Operations Manager (Central Kitchen)

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

Job summary

ORANGE CLOVE CATERING PTE. LTD. is seeking an experienced Central Kitchen Operations Manager to lead our kitchen operations team.

You will ensure smooth day-to-day operations, uphold food quality and hygiene, manage staff performance, and drive process improvements. You will guide the operations work, ensure compliance with SFA inspections, and drive continuous improvement in production, delivery, and equipment maintenance.

Qualifications

• O-Levels, Higher Nitec, or Diploma in F&B Management, Culinary Arts, or 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 adaptable in fast-paced surroundings.

Responsibilities

• Lead the Operations Executive and Admins to ensure efficient daily operations.
• Direct the operations team per 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.
• Evaluate staff performance and training needs.

Skills

Leadership

Operational Management

Food Safety

SFA compliance

Staff Coaching

Education

Diploma in F&B Management

Culinary Arts

Higher Nitec

Tools

SOPs

Process Automation

Quality Assurance

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.