Head of Central Kitchen Operations

About Us

Albert Cafe & Restaurant, set in the colonial charm of Albert Court, is a welcoming all-day dining spot serving freshly prepared Indian, Western, Asian and International cuisine — from breakfast buffets and high tea to set lunches and dinners. Proudly Halal-certified for the third year running, we take pride in the quality and consistency of everything we serve, and we're now looking for an experienced leader to head our central kitchen operations.

Role Overview

We are seeking an experienced Head of Central Kitchen Operations to lead and scale the end-to-end operations of our central kitchen (commissary). Reporting to the Director, you will drive production efficiency, food safety, quality consistency and cost control across all outlets, while building and developing a high-performing kitchen team.

Key Responsibilities

• Lead daily central kitchen operations including production planning, scheduling and output to meet demand across all outlets and retail channels
• Develop, standardise and document recipes, portioning and production processes to ensure consistency and quality across every outlet
• Establish and enforce food safety, hygiene and HACCP standards in full compliance with Singapore Food Agency (SFA) licensing and regulatory requirements
• Lead, mentor, roster and develop the kitchen team; set KPIs, conduct performance reviews and foster a culture of accountability and excellence
• Manage procurement, supplier relationships, inventory and stock control to optimise cost, minimise wastage and maintain freshness
• Own the central kitchen budget; monitor food cost, labour cost and operating expenses against targets and implement cost-saving initiatives
• Plan production capacity and workflow; optimise layout, equipment utilisation and processes to improve productivity and throughput
• Oversee maintenance, calibration and cleanliness of equipment and facilities, ensuring Workplace Safety and Health (WSH) compliance
• Coordinate with outlet managers, logistics and distribution on order fulfilment, delivery schedules and demand forecasting
• Drive continuous improvement, new product development and menu engineering with the culinary and management teams
• Maintain documentation and audit-readiness for SFA, NEA, MUIS and internal quality audits

Requirements

• Minimum 8–10 years of culinary/kitchen experience, including at least 1-2 years in a central kitchen, commissary, production kitchen or multi-outlet F&B leadership role
• Proven track record of leading and scaling kitchen operations and managing sizeable teams
• Strong working knowledge of food safety and hygiene standards, HACCP and SFA licensing requirements
• WSQ Food Safety Course Level 3 (or willing to obtain) — or equivalent food safety leadership certification
• Solid command of food costing, inventory management and budget control
• Experience in recipe standardisation, portion control and production planning
• Familiarity with commercial kitchen equipment, workflow design and production systems
• Strong leadership, organisational, problem-solving and communication skills
• Proficiency in English (our working language) to communicate effectively with a diverse kitchen team
• Diploma or certification in Culinary Arts, Food Science, Hospitality or a related field is advantageous (or equivalent relevant experience)
• Able to thrive in a fast-paced production environment

What We Offer

• A competitive salary, commensurate with experience
• Discretionary performance bonus
• Transport and housing allowances
• Staff meals provided
• Genuine career development and progression opportunities across our growing family of sister restaurants