FOOD PRODUCTION MANAGER

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

RMR INTERNATIONAL PRIVATE LIMITED is seeking a Food Production Manager to oversee daily kitchen operations, ensuring high quality, hygiene, and efficiency. The role involves leading staff, maintaining standards, and driving cost controls across central kitchen or restaurant settings in Singapore.

The ideal candidate has 5–8 years of experience in food production management, strong knowledge of SFA/NEA guidelines, and a Diploma or Degree in a related field.

Qualifications

• Diploma or Degree in Culinary Arts, Food & Beverage Management, Food Science, or related field.
• Familiar with SFA and NEA guidelines on food hygiene and kitchen operations.
• WSQ Food Hygiene Certificate is mandatory.
• Knowledge of HACCP or ISO 22000 is preferred.

Responsibilities

• Plan, organize, and oversee daily food production operations in accordance with company standards.
• Manage kitchen staff schedules, performance, and training to ensure efficiency and quality output.
• Ensure all food is prepared according to standard recipes, portion control, and presentation guidelines.
• Implement and monitor strict hygiene, sanitation, and food safety standards as per SFA and NEA regulations.
• Coordinate with purchasing teams to manage inventory levels and control wastage.
• Oversee menu development, recipe standardization, and cost optimization.
• Conduct regular inspections of kitchen facilities, storage, and equipment to ensure proper maintenance.
• Manage food cost analysis, budgeting, and production reports for management review.
• Coordinate with restaurant, catering, and operations teams to ensure timely food supply and service.
• Handle supplier relationships and ensure timely procurement of quality ingredients and materials.
• Lead product innovation, testing, and continuous improvement of food quality.
• Ensure compliance with workplace safety (WSH) and environmental health policies.

Skills

Leadership

Communication

Problem-solving

Team management

Microsoft Office

Inventory management systems

WSQ Food Hygiene Certificate

HACCP/ISO 22000 knowledge

Education

Diploma or Degree in Culinary Arts / F&B Management / Food Science

Tools

Microsoft Office

Inventory management systems

Job description

The Food Production Manager is responsible for planning, organizing, and supervising all food production activities to ensure high standards of quality, hygiene, and efficiency. The role involves overseeing kitchen operations, managing staff performance, controlling production costs, and ensuring compliance withSFA,NEA, and workplace safety regulations. The manager plays a key role in product innovation, menu development, and maintaining consistency across all food production processes.

KEY RESPONSIBILITIES:

• Plan, organize, and oversee daily food production operations in accordance with company standards.


• Manage kitchen staff schedules, performance, and training to ensure efficiency and quality output.


• Ensure all food is prepared according to standard recipes, portion control, and presentation guidelines.


• Implement and monitor strict hygiene, sanitation, and food safety standards as perSFAandNEAregulations.


• Coordinate with purchasing teams to manage inventory levels and control wastage.


• Oversee menu development, recipe standardization, and cost optimization.


• Conduct regular inspections of kitchen facilities, storage, and equipment to ensure proper maintenance.


• Manage food cost analysis, budgeting, and production reports for management review.


• Coordinate with restaurant, catering, and operations teams to ensure timely food supply and service.


• Handle supplier relationships and ensure timely procurement of quality ingredients and materials.


• Lead product innovation, testing, and continuous improvement of food quality.


• Ensure compliance with workplace safety (WSH) and environmental health policies.

JOB REQUIREMENTS:

• Diploma or Degreein Culinary Arts, Food & Beverage Management, Food Science, or related field.


• Minimum5–8 years of experiencein food production management, central kitchen, or restaurant operations.


• In-depth knowledge of food preparation, storage, hygiene, and production control.


• Familiar withSFAandNEAguidelines on food hygiene and kitchen operations.


• Strong leadership, communication, and problem-solving skills.


• Ability to manage large teams and maintain high productivity under pressure.


• Proficient inMicrosoft Officeandinventory management systems.


• WSQ Food Hygiene Certificateis mandatory.


• Knowledge ofHACCPorISO 22000 Food Safety Managementsystems preferred.


• Class 3 Driving Licence (advantage).

WORKING CONDITIONS:

• Full-time position (based in kitchen or central food production facility).


• Working hours: As per operational requirements (including weekends and public holidays).


• Work location: Central kitchen or restaurant premises in Singapore.


• May require overtime or shift work during peak production periods.