Responsibilities:

Quality & Safety Control and Operational Excellence

• Manage daily operations to ensure food quality whilst improving existing processes and productivity for operational excellence.
• Enforce consistency of food execution and food quality control before service / dispatch.
• Enforce good practices for food storage in accordance with food safety standards.
• Oversee preparation of deli items and prepare a la minute orders.
• Manage and enforce workplace safety and food hygiene & safety management systems for food services, policies and practices.
• Facilitate and manage production site and equipment maintenance plans.
• Based on customer feedback, manage service performance and production processes to achieve agreed targets for product quality.
• Conduct F&B hygiene audit.

R&D and Menu Creation

• Lead in R&D / food tasting to come up with new menu ideas for existing stores.
• Create and plan menus for new stores and sub-brands; carry out R&D and food tasting for such menus.

Procurement and Cost Control

• Liaise with vendors and Business Support Team for food ordering including negotiating on food price / costs, sourcing replacement / substitutes.
• Monitor, manage and approve ad hoc team expenses and staff claims.
• Monitor, manage and enforce expenses, food cost (margins) and pricing, wastage and quality control in accordance to agreed targets.

Team Management & Development

• Collaborate with HR to recruit, interview and hire new members for the Culinary Team.
• Ensure high retention rates and manage attrition of the team in cooperation with the Sous Chefs and Associate Sous Chefs.
• Oversee the performance of the team and ensure team members are able to meet the requirements of their Areas of Responsibility and act in accordance with the Team Values; conduct performance appraisals.
• Organise and conduct orientation and training of new joining team members.
• Manage and plan staffing for all outlets in collaboration with Sous Chefs and Associate Sous Chefs.
• Review and approve leave applications for the Culinary Team.
• Oversee the general development of the Culinary team, including planning and executing professional development activities for the team.
• Any other duties as assigned.