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Operations Manager- Central Kitchen
49 minutes ago
Job Summary You will lead the daily operations of a central kitchen specializing in Japanese bentos and premium 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 bentos and catering orders Manage inventory control and procurement processes, maintaining strong supplier relationships focused on authentic Japanese 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 Collaborate with head chefs to maintain consistent quality and authenticity of bentos and catering menus 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 Japanese 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 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 and MS Office applications Preferred competencies and qualifications Diploma or degree in Food Science, Hospitality Management, or related field Minimum 5 years of operations management experience in a central kitchen or large-scale F&B setting Experience with Japanese cuisine and catering operations Understanding of Japanese culinary culture and ingredients Ability to work flexible hours including weekends and public holidays #J-18808-Ljbffr
