Production & Operations Management: Oversee daily food preparation, cooking, portioning, packing, and distribution schedules.Formulate and enforce Standard Operating Procedures (SOPs) to maintain recipe consistency and high-volume output.Coordinate equipment maintenance, repairs, and facility upkeep. [1, 2, 3]
Quality Control & Food Safety: Enforce strict hygiene and safety standards, including SFA (Singapore Food Agency), HACCP, and WSH (Workplace Safety and Health) compliance.Conduct routine quality checks on ingredients, prepared dishes, and outgoing orders.Manage audits, inspections, and corrective actions. [1, 2, 3, 4]
Inventory & Supply Chain: Manage inventory planning, stock levels, and procurement to prevent shortages or excess waste.Source and evaluate food and packaging suppliers, negotiate pricing, and manage vendor contracts.Track food cost control, portion sizing, and yield varian
