Key Responsibilities
**Customer Satisfaction:**
- Ensure delivery of extraordinary product value.
- Lead team to exceed customer expectations.
- Encourage feedback with professionalism.
- Develop innovative recipes and menus.
- Resolve client/customer complaints and queries.
- Maintain effective business relationships.
- Achieve service key performance indicators.
- Manage staff for profit maximization.
- Link quality products, services, and profit.
- Manage supplier/customer value chain.
**Operational:**
- Lead annual menu planning for Singapore Sports Hub.
- Ensure compliance with regulations and corporate procedures.
- Keep best seller menu items in stock and utilized.
- Enhance franchise strategy and partnerships.
- Monitor dietary requirements and food safety.
- Manage product processes and waste control.
- Follow OHS rules for a safe work environment.
- Ensure staff compliance training attendance.
- Monitor staff hygiene and presentation.
- Implement quality improvements.
**Financial Performance:**
- Manage kitchen operations to achieve financial goals.
- Assist with promotions to maximize revenue.
- Produce weekly financial reports and track variances.
- Ensure competitiveness through market trend assessment.
- Manage staff rostering for productivity.
- Implement revenue-generating menu and service ideas.
- Develop production efficiency strategies.
- Secure kitchen operations, stock, and assets.
**People:**
- Lead key staff for top-end functions.
- Ensure compliance and maximize investment returns.
- Develop succession plans for kitchen talent.
- Engage and educate junior team members.
- Recruit and nurture new talent.
- Forecast labor needs and develop action plans.
- Conduct annual reviews and set KPIs.
- Manage team performance with HC policies.
- Drive team engagement through meetings.
**Workplace Safety & Health (WSH):**
- Follow WSH rules and complete incident documentation.
- Manage dietary requirements and team awareness.
- Monitor food safety and hygiene standards.
- Keep HACCP documentation updated.
- Ensure grooming and presentation standards.
- Secure kitchen and store operations.
- Support site WSH initiatives.
- Report injuries and hazards within 24 hours.
Key Requirements
Formal Education:
- Business Degree or equivalent
- Diploma or Advanced Diploma in Commercial Cookery or Apprenticeship / Formal Trade Papers
- Food Safety Certificate
Demonstrated Success in:
- Use financial information to adjust section business plans or make recommendations.
- Proven track record in controlling food and labour costs throughout multiple sites.
- Managing and leading a successful team of chefs, cooks and stewards over multiple sites.
- Coaching and developing others including kitchen apprentices.
- Proven ability in cutting edge menu design, construction and costing.
- Knowledge of the logistics associated with the delivery of functions, in mass catering service
environment. - Delivering quality in a high volume / production kitchen environment.
Skills/Knowledge/Abilities
- 10+ years inclusive of approved professional cookery training
- Minimum 5 years people management experience
- Experience with inventory control systems is desirable
- Ability to translate global trends to the local market.
Personal Attributes
- Organised
- Creative
- Attention to detail
- Friendly and professional
- Leadership qualities
- Passion for food
- Behaviours aligned with Pillars and
