Head of Kitchen Operations (Central Kitchen)

We are one of Singapore's fastest-growing halal-certified Indian events caterers - hundreds of events a month from one central kitchen, now expanding to satellite outlets. Our kitchen is technology-run: orders flow from our ERP into a live prep board, stock is counted by AI photo stocktake, production runs on a batch register with FIFO and waste tracking, dispatch is planned and timestamped, and hygiene is photo-scored daily. We are hiring one person to run this kitchen completely - so ownership never has to step in. WHAT YOU WILL OWN (DELIVERABLES, NOT DUTIES) - Food cost: take it from 26% to 24% of revenue and hold it there - Wastage: cut it in half within two quarters - Output: at least 98% of orders fully packed by their dispatch window, zero stockouts at events - People: roster the kitchen team inside an hours budget, hold them accountable, build and train a named deputy - Compliance: halal (MUIS) and SFA hygiene without exception AI cleanliness score of 85 or above - Numbers: a 10-line daily flash report by 10pm, a weekly scoreboard you present every Monday, and a monthly kitchen P&L you present by the 5th - Growth: production readiness for each new satellite outlet we launch - each one pays you a recurring bonus HOW YOU ARE PAID We pay deliberately KPI-heavy - a lean base and a large monthly bonus you control: - Base $3,000 to $6,000 depending on experience and qualifications - Up to $1,800/month across 6 measured KPIs: food cost, wastage, labour %, on-time dispatch, reporting discipline, hygiene - $300/month recurring per satellite outlet launched (capped at 4) plus $1,000 per on-time launch - offered instead of annual increments - Every KPI is measured by systems, not opinions. The full scorecard is shown to you before you sign. YOU MUST HAVE - 8+ years in volume catering, hotel banquet, or central-kitchen/food-factory production, with 3+ years owning the kitchen's numbers (food cost, labour, waste) - not just the cooking - The ability to state, from memory, your last kitchen's monthly revenue, food-cost %, labour %, and waste % - Evidence you will be asked to show at interview: a food-cost report you personally built, rosters you authored, and a named supplier-negotiation win with before/after prices - Food safety certification (HACCP / FSSC / SFA Food Hygiene). Halal-certified kitchen experience strongly preferred MUIS Halal Liaison experience is a major plus - Comfort with being measured: our kitchen runs on AI stocktake counts, photo-scored hygiene, and timestamped dispatch. The daily flash report is a condition of employment. If that sounds like pressure, this is not your job. If it sounds like finally being run properly, apply. HOW TO APPLY Apply with your resume plus one short paragraph: the numbers of the last kitchen you ran - monthly revenue, food-cost %, labour %, waste % - and one change you personally made that moved one of those numbers. Applications without the paragraph will not be shortlisted.