Senior/Executive - Culinary Operation

JOB SUMMARY
‐         The Senior/Executive, Culinary Operations supports the Cluster Lead in overseeing the day-to-day operations of Culinary Services across multiple nursing homes. The role is responsible for ensuring operational excellence in food service delivery, procurement, inventory management, food safety, regulatory compliance, cost control and quality assurance.

‐         Working closely with the Cluster Lead and Executive Chef(s), the incumbent will support the implementation of culinary initiatives, research and development activities and the planning and commissioning of new kitchen facilities. The role also supports the expansion and transformation of Culinary Services by driving operational excellence, innovation and continuous improvement across the nursing home cluster.

JOB RESPONSIBILITIES
OperationsManagement

•  Support the Cluster Lead in coordinating daily culinary operations across multiple nursing homes
• Monitor compliance with organisational policies, Standard Operating Procedures (SOPs), food safety regulations, hygiene standards and quality requirements
• Support manpower deployment and operational coordination to ensure uninterrupted service delivery

Procurement& Inventory Management

•  Oversee procurement processes to ensure the timely availability of food supplies and kitchen consumables across all nursing homes
• Monitor inventory levels, stock utilisation and wastage trends, recommending improvement initiatives to optimise inventory management and cost efficiency
• Review inventory reports and stock variances, implementing corrective actions where necessary
• Ensure compliance with organisational procurement policies and inventory control procedures
• Provide operational coverage for procurement and ordering functions during the absence of the Admin Assistant or when operationally required

Financial & BudgetManagement

• ‐Monitor and analyze food costs, kitchen consumables and operational expenditure against approved budgets to ensure optimisations without compromising food quality or service standard
• Provide reports for management reviews

Quality,Food Safety & Compliance

• Ensure compliance with all regulatory requirements, including but limited to Ministry of Health (MOH), Singapore Food Agency (SFA), rganisational policies, food safety regulations, infection prevention and control (IPC) measures and quality standards
• Ensure all assigned kitchens maintain operational readiness for MOH, SFAand internal audits, inspections and accreditation exercises
• Including conduct audits and kitchen inspections

Innovation,Research & Development (R&D) & Continuous Improvement

• Collaborate with the Executive Chef(s) to research, develop and implement new food products, menus, operational processes and service improvement initiatives
• Conduct operational feasibility studies for new menu concepts, kitchen equipment, production workflows and service delivery models, including products trial, menu testings, etc

Project Management

•  Support operational improvement and transformation projects across the Culinary Services team in support of the Nursing Home cluster
•  Work in concert with the Multi-Disciplinary Team to seamlessly execute operational and experiential improvement projects to continually improve resident and staff culinary experience

Others

• Build effective working relationships with nursing home management, vendors and internal departments
• Collaborate closely with Nursing, Dietetics, Speech Therapists, Operations and other multidisciplinary teams to ensure safe, timely and resident-centred meal services
• Support manpower deployment and operational planning
• Assist the Cluster Lead in coordinating operational matters during his/her absence
•  Contribute to the development of operational capabilities throughknowledge sharing and continuous improvement initiatives