Central Kitchen Production Lead: Culinary Ops & Menu

JP PEPPERDINE GROUP PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

JP Pepperdine Group Pte. Ltd. is seeking a Central Kitchen Production Chef to oversee the daily operations of the central kitchen, working closely with the Executive Chef/COO and Sales & Ops Manager to ensure high-quality standards and menu planning.

The role requires a minimum of 3 years in a culinary supervisory capacity, HACCP certification, and the ability to work a 6-day week including weekends and holidays. Strong hygiene, inventory control and cost-management skills are essential.

Qualifications

• Minimum of 3 years in a culinary supervisory role.
• HACCP certification or equivalent (Food Hygiene Officer) required.
• Willing to work a 6-day work week including weekends and public holidays.
• Able to handle pressure in a fast-paced environment.
• Computer literate (basic).

Responsibilities

• Oversee daily operations of the Central Kitchen Production (CKP).
• Supervise CKP staff and evaluate performance with Executive Chef/COO/Sales & Ops Manager.
• Ensure proper attire, hygiene and food safety compliance.
• Manage costing for CKP products and maintain recipe books.
• Monitor stock, inventory and ensure adequate daily stock levels.
• Plan staff rosters and ensure adherence to food standards and operational methods.
• Maintain equipment safety, maintenance and accountability.

Skills

Staff supervision

Pressure handling

Fast-paced environment

Computer literacy

Education

HACCP certification

Tools

Basic computer skills

Job description

JP Pepperdine Group Pte. Ltd. is seeking a Central Kitchen Production Chef to oversee the daily operations of the central kitchen, working closely with the Executive Chef/COO and Sales & Ops Manager to ensure high-quality standards and menu planning.

The role requires a minimum of 3 years in a culinary supervisory capacity, HACCP certification, and the ability to work a 6-day week including weekends and holidays. Strong hygiene, inventory control and cost-management skills are essential.