Key Responsibilities:
1. Kitchen Operations & Leadership:
Lead, manage, and oversee all aspects of kitchen operations, including planning, organizing, and directing daily production activities for a large-scale food manufacturing facility.
Develop and implement efficient production schedules to meet demand and optimize workflow.
Supervise, coach, mentor, and develop a team of culinary professionals (e.g., cooks, prep staff, line leads), fostering a culture of accountability, collaboration, and continuous improvement.
Delegate tasks effectively and monitor performance to ensure targets are met.
Manage staff scheduling, attendance, and performance reviews.
2. Culinary Execution & Product Development:
Possess in-depth knowledge and experience in using modern kitchen equipment common in manufacturing settings (e.g., blast freezers, combi ovens, tumblers, tilting pans, large-scale mixers).
Ensure all food products are prepared consistently according to standardized recipes, maintaining precise portion control and minimizing waste.
Oversee menu development and refinement for mass production, adapting recipes for scalability without compromising taste or quality.
Research and introduce new culinary trends, ingredients, and production techniques to enhance product offerings and efficiency.
Conduct sensory evaluations and taste tests to ensure product quality and consistency.
3. Quality Assurance & Compliance:
Implement and enforce rigorous quality control procedures throughout the production cycle, from raw ingredient inspection to finished product packaging.
Maintain consistency in product quality across all production lines and batches.
Ensure strict compliance with all relevant food safety and hygiene standards and regulations (e.g., HACCP, ISO 22000, GMP, local food safety authorities like SFA in Singapore).
Conduct regular audits and inspections of food handling, storage, and preparation areas.
Develop and maintain accurate records of production output, inventory levels, and quality control measures.
4. Production & Process Management:
Optimize production processes to enhance efficiency, reduce costs, and minimize waste (e.g., through yield management, inventory optimization).
Oversee inventory management, ensuring timely procurement of high-quality ingredients, proper storage, and effective rotation to reduce spoilage.
Collaborate with procurement and supply chain teams to source ingredients that meet quality and cost requirements.
Manage the upkeep and maintenance of all kitchen equipment, ensuring operational continuity and adherence to safety standards.
Identify and troubleshoot production issues, implementing corrective actions promptly.
5. Cost & Budget Control:
Monitor and control production costs, reviewing recipes and yields to ensure cost-effectiveness.
Identify and implement cost-saving initiatives without compromising product quality or safety.
Manage the kitchen budget, track expenses, and prepare financial reports as required.
6. Technology Integration & Innovation:
Evaluate, adopt, and implement new technologies and kitchen systems (e.g., inventory management software, production planning tools) to improve operational efficiency, enhance product consistency, and streamline workflows.
Stay abreast of industry advancements in food processing and culinary technology.
7. Training & Development:
Design and deliver comprehensive training programs to enhance the culinary and operational skills of kitchen staff.
Monitor performance, provide constructive feedback, and support professional development opportunities for the team.
Requirement:
Culinary degree or diploma from a recognized culinary institution is highly preferred. Bachelor's degree in Food Science, Hospitality Management, or a related field is a plus.
At least 3-5 years in a leadership role within a food manufacturing facility, central kitchen, or high-volume catering operation. Experience with relevant cuisine types is often a plus.
Valid Food Handler's Permit and certifications in food safety management
