Operation manager (Central kitchen)

Basic information:

• Location: Tuas
• 5 days work week (Shift work)
• MNC

Job scope:

Operational Management

• Develop and implement SOPs to ensure efficient kitchen operations.
• Oversee food production, planning, inventory, and scheduling to ensure timely, high-quality output.
• Identify areas for process improvement to boost productivity and reduce costs.

Quality Assurance

• Enforce food safety and quality standards through regular audits and inspections.
• Work with cross-functional teams to address quality concerns and ensure compliance.

Team Leadership

• Lead and mentor kitchen staff, fostering a collaborative and high-performance culture.
• Provide training and regular feedback to improve team capabilities and ensure adherence to procedures.

Resource & Inventory Management

• Allocate resources effectively to meet production goals.
• Manage inventory and coordinate with procurement to ensure consistent supply and minimize waste.

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