Key Responsibilities

• Manage and supervise all kitchen operations across multiple outlets.
• Ensure food quality, presentation, and consistency meet brand standards.
• Lead kitchen teams including chefs, cooks, and support staff; ensure proper training, development, and performance evaluation.
• Collaborate with procurement for inventory, stock control, and cost management.
• Monitor and ensure compliance with food safety, hygiene, and cleanliness standards (e.g., SFA/NEA).
• Coordinate closely with front-of-house and management teams for seamless service.
• Manage staff rosters and outlet manpower planning.
• Handle operational challenges and resolve issues swiftly and professionally.
• Report regularly to senior management on kitchen performance, issues, and improvement plans.

Requirements

• Proven experience as an Operations Manager or Kitchen Head managing multiple F&B outlets.
• Strong culinary background with in-depth kitchen operations knowledge.
• Solid leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Familiarity with local food safety regulations and standards.