Culinary Operator

Job Description: Culinary Operator (Singapore) Overview The Culinary Operator supports daily food production in a commercial kitchen or food manufacturing environment, ensuring consistent quality, strict hygiene, and efficient operations in line with Singapore’s food safety regulations. Key Responsibilities Food Preparation and portion, and assemble ingredients and finished products according to SOPs, recipes, and production plans. Operate kitchen and production equipment (mixers, ovens, steamers, slicers, packing machines) safely and efficiently. Monitor cooking, chilling, and reheating temperatures; document critical control points and corrective actions. Quality and Food Safety Maintain high standards of product quality, taste, texture, and presentation. Prevent cross-contamination by following zoning, color-coding, allergen controls, and one-directional workflow. Adhere to HACCP/GMP practices, personal hygiene standards, and sanitation schedules. Equipment and Facility Care Conduct pre-operation checks, basic equipment troubleshooting, and escalate faults promptly. Clean and sanitize work areas, tools, and equipment per cleaning-in-place (CIP)/sanitation SOPs. Inventory and Documentation Receive and inspect raw materials; follow FIFO/FEFO practices and proper cold-chain handling. Perform weighing, labeling, and batch coding; complete production records, checklists, and traceability logs accurately. Teamwork and Compliance Coordinate with chefs, QA, and logistics to meet production targets and delivery timelines. Comply with SFA licensing conditions, internal policies, and workplace safety rules (WSH). Qualifications Education: NITEC/Higher Nitec in Food Preparation. Experience: 1–3 years in kitchens, central kitchens, or food manufacturing Skills: Basic culinary techniques and understanding of production SOPs. Knowledge of HACCP/GMP, allergen control, and cold-chain management. Ability to operate basic production/kitchen equipment and follow safety procedures. Strong teamwork, communication, and time-management; able to read and follow spec sheets. Knowledge in Vietnamese meat product & Chinese cuisine Able Pork & chicken products. Physical and Work Conditions Able to stand for extended periods and lift up to 25 kg safely. Comfortable with cold rooms, warm kitchens, and shift work (including weekends/public holidays where required). Performance Indicators Batch yield and on-time completion against production plan. Compliance scores for hygiene, safety, and documentation. Employment Details Work Type: Full-time; shifts may include mornings, evenings, or nights depending on operations. Location: Singapore (central kitchen or food manufacturing site). Remuneration: Competitive base salary with shift allowances and benefits, commensurate with experience. About Compliance in Singapore Role requires alignment with SFA food safety requirements for non-retail food establishments, including robust hygiene, equipment sanitation, segregation of raw/cooked zones, and proper temperature control and documentation. How to Apply Submit your resume highlighting relevant kitchen/production experience, certifications, and equipment proficiency. Include availability and expected salary.