Head of Kitchen Ops & Lean Transformation

SIMPLE FOOD SOLUTIONS PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Simple Food Solutions Pte Ltd is seeking a Head of Operations for our central kitchen in Singapore. This hands-on leadership role will own the end-to-end efficiency and performance of production, and you will lead a team of 30–60 staff while reporting directly to the CEO.

You will drive lean manufacturing, develop SOPs, manage the P&L, control costs, and collaborate with culinary, sales, and supply chain to align capacity with demand.

Qualifications

• 5-8 years of operations management experience in central kitchen, large-scale F&B production, or food manufacturing.
• Proven track record implementing lean manufacturing, process improvement, or operational transformation.
• Strong P&L literacy with cost-centre management and margin improvements.
• Experience leading and developing large, diverse teams (30+ headcount).
• Analytical and data-driven mindset with comfort using performance dashboards.

Responsibilities

• Lead and implement lean manufacturing principles across kitchen production processes.
• Own the kitchen-level P&L, monitor food and labour costs, and optimise margins.
• Manage scheduling, manpower planning, and rostering for 30–60 staff.
• Collaborate with culinary, sales, and supply chain teams to align production with demand.

Skills

Operations management

Lean manufacturing

P&L management

Team leadership

Data-driven decision making

KPI tracking

Cross-functional collaboration

Problem-solving

Scheduling & rostering

Stakeholder management

Excel / Google Sheets

Tools

Excel

Google Sheets

Operations software

Job description

Simple Food Solutions Pte Ltd is seeking a Head of Operations for our central kitchen in Singapore. This hands-on leadership role will own the end-to-end efficiency and performance of production, and you will lead a team of 30–60 staff while reporting directly to the CEO.

You will drive lean manufacturing, develop SOPs, manage the P&L, control costs, and collaborate with culinary, sales, and supply chain to align capacity with demand.