Operations Manager (Central Kitchen)

DELI HUB CATERING PTE. LTD.; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

DELI HUB CATERING PTE. LTD. in Singapore is seeking an experienced Central Kitchen Operations Manager to lead our kitchen operations team, ensuring smooth day-to-day operations, maintaining food quality and hygiene standards, and driving process improvements.

You will oversee production, delivery, staff performance, and compliance with SFA requirements; attend inspections and participate in cross-functional projects including automation.

Qualifications

• 5+ years in a central kitchen or food production environment is required.
• Strong leadership and people-management abilities are essential.
• Excellent interpersonal, communication, and organizational skills are needed.
• Able to work on a 5.5-day schedule including public holidays and festive periods.

Responsibilities

• Lead the operations team and guide the Operations Executive and Admins.
• Ensure compliance with SFA requirements and oversee inspections.
• Oversee food preparation, production, and timely delivery to maintain quality.
• Drive food quality assurance and continuous improvement initiatives.
• Maintain hygiene standards and monitor service quality across shifts.
• Oversee kitchen infrastructure, equipment, and staff integration/mentoring.
• Participate in cross-functional projects, including process automation.

Skills

Leadership

Interpersonal

Organizational

People management

Education

O-Levels, Higher Nitec, or Diploma in F&B Management or Culinary Arts

Job description

About the Role

We are seeking an experienced and dedicatedCentral Kitchen Operations Managerto lead our kitchen operations team. This role is responsible for ensuring smooth day-to-day operations, maintaining food quality and hygiene standards, managing staff performance, and driving process improvements. If you have a strong background in food production, leadership skills, and a passion for operational excellence, we’d love to hear from you.

Key Responsibilities

Operations Management

• Guide the Operations Executive and Admins to ensure efficient daily operations.

• Lead the operations team according to company SOPs and workflows.

• Ensure compliance with SFA requirements; attend inspections and oversee follow-up actions.

• Oversee food preparation, production, and timely delivery.

• Drive food quality assurance and continuous improvement initiatives.

• Conduct regular checks on hygiene, service standards, and product quality.

• Maintain kitchen infrastructure and equipment standards.

• Manage staff integration, coaching, mentoring, and performance.

• Participate in cross-functional projects, including process automation.
  

Administrative Duties

• Evaluate staff performance and recommend confirmations, promotions, or training.

• Handle disciplinary actions, grievances, and conflict resolution.

• Communicate company policies and procedures to the team.

• Submit monthly performance and operations reports to senior management.
  

Requirements

• O-Levels, Higher Nitec, or Diploma in F&B Management, Culinary Arts, or a related discipline.

• Minimum 5 years of experience in a central kitchen or food production environment.

• Strong leadership, interpersonal, and organizational skills.

• Able to work on a 5.5-day schedule, including Public Holidays and Chinese New Year.

• Resourceful, detail-oriented, and capable of adapting in a fast-paced environment.