Operations Director

1. Production & Operational Leadership

• Lead end-to-end central kitchen operations including marination, roasting, portioning, packaging, and distribution of roast duck products.

• Develop and implement standardized SOPs to ensure product consistency, quality control, and yield optimization.

• Oversee daily production scheduling aligned with outlet demand forecasts and wholesale requirements.

• Monitor KPIs including production efficiency, wastage, labour productivity, and cost per unit.

• Drive continuous improvement initiatives to increase output capacity while maintaining premium quality standards.

2. Food Quality & Safety Compliance

• Ensure strict adherence to NEA/SFA food safety regulations and HACCP standards.

• Implement quality assurance protocols covering raw material sourcing, processing temperatures, roasting cycles, storage, and cold...