Operations Manager (Central Kitchen)

ORANGE CLOVE CATERING PTE. LTD.; Singapore; On-site; SGD 6,000 - 9,000; Full time

Job summary

ORANGE CLOVE CATERING PTE. LTD. is seeking an experienced Central Kitchen Operations Manager to lead the kitchen operations team, ensuring smooth day-to-day operations, food quality, and hygiene standards.

You will drive staff performance, process improvements, and compliance with SFA requirements, while overseeing production, timely delivery, and cross-functional initiatives in a fast-paced environment.

Qualifications

• 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.
• Diploma in F&B Management, Culinary Arts, or related discipline.

Responsibilities

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

Skills

Leadership

Interpersonal skills

Organizational skills

Education

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

Job description

About the Role

We are seeking an experienced and dedicated Central Kitchen Operations Manager to 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.