Central Kitchen Operations Supervisor

Job Summary The Operations Manager oversees daily mass-production schedules, manages industrial manufacturing floor processes, coordinates technical workforce shifts, and enforces strict quality control to maximize plant throughput. The role acts as a primary bridge between advanced culinary execution and automated batch scalability, ensuring all production strictly conforms to food safety guidelines and delivery criteria. 3. Key Responsibilities & Duties Production Line Supervision & Throughput • Daily Shift Management: Supervise plant floor operators, allocate shift assignments, and manage automated equipment tracking matrices. • Batch Flow Optimization: Coordinate end-to-end processing, blast-freezing, and industrial packaging timelines to ensure uninterrupted output. • Resource Maximization: Monitor daily machinery uptime and throughput numbers against weekly wholesale distribution targets. Recipe Standardization & Industrial Scalability • Formula Transformation: Scale established culinary recipes into programmatic, automated mass-production formulas. • Consistency Measures: Execute precision weight-and-measure parameters to preserve profile standards across heavy volume runs. • Waste Minimization: Audit variance levels and optimize batch yields to reduce ingredient overhead costs.SFA Compliance & Quality Assurance • Regulatory Enforcement: Drive comprehensive compliance with Singapore Food Agency (SFA) licensing standards, HACCP frameworks, and safety guidelines. • Testing Routines: Manage ongoing shelf-life testing, sensory checks, and raw input inspection protocols for the facility. • Traceability Records: Maintain rigorous digital logbooks tracking sterilization timelines, processing temperatures, and ingredient batch sources. Inventory Management & Cold-Chain Logistics • Stock Balancing: Monitor raw materials drawdowns and interface with procurement teams for predictive purchasing. • Climate Stewardship: Supervise storage environments to secure total cold-chain isolation for fresh and finished goods. 4. Candidate Specifications • Professional Background: Minimum of 5–8 years of professional culinary, kitchen leadership, or industrial food production experience. • Regulatory Proficiency: Certified completion of advanced food hygiene courses with deep hands-on familiarity with SFA and HACCP operations. • Technical Skillsets: Competency in scaling math formulas, industrial cooking machinery optimization, and automated workflow tracking.