全职 Central Kitchen Operations Manager 工作, 薪水 up to SGD 3,500, LEE WEE & BROTHERS PTE. LTD. East Region (Singapore) 公司招聘中 - Ricebowl

Responsibilities:

• Lead and manage daily kitchen and production section operations to optimize throughput and workflow efficiency.
• Supervise staff across respective preparation stations to ensure meal/food preparation aligns with production schedules.
• Enforce strict compliance with quality control Standard Operating Procedures (SOPs), ensuring accurate portioning and ingredient measurement procedures (e.g., weighing scale protocols).
• Establish and enforce rigorous hygiene, sanitation, and safety standards across all food preparation areas.
• Delivery Routing & Scheduling: Plan, map out, and optimize daily delivery routes for internal drivers to ensure accurate, on-time deliveries to outlets or clients.
• Inbound & Outbound Logistics: Oversee all incoming and outgoing delivery operations, including the loading, unloading, and distribution of raw ingredients and finished goods.
• Driver & Fleet Management: Supervise internal drivers, manage delivery timetables, and handle real-time route adjustments to minimize delay and transport costs.
• Inventory & Supplier Coordination: Coordinate with suppliers to streamline raw material deliveries and maintain optimal inventory levels to prevent stockouts or overproduction.
• Delegate, train, and evaluate central kitchen operational staff.
• Execute administrative management responsibilities and fulfill ad-hoc operational mandates directed by senior Management.

Requirements

• Friendly, pleasant personality with strong leadership, communication, and interpersonal skills.

• High level of initiative, proactive problem-solving ability, and capability to work independently under pressure.

• Positive attitude focused on team building and operational improvement.

• Excellent ability to prioritize tasks, manage team schedules, and meet strict production deadlines.

• Highly adaptable to fast-paced, high-volume environments and able to handle rapid operational changes.

• Sharp attention to detail regarding food quality, inventory control, and operational consistency.