Job Description

SATS \xe2\x80\x93 Feed and Connect CommunitiesSATS is a global leader in gateway services and Asia\'s pre-eminent provider of food solutions. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers, and institutions. With heartfelt service and advanced technology, we connect people, businesses, and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies.Fulfilling our purpose to feed and connect communities, SATS delights customers in over 210 locations and 27 countries across the Asia Pacific, UK, Europe, the Middle East and the Americas. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit .Key ResponsibilitiesThis Executive Chef will manage all kitchens within the Singapore Sports Hub portfolio, to achieve the agreed financial and operational performance objectives as set out by the Management Team and Venue Managers and reflected in the annual budget planning process.You will be consistent in delivering meals and culinary outcomes at the venues that meet or exceed both client and
customer expectations and that position the SATS\xe2\x80\x99 brand as a quality driven provider of food and beverage catering services.Ensure the kitchen teams adhere to all compliance and legislative regulations, standards and codes of practice and that corporate procedures are communicated, understood, implemented and adhered to by all team members.Ensuring top customer satisfaction,

• Ensure delivery of extraordinary product value.
• Lead team to exceed customer expectations.
• Encourage feedback with professionalism.
• Develop innovative recipes and menus.
• Resolve client/customer complaints and queries.
• Achieve service KPIs and maintain effective business relationships.
• Manage staff for profit maximization.
• Link quality products, services, and profit.
• Manage supplier/customer value chain.

Ensure top operational functions,

• Lead annual menu planning for Singapore Sports Hub.
• Ensure compliance with regulations and corporate procedures.
• Keep best seller menu items in stock and utilized.
• Enhance franchise strategy and partnerships.
• Monitor dietary requirements and food safety.
• Manage product processes and waste control.
• Follow OHS rules for a safe work environment.
• Ensure staff compliance training attendance.
• Monitor staff hygiene and presentation.
• Implement quality improvements.

Ensure top financial performances,

• Manage kitchen operations to achieve financial goals.
• Assist with promotions to maximize revenue.
• Produce weekly financial reports and track variances.
• Ensure competitiveness through market trend assessment.
• Staff rostering for productivity and develop production efficiency strategies.
• Implement revenue-generating menu and service ideas.
• Secure kitchen operations, stock, and assets.

Lead and drive top team performances,

• Lead key staff for top-end functions.
• Ensure compliance and maximize investment returns.
• Recruit, nurture new and junior team members.
• Forecast labor needs and develop action plans.
• Annual reviews, set KPIs and align with HC policies.
• Drive team engagement through meetings.

Ensure Workplace Safety & Health (WSH),

• Follow WSH rules and incident documentation.
• Manage dietary requirements and team awareness.
• Monitor food safety and hygiene standards.
• Keep HACCP documentation updated.
• Ensure grooming and presentation standards.
• Support site WSH initiatives.
• Report injuries and hazards within 24 hours.

Key RequirementsFormal Education:

• Business Degree or equivalent
• Diploma or Advanced Diploma in Commercial Cookery or Apprenticeship / Formal Trade Papers
• Food Safety Certificate

Demonstrated Success in:

• Use financial information to adjust section business plans or make recommendations.
• Proven track record in controlling food and labour costs throughout multiple sites.
• Managing and leading a successful team of chefs, cooks and stewards over multiple sites.
• Coaching and developing others including kitchen apprentices.
• Proven ability in cutting edge menu design, construction and costing.
• Knowledge of the logistics associated with the delivery of functions, in mass catering service

environment. * Delivering quality in a high volume / production kitchen environment.Skills/Knowledge/Abilities:

• 10+ years inclusive of approved professional cookery training
• Minimum 5 years people management experience
• Experience with inventory control systems is desirable
• Ability to translate global trends to the local market.

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SATS