Operations Manager Central Kitchen

SHOKUDO PTE. LTD.; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A premium catering service company in Singapore seeks an Operations Manager to lead the daily operations of a central kitchen specializing in Japanese bentos. The candidate will oversee production workflows, ensure food safety compliance, and develop kitchen staff. Ideal candidates should have at least 5 years of operations management experience in a culinary setting and a strong understanding of Singapore’s food safety regulations. This role is vital for delivering high-quality culinary experiences and supporting business growth.

Qualifications

• Proven leadership skills to manage and develop kitchen teams effectively.
• Strong knowledge of Singapore food safety regulations and quality management systems.
• Minimum 5 years of operations management experience in a central kitchen or large-scale F&B setting.

Responsibilities

• Oversee daily production workflows and logistics to ensure timely delivery of bentos.
• Manage inventory control and procurement processes to maintain supplier relationships.
• Ensure compliance with food safety regulations through audits and inspections.
• Lead, train, and supervise kitchen staff to enhance operational performance.
• Monitor operational costs, prepare budgets, and implement cost-control measures.

Skills

Leadership

Inventory management

Catering operations

Food safety compliance

Cost control

Education

Diploma or degree in Food Science or Hospitality Management

Tools

Inventory management software

MS Office applications

Job description

Job Summary

You will lead the daily operations of a central kitchen specializing in Japanese bentos and premium catering services, driving efficient production, quality compliance, and team development to deliver exceptional culinary experiences and support business growth.

Responsibilities

• Oversee daily production workflows and logistics to ensure timely delivery of bentos and catering orders
• Manage inventory control and procurement processes, maintaining strong supplier relationships focused on authentic Japanese ingredients
• Optimize production processes to achieve a balance of high quality, cost-efficiency, and operational capacity
• Ensure strict compliance with Singapore’s food safety regulations (SFA standards) and HACCP guidelines through regular audits and inspections
• Collaborate with head chefs to maintain consistent quality and authenticity of bentos and catering menus
• Lead, train, and supervise kitchen staff including production teams, chefs, and support personnel to enhance operational performance
• Develop and manage shift rosters and staffing levels to maintain a positive and collaborative work environment
• Identify team training needs and implement skill development programs focused on Japanese food preparation and kitchen operations
• Coordinate with sales and customer service teams to plan and execute catering projects of various scales
• Facilitate seamless communication between kitchen production and delivery teams to ensure on-time order fulfillment
• Support menu development for catering packages based on client requirements and seasonal ingredient availability
• Monitor operational costs, prepare budgets, and implement cost-control measures to improve financial performance
• Track key performance indicators (KPIs) such as production output, waste reduction, and customer satisfaction to identify opportunities for process improvement and business growth

Required competencies and certifications

• Strong knowledge of Singapore food safety regulations and quality management systems, including HACCP
• Proven leadership skills to manage and develop kitchen teams effectively
• Proficiency in inventory management software and MS Office applications

Preferred competencies and qualifications

• Diploma or degree in Food Science, Hospitality Management, or related field
• Minimum 5 years of operations management experience in a central kitchen or large-scale F&B setting
• Experience with Japanese cuisine and catering operations
• Understanding of Japanese culinary culture and ingredients
• Ability to work flexible hours including weekends and public holidays