Key Responsibilities: Manage large-scale industrial kitchen operations Develop and implement cost-effective menus for diverse client requirements Ensure food quality, presentation and consistency across all production units Control food costing and support budget efficiency and profitability Supervise, train and develop kitchen teams and supervisors Ensure compliance with HACCP, food safety and IMS standards Oversee inventory control, procurement coordination and reporting Drive continuous improvement in kitchen processes and performance Higher Secondary School Certificate (HSC) or equivalent (Culinary qualification preferred) Requirements 5–10 years of experience in large-scale catering or industrial kitchen operations Proven experience managing high-volume food production environments Strong expertise in menu planning, food costing and kitchen operations Solid knowledge of HACCP, food safety and hygiene standards Experience in handling multinational catering requirements is an advantage Strong leadership, team management and staff training skills Good communication and organizational abilities Ability to work under pressure in a fast-paced environment Core Skills: Large-scale kitchen & industrial catering management Menu planning, development & food innovation Food costing, budgeting & cost control High-volume food production & workflow optimization Quality control, food presentation & consistency HACCP compliance, food safety & hygiene management Team leadership, training & performance management Inventory control & material planning Client coordination & customer satisfaction Application Question(s) What is your salary expectation? What is your notice period? How old are you? Are you willing to work offshore? Work Location: In person