Central Kitchen Manager

Responsibilities:

• Lead daily lineups and team meetings, maintain rapport with production staff
  
• Oversee quality control across all production
  
• Manage ISO documentation and compliance
  
• Drive productivity and efficiency improvements in workflow
  
• Plan manpower schedules across shifts
  
• Coordinate with outlets on quality control and stock levels
  
• Identify and resolve production bottlenecks
  
• Own menu development end to end: recipe trials, costing, sampling with leadership
  
• Manage food costing for new SKUs
  
• Handle raw material procurement, vendor relationships, wastage tracking
  
• Ensure SFA license compliance and food safety standards, coordinating with the Halal Assurance Officer where relevant
  
• Train and upskill junior kitchen staff
  
• Flag equipment and facility issues, coordinate repairs
  

Qualities: energetic and positive on the floor, strong problem-solving instinct, organised and detail-oriented.

Salary range: SGD 4,500–6,500/month, depending on experience with ISO systems and multi-outlet operations.