Position Summary
The Director of Culinary Operations will lead our culinary team and ensure the highest standards of food quality, presentation, and service in Singapore business. This role ensures a strong background in culinary arts, extensive experience in managing large-scale kitchen operations, and a passion for creating exceptional dining experiences. As the Director of Culinary Operations, you will be responsible for overseeing all aspects of our culinary operations, including menu development, food sourcing, kitchen staff management, and compliance with health and safety regulations.
You will work closely with Operation Directors to ensure a seamless and enjoyable dining experience for our clients & consumers. This role ensure all are Central Kitchens run with state of art facility and ensure safety and profitability of CPU operations.
Drive sales through centrally driven menu plans and promotions and ensure compliance through preferred suppliers. Provide high quality service to customers and client in line with a food service offer that is applicable to sector and clients.
Job Responsibilities:
Functional Responsibilities
- Oversee all culinary operations and culinary teams.
- Develop and implement innovative menus and recipes.
- Ensure the highest standards of food quality and presentation.
- Design, manage and own the overall culinary experience, not just the offerings.
- Drive culinary innovation, excellence and quality standards.
- Drive and find newer streams of revenue basis needs and opportunity in the business.
- Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
- Identify menu trends and potential category gaps.
- Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
- Accountable for sustainability through the food development.
- Sourcing compliance: ensuring units are following the RA purchasing guidelines.
- Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
- Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
- Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
- Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
- Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
- Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
- Set an expectation of hospitality that is friendly and engaging.
- Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
- Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
- Ensure that all hiring and training standards are met and documented for direct hires.
- Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
- To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
- Prepare and participate in presentations and menu mobilizations in new and existing client.
- Work with leaders to bring ideas to life.
- Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
- Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
- Conduct regular unit audits and reports results, insights and timely solutions.
- Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
- Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
- Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
- Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
- Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
- Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.
CPU Operations
- To focus on Bulk production & SKU Management.
- Implementation of ESG initiatives within the kitchen environment.
- Focus on automation & new cooking techniques & equipment to reduce people dependency & increase productivity & Efficiency.
- Project management for new CPU builds which involves coordinating tasks, resources, and timelines to ensure the successful development.
- Analyzing menu requirements, forecasting demand, coordinating ingredient procurement, scheduling kitchen staff, and optimizing workflow to ensure timely and efficient food production while maintaining quality standards and minimizing waste.
- Ability to identify, attract & retain key talent in the CPU’s (given the nature of operations)
- Focus & implementation of highest safety processes & features in terms of HSEQ & sustainability. Basis on large volumes in CPU operations
- Conducting thorough cost analyses, identifying areas of inefficiency or waste, implementing cost-saving measures, negotiating supplier contracts, & continuously monitoring expenses to optimize kitchen operations and maximize profitability.
- Ability to leverage volumes to drive better efficiencies & Cost. Ability to manage events & Special occasions at client site with support from CPU’s
- Good understanding of process & well-oriented in terms of planning projection, Production & Dispatch.
Health and Safety Responsibilities:
- Follow Compass health, safety and security procedures
- Maintain safe personal presentation standards
- Consult on health and safety matters
- Report all incidents and hazards immediately
- Complete all required HSE training
- Adhere to the site food safety plan, hygiene procedures and standards
HSE Policy / Procedure Documents:
- Compass Health, Safety and Environment Policy
- Employee Health, Safety and Environment Handbook
- Relevant Inspection Forms / SOPs / PWI
- Material Safety Data Sheet (MSDS)
Job Requirements:
- Bachelor's degree in Culinary Arts or related field.
- Minimum of 10 years of experience in culinary management.
- Proven track record of success in a similar role.
- Strong leadership and organizational skills.
- Excellent communication and interpersonal skills.
- Ability to work in a fast-paced, dynamic environment.
- Strong knowledge of food safety and sanitation regulations.
- Good cost management knowledge and understanding
