Head of Culinary Operations

Suga Restaurant & Catering Services; Singapore; On-site; SGD 100,000 - 125,000; Full time

Job summary

A local culinary establishment in Singapore is seeking an experienced Head of Culinary Operations to lead its culinary and production teams. The ideal candidate will have over 8 years in culinary operations, including 3 years in senior management. Responsibilities include overseeing operations, leading menu development, and enforcing food safety standards. This role offers a competitive remuneration package and opportunities for career growth in a supportive work environment.

Benefits

Competitive remuneration package

Opportunities for career growth

Collaborative work environment

Qualifications

• Minimum 8 years of culinary experience, with at least 3 years in a senior management role.
• Strong understanding of large-scale food production and operational efficiency.
• Passionate about local cuisine and high culinary standards.

Responsibilities

• Oversee culinary and production operations across kitchens and facilities.
• Lead menu development ensuring brand quality and standards.
• Establish SOPs for food safety, production efficiency, and quality.

Skills

Leadership in culinary operations

Food safety systems knowledge

Communication skills

Problem-solving skills

Organisational skills

Education

Diploma or Degree in Culinary Arts, Food Technology, Hospitality Management

Job description

About Us:
At Suga Restaurant and Catering Pte Ltd, we are passionate about redefining the local culinary landscape through quality, innovation, and consistency. As one of Singapore's producers of prata and related South Indian delicacies, we pride ourselves on upholding authentic flavours while continuously improving operational efficiency and product standards. We are expanding our operations and are seeking an experienced and forward-thinking Head of Culinary Operations to lead our culinary and production teams to the next level of excellence.

Key Responsibilities

• Oversee and manage all culinary and production operations across central kitchens and manufacturing facilities.
• Lead menu and product development, ensuring that every item aligns with brand quality, taste, and presentation standards.
• Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance.
• Collaborate closely with the R&D and operations teams to streamline processes and introduce innovative production methods.
• Manage food cost control, inventory management, and supplier relationships to maintain cost efficiency without compromising quality.
• Train, guide, and develop culinary teams to maintain a culture of discipline, consistency, and continuous improvement.
• Ensure compliance with all SFA, NEA, and workplace safety regulations.
• Drive productivity initiatives to scale operations in line with company growth and expansion plans.
• Report directly to senior management with insights and recommendations on process improvements and strategic culinary development.

Requirements

• Diploma or Degree in Culinary Arts, Food Technology, Hospitality Management, or a related field.
• Minimum 8 years of culinary or central kitchen experience, with at least 3 years in a senior management role.
• Strong understanding of large-scale food production, food safety systems (e.g., HACCP), and operational efficiency.
• Proven leadership in managing multi-outlet or manufacturing-based culinary operations.
• Excellent communication, problem-solving, and organisational skills.
• Passionate about local cuisine, innovation, and upholding high culinary standards.
• Ability to thrive in a fast-paced, evolving environment with a hands‑on approach to leadership.

What We Offer

• Competitive remuneration package
• Opportunities for career growth
• A collaborative and supportive work environment.
• The opportunity to play a pivotal role in shaping the culinary direction of a proudly local brand.