About the role
About the Role
We are seeking an experienced Head of Central Kitchen to lead the end-to-end operations of a high-volume central kitchen environment. This is a senior leadership position for an experienced food production or catering professional with a strong track record in production planning, operational excellence, food safety, cost management and large-scale manpower leadership.
Key Responsibilities
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Lead the overall daily operations of a high-volume central kitchen and ensure timely production and fulfilment of demand.
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Plan and manage daily production schedules, manpower deployment and production capacity.
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Monitor production output, food quality and adherence to recipes, specifications and established standards.
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Establish and monitor KPIs covering productivity, quality, cost, manpower and service performance.
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Ensure compliance with SFA regulations and internal food safety requirements.
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Oversee food hygiene, sanitation, pest control, workplace safety and audit readiness.
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Lead investigations into food safety or operational incidents and implement corrective and preventive actions.
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Manage, coach and develop the central kitchen's management and production teams.
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Oversee workforce planning, recruitment, scheduling, performance management and succession planning.
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Collaborate with Culinary, R&D, QA, Procurement, Sales and Operations teams on product launches and production readiness.
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Prepare and present operational reports, cost analysis, KPI dashboards and improvement plans to senior management.
Requirements
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Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hospitality, Operations Management, Supply Chain Management or a related discipline.
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Minimum 12 years of experience in food manufacturing, central kitchen, large-scale catering or food production operations.
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At least 5 years of senior leadership/management experience overseeing high-volume food production.
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Proven experience managing large operational teams within a central kitchen, food manufacturing or large-scale catering environment.
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Strong experience in production planning and scheduling is essential.
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Experience supporting multiple outlets, institutional catering, airline catering, ready-to-eat meal production or commissary operations will be highly advantageous.
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Strong understanding of food safety, quality management and regulatory requirements.
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Demonstrated ability to manage food costs, labour costs, inventory and operational budgets.
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Able to work collaboratively with senior stakeholders across HR, Finance, Operations and other functions.
Attention to: Felicia Lim
By submitting any application or résumé to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.
We regret to inform you that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.
Elitez Pte Ltd | EA Licence: 16C8004| Kwok Kia Wei | Registration No: R2110176
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