Kitchen Supervisor/Manager

Job Description & Requirements

Supervise Operations: Overseational central kitchen daily workflow, ensuring high-volume food production aligns with scheduled delivery timelines and quality control standards.

Food Preparation & Cooking: Overseational large-batch cooking, ingredient preparation, and standardized recipe execution while maintaining consistent taste, portioning, and presentation.

Quality & Inventory Control: Oversee raw ingredient quality, monitor stock levels, conduct stocktakes, and minimize food wastage through efficient portion control.

Hygiene & Food Safety: Maintain strict adherence to Singapore Food Agency (SFA) food safety, workplace health and safety (WSH), and hygiene protocols across all production stations.

Staff Leadership & Training: Guide, supervise, and train kitchen staff/commis chefs, managing shift scheduling and workstation discipline.

Equipment & Maintenance: Ensure correct operation and regular maintenance checks of heavy commercial central kitchen machinery and equipment.

Requirements

• Experience: Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or senior cook capacity (experience in a Central Kitchen or high-volume food manufacturing environment preferred).
• Technical Knowledge: Deep understanding of food safety protocols, mass food production techniques, standard operating procedures (SOPs), and inventory management systems.
• Leadership Skills: Strong supervisory capabilities, physical stamina, and clear communication skills to direct a diverse kitchen crew efficiently under tight timelines.
• Schedule Flexibility: Willingness to work early morning shifts, weekends, and public holidays as dictated by production cycles.