Manager (Central Kitchen)

JWS CUISINE PTE. LTD.; Singapore; On-site; SGD 67,000 - 100,000; Full time

Job summary

JWS CUISINE PTE. LTD. in Singapore is seeking a Central Kitchen Manager to lead the central kitchen's overall performance, shape production standards, and support R&D efforts.

You will oversee daily operations, ensure hygiene and safety compliance, monitor output, manage inventory, and coordinate ingredient supplies and equipment transfers to sustain efficient, compliant production. Strong communication, budgeting skills, and resilience to work in a fast-paced environment with rotating night

Qualifications

• Able to solve daily operational issues with efficiency
• Able to communicate effectively to all levels and receptive to feedback
• Numerate and with good cost budgeting skills
• Able to work under pressure in a fast paced, dynamic and challenging work environment
• Able to work split shift, weekends and public holidays

Responsibilities

• 1. Manage central production operations
• 2. Manage compliance with food and beverage hygiene policies and procedures
• 3. Manage high volume food production operations
• 4. Manage non-compliant quality cases
• 5. Monitor production output levels, inventory, stock levels and conduct regular stock take
• 6. Maintains high standard of hygiene, follows relevant safety regulations, in accordance with current regulations
• 7. Ensure sufficient supply of ingredients for food preparation
• 8. Arrange & transfer supplies & equipment between storage and work areas, in accordance to Workplace Safety

Skills

Operational problem solving

Communication

Budgeting

Work under pressure

Shift flexibility

Job description

Working Days : 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

( Rotate Night Shift Required )

Job Description

Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.

• 1. Manage central production operations
• 2. Manage compliance with food and beverage hygiene policies and procedures
• 3. Manage high volume food production operations
• 4. Manage non-compliant quality cases
• 5. Monitor production output levels. manage inventory, monitor stock levels and conduct regular stock take
• 6. Maintains high standard of hygiene, follows relevant safety regulations, in accordance with current regulations
• 7. Ensure sufficient supply of ingredients for food preparation
• 8. Arrange & transfer supplies & equipment between storage and work areas, in accordance to Workplace Safety

Requirements

• 1.Able to solve daily operational issues with efficiency
• 2.Able to communicate effectively to all levels and receptive to feedback
• 3.Numerate and with good cost budgeting skills
• 4.Able to work under pressure in a fast paced, dynamic and challenging work environment
• 5.Able to work split shift, weekends and public holidays