Head of Central Kitchen

About the Role

The Head of Central Kitchen is responsible for leading the end-to-end operations of the Central Kitchen, ensuring efficient, safe, and cost-effective food production to support the organisation's business operations. The incumbent will oversee production planning, food quality, food safety, manpower management, process optimisation, and continuous improvement while ensuring compliance with Singapore Food Agency (SFA) regulations and food safety standards.

This role requires a strategic and hands-on leader with extensive experience managing high-volume food production, driving operational excellence, and leading cross-functional teams in a fast-paced environment.

Job Description

Strategic Leadership & Operations

• Lead and oversee the daily operations of the Central Kitchen to ensure efficient and timely production of food products.
• Develop and implement operational strategies to improve productivity, food quality, and customer satisfaction.
• Drive continuous improvement initiatives to optimise production efficiency, reduce wastage, and maximise operational performance.
• Establish and monitor operational KPIs, ensuring targets for productivity, quality, cost, and service levels are consistently achieved.
• Collaborate with senior management to support business growth, capacity planning, and operational expansion.

Production Planning & Kitchen Operations

• Plan and manage daily production schedules to meet customer demand and delivery timelines.
• Optimise kitchen workflow, manpower allocation, and production capacity.
• Monitor production output to ensure consistency, quality, and adherence to standard recipes and specifications.
• Ensure equipment, machinery, and facilities are properly maintained to minimise downtime.

Food Safety & Quality Assurance

• Ensure full compliance with Singapore Food Agency (SFA) regulations, HACCP, ISO 22000/FSSC 22000, and company food safety standards.
• Oversee food hygiene, sanitation, pest control, and workplace safety practices.
• Lead internal audits, external audits, and regulatory inspections.
• Investigate food safety incidents and implement corrective and preventive actions.

Team Leadership & People Management

• Lead, mentor, and develop the Central Kitchen management and production teams.
• Manage workforce planning, recruitment, scheduling, performance management, and succession planning.
• Foster a high-performance culture focused on accountability, teamwork, and continuous learning.
• Conduct regular coaching, training, and competency development programmes.

Inventory, Procurement & Cost Management

• Monitor food costs, labour costs, and operational expenses to achieve budget targets.
• Work closely with Procurement to ensure timely sourcing of quality raw materials.
• Optimise inventory levels to minimise wastage and stock shortages.
• Analyse production costs and implement initiatives to improve profitability.

Stakeholder Management

• Collaborate with Culinary, Research & Development, Procurement, Supply Chain, Quality Assurance, Sales, and Operations teams to ensure seamless business operations.
• Support new product launches and menu implementation by ensuring production readiness.
• Build strong relationships with internal stakeholders, suppliers, and regulatory authorities.

Reporting & Continuous Improvement

• Prepare and present operational reports, production performance, cost analysis, and KPI dashboards to senior management.
• Analyse operational data to identify trends, risks, and opportunities for improvement.
• Lead Lean, Six Sigma, or continuous improvement initiatives to enhance productivity and operational excellence.

Job Requirements

• Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hospitality Management, Operations Management, Supply Chain Management, or a related discipline.
• Minimum 12 years of experience in food manufacturing, central kitchen, large-scale catering, or food production operations.
• At least 5 years in a senior leadership or management role overseeing high-volume food production.
• Proven experience managing large operational teams within a central kitchen or food manufacturing environment.
• Experience supporting multiple outlets, institutional catering, or large-scale meal production is highly advantageous.
• Candidates with Large-scale Central Kitchen Operations, Food Manufacturing, Institutional Catering, Airline Catering, Hospitality Food Production, Ready-to-Eat Meal Manufacturing, Commissary Operations will be highly advantageous.
• Must possess strong teamwork and leadership skills.
• Must be able to compromise and work together with stakeholders (GM, HR, Finance and Head of Singapore Operations).
• Must be able to handle the operations of high-food volume production.
• Key experience in production planning and scheduling is a must.

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using, and disclosing your personal data for the purpose stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

Adrian Chan| EA Personnel No: R2199063

Elitez Pte Ltd | EA License No: 16C8004