Central Kitchen Operations Lead

1. JOB PURPOSE

To lead and oversee the daily operations of the Central Kitchen, ensuring effective production planning, operational efficiency, manpower utilisation, product quality, food safety compliance and cost control.

The position is responsible for coordinating production activities, monitoring operational performance, developing production teams and driving continuous improvements to ensure production targets, business requirements and operational standards are consistently achieved.

2. KEY RESPONSIBILITIES

A. Production Planning & Coordination

• Develop and coordinate daily, weekly and monthly production plans based on sales forecasts, outlet demands, operational requirements and production capacity.

• Ensure production schedules, output targets and delivery requirements are achieved.

• Coordinate production priorities and resources to meet business demands.

• Identify potential production constraints and implement appropriate solutions.

B. Production Operations Management

• Oversee daily Central Kitchen production activities to ensure smooth workflow and operational efficiency.

• Monitor production output, schedule achievement, productivity and production accuracy.

• Ensure production processes are carried out according to established procedures and standards.

• Identify operational bottlenecks and recommend improvements.

C. Manpower Planning & Deployment

• Plan, allocate and optimise manpower according to production requirements.

• Monitor employee attendance, deployment, overtime (OT) and manpower utilisation.

• Identify manpower shortages and recommend appropriate workforce arrangements.

• Ensure effective deployment of full-time, part-time and foreign employees.

D. Labour Productivity & Cost Efficiency

• Monitor labour hours, overtime expenditure and production labour costs.

• Evaluate manpower productivity against production output and operational requirements.

• Identify inefficiencies and implement measures to improve workforce productivity.

• Recommend manpower adjustments and cost-saving initiatives.

E. Team Leadership & Development

• Lead, supervise, coach and develop production supervisors, team leaders and production employees.

• Establish clear work expectations, performance standards and accountability.

• Monitor employee performance, discipline and workplace conduct.

• Conduct on-the-job training and develop employees' operational capabilities.

• Support succession planning and the development of future team leaders.

F. Quality Assurance & Production Standards

• Ensure consistency in product quality, specifications, portioning and production accuracy.

• Monitor production processes and identify quality deviations.

• Work closely with the QA team to investigate quality issues and implement corrective and preventive actions.

• Ensure products meet company standards before distribution to outlets.

G. Food Safety & Workplace Safety

• Ensure compliance with applicable Singapore Food Agency (SFA) requirements, food safety regulations, HACCP, ISO 22000 (where applicable) and company SOPs.

• Maintain proper food handling, personal hygiene, sanitation and workplace safety standards.

• Monitor food safety practices and address non-compliance promptly.

• Support internal and external audits and ensure corrective actions are implemented.

H. Cost, Yield & Wastage Control

• Monitor raw material utilisation, production yield and wastage.

• Identify opportunities to reduce unnecessary material consumption and production losses.

• Review production costs and recommend cost-control measures.

• Ensure efficient utilisation of resources without compromising product quality.

I. Inventory & Raw Material Coordination

• Coordinate with Purchasing, Warehouse and relevant departments to ensure sufficient raw materials and packaging supplies.

• Monitor stock usage, inventory accuracy and material availability.

• Ensure production requirements are aligned with stock availability and delivery schedules.

• Highlight shortages, excess stock and potential wastage.

J. Equipment & Facility Management

• Monitor the condition and operational readiness of production machinery and equipment.

• Coordinate preventive maintenance, servicing and repairs.

• Ensure equipment is used safely and properly maintained.

• Minimise equipment breakdowns and production downtime.

K. Process Improvement & Operational Excellence

• Review existing production processes and identify opportunities to improve workflow and efficiency.

• Implement initiatives to improve productivity, production capacity and operational performance.

• Identify production bottlenecks and recommend practical solutions.

• Support new product launches, production trials and process improvements in collaboration with R&D and relevant departments.

L. Management Reporting & Performance Monitoring

• Prepare and review production reports covering output, manpower, labour hours, overtime, productivity, wastage and production costs.

• Analyse operational performance and identify areas requiring improvement.

• Provide timely updates, findings and recommendations to the Production Operations Manager.

• Monitor progress against production targets and agreed performance indicators.

M. Cross-Departmental Coordination

• Work closely with QA, Purchasing, Warehouse, Operations, R&D and other relevant departments.

• Coordinate production requirements with outlet operational demands.

• Ensure effective communication and timely resolution of production-related matters.

N. Acting Capacity & Delegated Authority

• When formally appointed by Management, act as the Officer-in-Charge (OIC) of Central Kitchen operations during the absence of the Production Operations Manager.

• Oversee daily operational matters within the delegated scope of authority.

• Ensure business continuity and timely resolution of operational issues.

• Escalate significant manpower, financial, disciplinary, food safety and operational matters to Management where approval is required.

3. KEY PERFORMANCE INDICATORS (KPIs)

Performance will be assessed based on the following:

1. Production output and schedule achievement.

2. Manpower utilisation and labour productivity.

3. Overtime management and labour cost efficiency.

4. Product quality, consistency and production accuracy.

5. Food safety, hygiene and audit compliance.

6. Raw material utilisation, production yield and wastage control.

7. Equipment reliability and production downtime.

8. Employee performance, training and team development.

9. Operational efficiency and continuous improvement initiatives.

10. Accuracy and timeliness of production reporting.
    

    
    QUALIFICATIONS & EXPERIENCE

    • Minimum 2–5 years of relevant working experience in food manufacturing, central kitchen or large-scale food production operations.

    • Previous experience in production supervision, team leadership or operational coordination will be an advantage.

    • Strong practical knowledge of production planning, manpower deployment and daily production operations.

    • Familiarity with food safety standards, HACCP and ISO 22000 requirements is preferred.

    • Hands-on experience in labour productivity, overtime monitoring, cost control, inventory management and production reporting.

    • Demonstrated ability to lead, supervise, motivate and develop production teams.

    • Strong problem-solving, communication, organisational and decision-making skills.

    • Proficient in Microsoft Office and production-related reporting systems.

    • Able to work independently, manage operational challenges and meet production deadlines.