Head of Production

Job Title

Head of Production - Central Kitchen (Pastry/Bakery)

Job Summary
The Head of Production is responsible for overseeing all central kitchen operations, including production planning, product development, quality control, regulatory compliance, and team management. This role ensures efficient production processes, consistent product quality, and compliance with food safety standards set by the Singapore Food Agency and internal HACCP requirements. The position also leads research and development initiatives to support product innovation and continuous improvement.

Key Responsibilities

1. Production Management

• Oversee daily production operations of the central kitchen to ensure efficiency, productivity, and consistent product quality.

• Develop and implement production schedules to meet business demand and delivery timelines.

• Optimize workflow, manpower allocation, and equipment utilization.

• Monitor production costs, wastage, and yield to improve operational efficiency.

• Ensure all production processes follow standardized recipes and procedures.

2. Research & Development (R&D)

• Lead the development of new pastry and bakery products aligned with company strategy and market trends.

• Conduct product testing, recipe formulation, and improvement of existing products.

• Work closely with management and marketing teams to launch new products successfully.

• Ensure new product development considers scalability, cost efficiency, and production feasibility.

3. Quality Control & Food Safety

• Implement and maintain food safety and quality management systems in the central kitchen.

• Ensure strict compliance with HACCP (Hazard Analysis and Critical Control Points) standards.

• Monitor hygiene, sanitation, and food handling practices across the production team.

• Conduct regular internal audits and ensure corrective actions are implemented.

4. Licensing & Regulatory Compliance

• Ensure full compliance with licensing and regulatory requirements from the Singapore Food Agency.

• Maintain proper documentation and records for inspections, audits, and regulatory reviews.

• Coordinate with regulatory authorities during inspections and ensure timely renewal of licenses and certifications.

• Ensure all staff comply with food safety and workplace safety requirements.

5. Team Leadership & Training

• Manage, supervise, and mentor the production team, including chefs, bakers, and kitchen assistants.

• Conduct training on SOPs, food safety standards, and operational procedures.

• Build a high-performing team culture focused on quality, safety, and efficiency.

• Monitor staff performance and support workforce planning.

6. Continuous Improvement

• Identify opportunities to improve production efficiency, reduce costs, and enhance product quality.

• Implement process improvements and automation where appropriate.

• Maintain proper documentation of recipes, SOPs, and production records.

Qualifications & Experience

• Diploma or Degree in Culinary Arts, Food Science, or related field.

• Minimum 5-8 years experience in pastry/bakery production or central kitchen operations.

• Strong experience in large-scale food production.

• Good knowledge of HACCP and food safety regulations.

• Experience working with regulatory requirements from the Singapore Food Agency is preferred.

• Strong leadership, organizational, and problem-solving skills.

Key Skills

• Production planning and operations management

• Product development and innovation

• HACCP and food safety management

• Regulatory compliance and licensing

• Team leadership and staff training

• Cost control and process optimization