness, and wastage.
• Support contingency planning for supply disruptions.

Menu & Product Support

• Support menu development, LTOs, and product rollouts by ensuring central kitchen readiness.
• Work with Culinary, Operations, and Marketing teams to ensure products are scalable and operationally feasible.

Team Leadership & Manpower Management

• Lead and develop central kitchen team.
• Coordinate and plan manpower, scheduling, and deployment to support production needs.
• Drive accountability, discipline, and continuous improvement within the team.

Process Improvement & Projects

• Identify and implement process improvements to enhance efficiency, quality, and safety.
• Support central kitchen-related projects such as equipment upgrades, layout changes, and system implementations.

Reporting & Stakeholder Communication

• Prepare and review operational reports, KPIs, and performance updates.
• Communicate regularly with Operations, Culinary, Finance, and Management on performance and issues.

Key Performance Indicators (KPIs)

• Production accuracy and on-time delivery
• Food quality and consistency
• Food safety and audit compliance
• Food and labour cost control
• Wastage reduction and productivity

Working Environment

• Based at central kitchen facility.
• May require flexible hours to support production schedules.

Requirements & Qualifications

• Diploma or Degree in Culinary Arts, Food Science, Hospitality, or related field.
• 5–8 years of experience in central kitchen or large-scale food production operations.
• Strong knowledge of food safety standards and regulatory requirements.
• Proven leadership and operational management skills.
• Experience managing cost, productivity, and multi-product production.