Job Description

:

• Act as the key point of contact to Client for all services, operation & related issues and ensure all cases are addressed and closed in a timely manner
• Maintain a positive, empathetic & professional attitude towards customers
• Meet targets on sales, COGS, manpower cost, other operating cost & financial objectives set by management
• Control & direct food preparations process, daily operations and coordination with relevant stakeholders to ensure timely execution of daily meals to patients correctly
• Sound understanding on IDDSI Framework (including Easy chew)
• Maintain highest professional food quality & safety standards set by management
• Develop & plan menus together with the Senior Sous Chef with approval by the Culinary Director
• Source & purchase of all necessary culinary & operations supplies
• Ensure all production & service equipment (including hot holding cabinets for wards) is in good condition at all times
• Ensure kitchen & preparation area align with mandatory & management (SFA, HSE) standards
• Recruit, hire, train all kitchen & operations staff
• Supervises staff & oversee every meal plating (belting) processes (modified texture, therapeutic needs, menu selection, etc.)
• Safeguard required standards on all food preparation & service by implementing training to increase staff food handling knowledge
• Maintain \xe2\x80\x9cA\xe2\x80\x9d grade on SFA standards
• Conduct regular staff meeting/roll call, administers schedules, employee performance evaluations, coaching & conduct counseling sessions if needed
• Plan and conduct regular performance reviews with clients to iterate and improve company\'s effectiveness for clients and get feedback to further strengthen services
• Participate in monthly or periodic audit activities conducted by HSE or client in achieving required KPIs
• Support & execute any new assignment assigned by senior management

Qualifications:

• Minimum Diploma or Bachelor\xe2\x80\x99s Degree in Business Administration or in Dietetics or Nutrition would be highly preferred
• Basic knowledge & understanding of IDDSI framework
• Minimum 5 years of relevant experience in managerial level, preferably in healthcare setting in a similar capacity
• Excellent interpersonal and communication skills to work well with all departments
• Strong leader with tested ability to manage, motivate and coach teams
• Well versed in Microsoft Office (Word, PowerPoint and Excel)

About Us:

Established in 1995, NTUC Foodfare was set out to be a different kind of business - one driven not by profit, but by a social purpose of providing affordable, tasty and healthy food accessible to all. Today, as part of FairPrice Group, we will continue to strive towards excellence with a desire to make a difference in the communities we serve. We strive to provide good value meal options to the workforce and their families.

NTUC Foodfare