Operations Assistant Manager (Central Kitchen)

Delibowl Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading F&B brand in Singapore is seeking an Assistant CK Manager (Management Trainee) to support central kitchen operations. The role involves hands-on experience in large-scale production and supply chain coordination. Candidates should have a diploma in Culinary Arts or related fields and preferably possess 1-3 years of relevant experience. Strong interest in Asian cuisine and good leadership skills are preferred. Opportunities for career progression are available within the kitchen operations.

Qualifications

• 1–3 years of experience in a central kitchen, large-scale catering, or F&B operations.
• Strong interest in Asian cuisine is preferred.
• Good understanding of food hygiene and safety standards.

Responsibilities

• Assist in daily central kitchen operations including food preparation and quality assurance.
• Supervise production staff to ensure food standards and safety practices.
• Monitor inventory levels and coordinate procurement with suppliers.

Skills

Leadership

Communication

Organizational skills

Education

Diploma / Degree in Culinary Arts, Food Science, Hospitality or equivalent

Job description

About Delibowl Group

Founded in 2017, Delibowl Group operates several F&B brands including Delibowl, Nuodle, Shock Burger, Hui Oriental, and So Fun 3. Our mission is to deliver high-quality food and service at affordable prices, in convenient locations, with a warm and friendly dining experience.

Overview

We are seeking a dedicated and motivated individual to join our Central Kitchen team as an Assistant CK Manager (Management Trainee). The role provides hands‑on exposure to large‑scale kitchen operations, production management, and supply chain coordination. Candidates with a background or strong interest in Asian cuisine are preferred.

Key Responsibilities

1. Assist in daily central kitchen operations, including food preparation, production scheduling, and quality assurance.
2. Supervise and guide production staff to ensure consistency in food standards, hygiene, and safety practices in compliance with Singapore regulatory requirements.
3. Support menu standardization, portion control, and recipe management across outlets.
4. Monitor inventory levels, conduct stock-taking, and coordinate procurement with suppliers.
5. Assist in implementing process improvements to enhance efficiency, reduce wastage, and manage production costs.
6. Collaborate with outlet managers and R&D teams on new product testing and operational rollout.
7. Ensure compliance with HACCP / SFA standards for food handling and kitchen operations.
8. For Management Trainee track: undergo structured training rotation across kitchen functions, with exposure to leadership responsibilities and long‑term career progression in operations management.

Requirements

1. Diploma / Degree in Culinary Arts, Food Science, Hospitality, or equivalent.
2. Preferably with 1–3 years of experience in a central kitchen, large-scale catering, or F&B operations. Fresh graduates with strong interest will also be considered for the Management Trainee role.
3. Experience in Asian cuisine (Chinese, Southeast Asian) is preferred.
4. Strong understanding of food hygiene, safety standards, and kitchen best practices.
5. Good leadership, communication, and organizational skills.
6. Ability to work in a fast‑paced, high‑volume production environment.
7. Willingness to work on shifts, weekends, and public holidays when required.

Career Path

1. CK Assistant Manager: Progression toward CK Manager, overseeing full central kitchen operations and strategic planning.