Team Leader (Central Kitchen)

We are seeking a dynamic and dependable Team Leader to manage daily central kitchen section operations. This middle-management role is ideal for an experienced food production professional ready to lead section teams, drive operational excellence, and uphold exemplary food safety and quality standards. Responsibilities Lead daily section operations across assigned departments (Preparation, Cooking, or Packaging).

Spend at least 70% of scheduled working hours directly on the production floor providing hands-on leadership, instruction, and active supervision.

Serve as the operational leader for food safety, verifying pre-work hygiene checks, Critical Control Points (CCPs), temperature logs, and yield accuracy.

Act as first responder for machinery, equipment, or tool failures on the production floor; resolve issues safely or escalate to the next level superior.

Supervise core section tasks including thermal operations, combi-oven/kettle cooking cycles, blast chilling, tray assembly speed, and automated packaging (MAP gas flush, checkweighing, metal detection).

Conduct weekly section review meetings, monitor cycle times, and implement actions to increase overall section output and efficiency.

Maintain labor-hour productivity standards while proposing cost-control and workload-reduction initiatives.

Lead, mentor, and retain Senior Production Operators (SPOs) and Production Operators (POs), conducting bi-weekly 1-on-1 performance and wellbeing reviews.

Enforce strict adherence to 5S cleanliness, allergen tool segregation, and Lockout/Tagout (LOTO) safety protocols.

Requirements Valid Food Hygiene Certificate required (Advanced Food Hygiene certification preferred).

Minimum 3 years of experience in food service, food manufacturing, catering, or institutional food preparation.

Minimum 3 years of middle-management experience leading teams of approximately 10 people.

Full mastery of foundational operator roles and operational processes (thermal processing, blast chilling, packaging lines).

Strong understanding of food manufacturing business models, cost control, and productivity optimization.

Working proficiency in English to support team communication, training, and operational logging.

Demonstrated commitment to fair conduct, team engagement, zero unnotified absences, and high governance standards.

Flexibility to work shift schedules, including weekends and public holidays.

Compensation & Benefits 5-day work week

Competitive monthly salary package 

Supportive, inclusive, and culture-driven workplace environment

Work Location: Sakae Building, 28 Tai Seng Street, Singapore