We are seeking a dynamic and dependable Team Leader to manage daily central kitchen section operations. This middle-management role is ideal for an experienced food production professional ready to lead section teams, drive operational excellence, and uphold exemplary food safety and quality standards.

Responsibilities

• Lead daily section operations across assigned departments (Preparation, Cooking, or Packaging).

• Spend at least 70% of scheduled working hours directly on the production floor providing hands-on leadership, instruction, and active supervision.

• Serve as the operational leader for food safety, verifying pre-work hygiene checks, Critical Control Points (CCPs), temperature logs, and yield accuracy.

• Act as first responder for machinery, equipment, or tool failures on the production floor; resolve issues safely or escalate to the next level superior.

• Supervise core section tasks including thermal operations, combi-oven/kettle cooking cycles, blast chilling, tray assembly speed, and automated packaging (MAP gas flush, checkweighing, metal detection).

• Conduct weekly section review meetings, monitor cycle times, and implement actions to increase overall section output and efficiency.

• Maintain labor-hour productivity standards while proposing cost-control and workload-reduction initiatives.

• Lead, mentor, and retain Senior Production Operators (SPOs) and Production Operators (POs), conducting bi-weekly 1-on-1 performance and wellbeing reviews.

• Enforce strict adherence to 5S cleanliness, allergen tool segregation, and Lockout/Tagout (LOTO) safety protocols.

Requirements

• Valid Food Hygiene Certificate required (Advanced Food Hygiene certification preferred).

• Minimum 3 years of experience in food service, food manufacturing, catering, or institutional food preparation.

• Minimum 3 years of middle-management experience leading teams of approximately 10 people.

• Full mastery of foundational operator roles and operational processes (thermal processing, blast chilling, packaging lines).

• Strong understanding of food manufacturing business models, cost control, and productivity optimization.

• Working proficiency in English to support team communication, training, and operational logging.

• Demonstrated commitment to fair conduct, team engagement, zero unnotified absences, and high governance standards.

• Flexibility to work shift schedules, including weekends and public holidays.

Compensation & Benefits

• 5-day work week

• Competitive monthly salary package 

• Supportive, inclusive, and culture-driven workplace environment

• Work Location: Sakae Building, 28 Tai Seng Street, Singapore