Culinary Supervisor

HD MANPOWER CONSULTANTS PTE. LTD.; Singapore; On-site; SGD 31,000 - 47,000; Full time

Job summary

HD MANPOWER CONSULTANTS PTE. LTD. is seeking a Culinary Supervisor in Singapore to oversee daily kitchen operations within a central kitchen or food manufacturing setting, ensuring quality, safety, and timely production.

You will manage cooks and staff, train and monitor performance, enforce HACCP, and coordinate with QA and logistics to meet production targets while controlling costs.

Qualifications

• 1-3 years in kitchens, central kitchens, or food manufacturing.
• Knowledge of HACCP/GMP and allergen controls.
• Ability to read and follow recipe sheets.
• Comfortable with standard kitchen safety procedures.

Responsibilities

• Prepare ingredients and finished products according to SOPs and recipes.
• Operate kitchen and production equipment safely and efficiently.
• Monitor temperatures and document critical control points.
• Maintain hygiene, prevent cross-contamination, and follow sanitation schedules.
• Train, mentor, and evaluate kitchen staff performance.
• Create staff schedules and manage daily activities.

Skills

Culinary basics

HACCP/GMP

Allergen control

Cold-chain management

Equipment operation

Teamwork

Time management

Recipe literacy

Job description

Job Description: Culinary Supervisor (Singapore)

Overview

The Culinary Operator supports daily food production in a commercial kitchen or food manufacturing environment, ensuring consistent quality, strict hygiene, and efficient operations in line with Singapore's food safety regulations.

Key Responsibilities

• Food Preparation and portion, and assemble ingredients and finished products according to SOPs, recipes, and production plans. Operate kitchen and production equipment (mixers, ovens, steamers, slicers, packing machines) safely and efficiently. Monitor cooking, chilling, and reheating temperatures; document critical control points and corrective actions.
• Quality and Food Safety Maintain high standards of product quality, taste, texture, and presentation. Prevent cross-contamination by following zoning, color-coding, allergen controls, and one-directional workflow. Adhere to HACCP/GMP practices, personal hygiene standards, and sanitation schedules.
• Equipment and Facility Care Conduct pre-operation checks, basic equipment troubleshooting, and elevate faults promptly. Clean and sanitize work areas, tools, and equipment per cleaning-in-place (CIP)/sanitation SOPs.
• Inventory and Documentation Receive and inspect raw materials; follow FIFO/FEFO practices and proper cold-chain handling. Perform weighing, labeling, and batch coding; complete production records, checklists, and traceability logs accurately.
• Teamwork and Compliance Coordinate with chefs, QA, and logistics to meet production targets and delivery timelines. Comply with SFA licensing conditions, internal policies, and workplace safety rules (WSH).
• Supervise and coordinate daily activities of cooks, prep staff, and kitchen assistants
• Ensure all dishes are prepared according to recipes, portion sizes, and presentation standards
• Monitor food quality, freshness, and consistency throughout service
• Train, mentor, and evaluate kitchen staff performance
• Create and manage staff schedules to ensure adequate coverage
• Maintain compliance with food safety, sanitation, and health code regulations (e.g., HACCP)
• Monitor inventory levels; order supplies and manage stock rotation (FIFO)
• Control food costs, minimize waste, and assist with budget management
• Ensure kitchen equipment is properly maintained and report issues promptly
• Step in to prepare food during peak periods or staff shortages
• Enforce workplace safety protocols and proper use of equipment
• Communicate with front-of-house staff and management to ensure smooth service flow
• Assist in menu planning and recipe development as needed
• Conduct regular kitchen inspections and address any deficiencies

Qualifications.

• Experience: 1-3 years in kitchens, central kitchens, or food manufacturing
• Skills: Basic culinary techniques and understanding of production SOPs. Knowledge of HACCP/GMP, allergen control, and cold-chain management. Ability to operate basic production/kitchen equipment and follow safety procedures. Strong teamwork, communication, and time-management; able to read and follow recipe sheets.
• Knowledge in Vietnamese meat product & Chinese cuisine
• Able Pork & chicken products.

Physical and Work Conditions

• Able to stand for extended periods and lift up to 25 kg safely.
• Comfortable with cold rooms, warm kitchens, and shift work (including weekends/public holidays where required).

Performance Indicators

• Batch yield and on-time completion against production plan.
• Compliance scores for hygiene, safety, and documentation.

Employment Details

• Work Type: Full-time; shifts may include mornings, evenings, or nights depending on operations.
• Location: Singapore (central kitchen or food manufacturing site).
• Remuneration: Competitive base salary with shift allowances and benefits, commensurate with experience.

About Compliance in Singapore

• Role requires alignment with SFA food safety requirements for non-retail food establishments, including robust hygiene, equipment sanitation, segregation of raw/cooked zones, and proper temperature control and documentation.