Job Description
We are seeking a highly experienced and motivated Head of Central Kitchen Operations to oversee the end-to-end operations of our main kitchen, which supports our growing F&B business across multiple outlets.
This leadership role is responsible for ensuring the smooth, safe, and cost-effective operation of our central kitchen. The successful candidate will lead the kitchen team, oversee production planning, enforce hygiene standards, and coordinate closely with outlet teams to ensure consistent quality and supply.
Key Responsibilities
- Oversee and manage daily operations of the central kitchen serving multiple outlets
- Supervise kitchen staff, including chefs, line cooks, and kitchen assistants
- Develop and implement kitchen SOPs, production schedules, and quality control systems
- Plan and monitor food production to ensure consistency, timeliness, and portion control
- Ensure full compliance with SFA, NEA, and food hygiene regulations
- Work with procurement and outlet managers to manage inventory, food cost, and wastage
- Train and develop kitchen staff to ensure high performance and adherence to standards
- Monitor and maintain kitchen equipment and facilities
- Report on kitchen KPIs, food cost performance, and productivity to senior management
Requirements
- Bachelor's Degree in Culinary Arts, Hospitality Management, Food Science, or a related field
- At least 6 years of experience in a professional kitchen environment, including 2+ years in a leadership/managerial role
- Strong knowledge of food safety standards, kitchen workflows, and production planning
- Proven ability to lead and manage kitchen teams effectively
- Excellent communication, organizational, and problem-solving skills
- Proficient in kitchen management systems and Microsoft Office tools
- Food Hygiene Certificate preferred
