Head of central kitchen operation / Restaurant Leader

WOLA RECRUITMENT PTE. LTD.; Singapore; On-site; SGD 45,000 - 55,000; Full time

Job summary

A recruitment agency in Singapore seeks an experienced culinary manager to oversee the operations of a central kitchen. The ideal candidate will have expertise in Japanese cuisine, a solid background in food production, and a strong understanding of food safety regulations. Responsibilities include managing daily operations, developing production schedules, and ensuring compliance with hygiene standards.

Qualifications

• Minimum 3-5 years in food production or central kitchen operations.
• Strong understanding of Japanese cooking methods.
• Knowledge of kitchen automation and food safety systems.

Responsibilities

• Oversee daily operations of the central kitchen.
• Develop production schedules for restaurant outlets.
• Ensure compliance with food safety regulations.

Skills

Operational management

Culinary expertise in Japanese cuisine

Cost control

Inventory management

Food safety compliance

Education

Degree or Diploma in Culinary Arts

Job description

Key Responsibilities

1. Operational Management

• Oversee all day-to-day operations of the central kitchen, including production, packaging, inventory, logistics, and food safety.
• Develop and implement efficient production schedules to meet the requirements of all restaurant outlets.
• Maintain and improve standard operating procedures (SOPs) for preparation, portioning, storage, and delivery.
• Coordinate with outlet chefs and restaurant managers to forecast demand and manage supply.

2. Culinary Excellence & Quality Control

• Ensure all menu items are prepared in strict accordance with Japanese culinary techniques and brand recipes.
• Conduct regular quality checks to ensure taste, presentation, and consistency align with brand standards.
• Work closely with the Executive Chef or Japanese Cuisine Advisor to develop new items, sauces, and seasonal offerings.
• Supervise R&D for central production items such as ramen broths, sushi rice, sauces, dressings, and side dishes.

3. Cost Control & Inventory Management

• Manage food cost, wastage, and yield across all production lines.
• Monitor raw material sourcing, ensuring authenticity and cost-effectiveness.
• Maintain accurate inventory levels and oversee procurement in collaboration with the purchasing department.
• Analyze production data and implement strategies to optimize efficiency and reduce waste.

4. Food Safety & Compliance

• Ensure compliance with local food safety regulations, HACCP, and company hygiene standards.
• Conduct regular inspections and staff training on sanitation and safety protocols.
• Maintain full traceability of ingredients and production batches.

Qualifications & Experience

• Degree or Diploma in Culinary Arts, Food Production, or Hospitality Management. Minimum 3-5 years in food production or central kitchen operations, preferably within Japanese or Asian cuisine.
• Strong understanding of Japanese ingredients, cooking methods (sushi, ramen, donburi, tempura, yakitori, etc.), and flavor profiles.
• Knowledge of kitchen automation, batch production systems, and cold chain logistics.
• Proficient in production planning, cost analysis, and food safety systems (HACCP, ISO, etc.).

WOLA Recruitment Pte Ltd

EA License No: 23C1703

EA Personnel: Thea Cheah

EA Personnel Reg No: R23118878