Central Kitchen Manager

You will lead the daily operations of a central kitchen specializing in Burmese meals and catering services, driving efficient production, quality compliance, and team development to deliver exceptional culinary experiences and support business growth.

Responsibilities

• Oversee daily production workflows and logistics to ensure timely delivery of meals and catering orders
• Manage inventory control and procurement processes, maintaining strong supplier relationships focused on authentic Burmese ingredients
• Optimize production processes to achieve a balance of high quality, cost-efficiency, and operational capacity
• Ensure strict compliance with Singapore’s food safety regulations (SFA standards) and HACCP guidelines through regular audits and inspections
• Occasionally perform deliveries with drivers as needed on routes to check in on customer feedback
• Collaborate with head chefs to maintain consistent quality and authenticity of catered meals
• Lead, train, and supervise kitchen staff including production teams, chefs, and support personnel to enhance operational performance
• Develop and manage shift rosters and staffing levels to maintain a positive and collaborative work environment
• Identify team training needs and implement skill development programs focused on Burmese food preparation and kitchen operations
• Coordinate with sales and customer service teams to plan and execute catering projects of various scales
• Facilitate seamless communication between kitchen production and delivery teams to ensure on-time order fulfillment
• Support menu development for catering packages based on client requirements and seasonal ingredient availability
• Monitor operational costs, prepare budgets, and implement cost-control measures to improve financial performance
• Track key performance indicators (KPIs) such as production output, waste reduction, and customer satisfaction to identify opportunities for process improvement and business growth
• Handle quality issues, customer complaints and lead investigations with corrective actions across kitchen

Required competencies and certifications

• Strong knowledge of Singapore food safety regulations and quality management systems, including HACCP
• Proven leadership skills to manage and develop kitchen teams effectively
• Proficiency in inventory management software (XERO) and MS Office applications