全职 Central Kitchen Operations Manager 工作, 薪水 up to SGD 3,500, Lee Wee & Brothers 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.