全职 Central Kitchen Operations Supervisor 工作, 薪水 up to SGD 5,500, I-LINK MANPOWER CONSULTANCY PTE. LTD. 公司招聘中 - Ricebowl

Job Summary

The Operations Manager oversees daily mass-production schedules, manages industrial manufacturing floor processes, coordinates technical workforce shifts, and enforces strict quality control to maximize plant throughput. The role acts as a primary bridge between advanced culinary execution and automated batch scalability, ensuring all production strictly conforms to food safety guidelines and delivery criteria.

3. Key Responsibilities & Duties

Production Line Supervision & Throughput

• Daily Shift Management: Supervise plant floor operators, allocate shift assignments, and manage automated equipment tracking matrices.
• Batch Flow Optimization: Coordinate end-to-end processing, blast-freezing, and industrial packaging timelines to ensure uninterrupted output.
• Resource Maximization: Monitor daily machinery uptime and throughput numbers against weekly wholesale distribution targets.

Recipe Standardization & Industrial Scalability

• Formula Transformation: Scale established culinary recipes into programmatic, automated mass-production formulas.
• Consistency Measures: Execute precision weight-and-measure parameters to preserve profile standards across heavy volume runs.
• Waste Minimization: Audit variance levels and optimize batch yields to reduce ingredient overhead costs.SFA Compliance & Quality Assurance
• Regulatory Enforcement: Drive comprehensive compliance with Singapore Food Agency (SFA) licensing standards, HACCP frameworks, and safety guidelines.
• Testing Routines: Manage ongoing shelf-life testing, sensory checks, and raw input inspection protocols for the facility.
• Traceability Records: Maintain rigorous digital logbooks tracking sterilization timelines, processing temperatures, and ingredient batch sources.

Inventory Management & Cold-Chain Logistics

• Stock Balancing: Monitor raw materials drawdowns and interface with procurement teams for predictive purchasing.
• Climate Stewardship: Supervise storage environments to secure total cold-chain isolation for fresh and finished goods.

4. Candidate Specifications

• Professional Background: Minimum of 5–8 years of professional culinary, kitchen leadership, or industrial food production experience.
• Regulatory Proficiency: Certified completion of advanced food hygiene courses with deep hands-on familiarity with SFA and HACCP operations.
• Technical Skillsets: Competency in scaling math formulas, industrial cooking machinery optimization, and automated workflow tracking.

Founded 2021 in Singapore, i-LINK is a multi-Talent Acquisition and the HR outsourcing partner-of-choice for local conglomerates and multinational corporations within the Asia Pacific region.

We believe that employee always the key to SUCCESS “Clients Do Not Come First, Employees Come First. If You Take Care Of Your Employees, They Will Take Care Of The Clients”.

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