Senior Manager, Kitchen Operations Lead

About the role

The Head of Food Services leads all food service functions at the new Tengah General and Community Hospital (TGCH), a NUHS health campus in Tengah Evergreen Town expected to open in the early 2030s. The role drives culinary quality, operational efficiency, food safety and patient-centred care, and reports to the Head, Group Hospitality. It also involves planning the kitchen for the new hospital in close collaboration with the Hospital Development team, MOHH Design team, Medical Planner and end-users.

Key responsibilities

• Set the strategic direction of Food Services, develop work plans, goals and performance targets, and champion cluster and hospital-wide food service initiatives
• Lead the Executive Chef and Food Service Manager, oversee a team of 25-40+ staff, manage scheduling, leave and performance reviews, and handle disciplinary matters
• Oversee kitchen operations, menu development, control room, store, catering, dishing, assembly and outsourced services, and special catering events
• Manage patient meal planning, coordination with dietitians, meal ordering systems and training on therapeutic diets, targeting a 50% excellent rating
• Ensure compliance with licensing, accreditation and benchmarking requirements (MOH, MUIS, ISO22000, BizSafe, JCI, HACCP), conduct audits and prepare for emergencies
• Manage the department's OPEX and CAPEX budgets (about $3-5M annually), procurement, vendor contracts, food costs, inventory and waste
• Represent Food Services in hospital committees and build relationships with clinical teams, vendors and regulators

Required profile

• Bachelor's degree in Hospitality, Food Services, Nutrition, Business Management or a related field
• Food Safety Supervisor and HACCP certifications
• At least 8 years of food service or hospitality operations experience, with 3-5 years in healthcare food service or institutional catering
• Experience in budgeting, inventory management, vendor management and operational planning

Required skills

• Strong knowledge of food safety regulations, therapeutic diets and kitchen operations
• Proficiency in Microsoft Office and food service management systems