REQUIREMENTS:

• At least 3 years of relevant experience in central kitchen, food manufacturing or F&B production
• Familiar with food safety standards
• Able to lead and train junior staff
• Hands-on, proactive and detail-oriented
• Willing to work in a fast-paced environment

• Oversee and improve food production workflows (including sous vide, steaming, and other cooking techniques)
• Implement and audit SOPs for food safety, hygiene, and consistency
• Train kitchen staff on technical procedures and quality standards
• Liaise with suppliers for technical specifications of ingredients and machinery
• Monitor food wastage and propose efficiency improvements
• Conduct product R&D and ensure alignment with operational feasibility
• Collaborate with outlet and central kitchen teams on process optimisation