CENTRAL KITCHEN SECTION LEAD

ADHIK ELITE EATS PTE. LTD.; Singapore; On-site; SGD 53,568 - 89,280; Full time

Job summary

ADHIK ELITE EATS PTE. LTD. is seeking an experienced kitchen operations supervisor to manage our central kitchen, ensuring production, packaging, storage, and dispatch run smoothly.

You will plan daily schedules, enforce standardized recipes and portion controls, train staff, and coordinate with procurement and QA teams to maintain quality and profitability.

Strong leadership, HACCP knowledge, and proficiency in MS Office are essential for success.

Qualifications

• Diploma or Degree in Culinary Arts, F&B Management, or related field.
• 3–5 years in central kitchen or high-volume food production with 2 years supervisory.
• Strong knowledge of food hygiene and HACCP.
• Experience managing multi-cultural teams in fast-paced kitchen.
• Excellent organizational and communication skills.
• Proficient in MS Office and kitchen inventory/production systems.

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.

Skills

Food safety knowledge

Organizational skills

Communication skills

Microsoft Office

Inventory management

Leadership / supervision

Education

Diploma or Degree in Culinary Arts or F&B Management

Tools

Microsoft Office

Kitchen inventory/production systems

Job description

Roles & Responsibilities

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.