Production Team Leader (Central Kitchen)

ANTWAY SINGAPORE PTE. LTD.; Singapore; On-site; SGD 47,000 - 74,000; Full time

Benefits offered by this job

5-day work week

Competitive salary

Culture-driven workplace

Job summary

ANTWAY SINGAPORE PTE. LTD. is seeking a dynamic Team Leader to manage daily central kitchen operations. This middle-management role requires hands-on leadership on the production floor and a commitment to food safety, quality standards, and cost efficiency.

You will lead a section team across Preparation, Cooking, or Packaging, ensuring CCPs, hygiene checks, and accurate yield. English proficiency and flexibility for weekend/public holiday shifts are essential.

Qualifications

• Valid Food Hygiene Certificate required.
• Minimum 3 years of experience in food service, food manufacturing, catering, or institutional food preparation.
• Minimum 3 years of middle-management experience leading teams of ~10 people.
• Strong understanding of food manufacturing business models, cost control, and productivity optimization.

Responsibilities

• Lead daily section operations across Preparation, Cooking, or Packaging.
• Spend 70%+ of time on the production floor providing hands-on leadership and supervision.
• Oversee food safety processes including pre-work hygiene checks, CCPs, temperature logs, and yield accuracy.
• Act as first responder for machinery/equipment issues and resolve or escalate as needed.
• Supervise thermal operations, combi-oven/kettle cooking, blast chilling, and packaging lines.
• Conduct weekly section review meetings, monitor cycle times, and drive efficiency improvements.
• Maintain labor-hour productivity and propose cost-control initiatives.
• Lead and mentor Senior Production Operators and Production Operators with regular reviews.
• Enforce 5S, allergen segregation, and Lockout/Tagout safety protocols.

Skills

Food safety

Leadership

Operations management

Team supervision

English proficiency

Shift work flexibility

Education

Advanced Food Hygiene certificate

Job description

About the role

We are seeking a dynamic and dependable Team Leader to manage daily central kitchen section operations. This middle-management role is ideal for an experienced food production professional ready to lead section teams, drive operational excellence, and uphold exemplary food safety and quality standards.

Key responsibilities

• Lead daily section operations across assigned departments (Preparation, Cooking, or Packaging)
• Spend at least 70% of scheduled working hours directly on the production floor providing hands-on leadership, instruction, and active supervision
• Serve as the operational leader for food safety, verifying pre-work hygiene checks, Critical Control Points (CCPs), temperature logs, and yield accuracy
• Act as first responder for machinery, equipment, or tool failures on the production floor; resolve issues safely or elevate to the next level superior
• Supervise core section tasks including thermal operations, combi-oven/kettle cooking cycles, blast chilling, tray assembly speed, and automated packaging (MAP gas flush, checkweighing, metal detection)
• Conduct weekly section review meetings, monitor cycle times, and implement actions to increase overall section output and efficiency
• Maintain labor-hour productivity standards while proposing cost-control and workload-reduction initiatives
• Lead, mentor, and retain Senior Production Operators (SPOs) and Production Operators (POs), conducting bi-weekly 1-on-1 performance and well-being reviews
• Enforce strict adherence to 5S cleanliness, allergen tool segregation, and Lockout/Tagout (LOTO) safety protocols

About you

• Valid Food Hygiene Certificate required (Advanced Food Hygiene certification preferred)
• Minimum 3 years of experience in food service, food manufacturing, catering, or institutional food preparation
• Minimum 3 years of middle-management experience leading teams of approximately 10 people
• Full mastery of foundational operator roles and operational processes (thermal processing, blast chilling, packaging lines)
• Strong understanding of food manufacturing business models, cost control, and productivity optimization
• Working proficiency in English to support team communication, training, and operational logging
• Demonstrated commitment to fair conduct, team engagement, zero unnotified absences, and high governance standards
• Flexibility to work shift schedules, including weekends and public holidays

Benefits

• 5-day work week
• Competitive monthly salary package
• Supportive, inclusive, and culture-driven workplace environment