CENTRAL KITCHEN MANAGER - #1168131

The Manager, Central Kitchen Operations leads all operational activities across RE&S's Central Kitchen (CNK), overseeing daily production execution, labour deployment, supply chain continuity and equipment management. This role is accountable for coordinating across production, supply chain, quality/compliance and HR functions to ensure seamless operations across the central kitchen.

KEY ACCOUNTABILITIES

1. Production Operations & Oversight

● Oversee daily production execution, staffing allocation, and shift operations across central kitchen

● Monitor and drive production KPIs: output volume, yield/waste reduction, labor costs, equipment uptime

● Ensure staff discipline, training, and continuous process improvement on production floor

● Conduct monthly stock takes and verify inventory accuracy; ensure accurate daily handovers to logistics

● Identify and resolve day-to-day production issues and outlet feedback

2. Supply Chain & Ingredient Coordination

● Oversee raw materials and inventory management.

● Manage staffing allocation in coordination with production planning

● Track ingredient wastage investigations and implement corrective actions with suppliers

● Support and coordinate new product launch ingredient with product development team

3. Equipment & Preventive Maintenance (PM)

● Coordinate with in in house / external contractors and vendors for equipment servicing needs.

● Plan and execute equipment purchases

4. Quality, FSSC & Compliance

● Maintain compliance in kitchen operations in accordance to FSSC22000

● Investigate all quality issues and implement corrective actions

● Drive continuous improvement in workplace safety and food hygiene practices

6. HR Administration & Recruitment Support

● Staff development and performance management

7. Cross-Functional Communication & Reporting

● Manage feedback loops and resolve cross-outlet operational issues

● Lead weekly meetings with production supervisors to track task completion, provide coaching, and problem-solve

REQUIRED QUALIFICATIONS

● Minimum 5 years of operations, supply chain, or project management experience in F&B or food manufacturing

● Demonstrated experience managing teams in a multi-site, fast-paced environment

● Proven track record in coordinating cross-functional projects

● Strong knowledge of food safety/FSSC compliance

● Proficiency in spreadsheets (Excel)

● Bilingual (English and Mandarin) preferred

● Strong communication, problem-solving, and stakeholder management skills

PREFERRED QUALIFICATIONS

● FSSC 22000 or Food Safety Supervisor certification

● Experience in a multi-brand F&B group or restaurant chain environment

● Experience with production scheduling, demand planning, and inventory management systems

CORE COMPETENCIES

● Leadership

● Operational Excellence: Drive efficiency, quality, and cost discipline in daily operations

● Project Management: Plan, execute, and deliver complex multi-stakeholder projects on time and within budget

● Communication: Clear, timely communication across production floor, supply chain, outlets, and leadership

● Problem-Solving: Quickly identify root causes and implement effective corrective actions

● Attention to Detail: Ensure accuracy in compliance, documentation, and data reporting

● Adaptability: Thrive in a fast-paced, changing environment with competing priorities