Senior Manager, Kitchen Operations Lead

About the role

The new Tengah General and Community Hospital, part of the NUHS cluster, is being built in Tengah Evergreen Town and is expected to open in the early 2030s. The Head of Food Services provides strategic and operational leadership for all food service functions, reporting to the Hospital Director. The role leads the Executive Chef and Food Service Manager, plans the kitchen for the new hospital, and works closely 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 targets, and champion cluster and hospital-wide food service initiatives
• Lead the Executive Chef and Food Service Manager, oversee manpower planning for a team of 25-40+ staff, and handle disciplinary actions and grievances
• Oversee kitchen operations, menu development, recipe standards, control room, store, catering, dishing, assembly and outsourced services
• Manage patient meal planning, therapeutic diets and special dietary requests, working with dietitians and medical staff; target 50% excellent rating on patient meal satisfaction
• Lead or take part in projects assigned by the Head, Group Hospitality Services
• Ensure compliance with MOH, MUIS, ISO22000, BizSafe, JCI and HACCP requirements, and provide executive oversight of food safety, workplace safety and risk management
• Own the department's OPEX and CAPEX budgets (about $3-5M annually), procurement strategy, vendor contracts, food costs, labour and inventory, and prepare budget reports for senior management
• Represent Food Services in hospital committees, audits and cross-functional discussions, and build relationships with clinical teams, vendors and regulators

Required profile

• Bachelor's degree in Hospitality, Food Services, Nutrition, Business Management or a related discipline
• 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, kitchen operations and service excellence
• Excellent communication, stakeholder management and team leadership skills
• Proficiency in Microsoft Office and food service management systems