Chef Manager

Key Responsibilities:

• To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance
• Ensure that Sodexo approved suppliers are used when placing food and beverage orders
• To maintain and continuously improve food presentation, service and standards
• Effectively lead, develop and motivate service team, monitoring and solving issues within the department
• Track and prepare all schedules to maximize productivity and keep labor costs within budget
• To refine and improve the operation, encourage and recognize innovation and incorporate these into work procedures
• To be creative and innovative in the day to day management and business development potential at the contract
• To report to the Operations Manager when and as required to do so for the effective overall management of the contract
• To implement directions from Operations Managers and Sodexo Senior Management and provide feedback
• To attend all meetings and training sessions as scheduled
• Responsible for the overall daily food and beverage operations
• Maintain and enhance on-site client relationship by daily effective communication
• Plan and execute monthly rotating menus and special food promotion with the Head Chef
• Ensure that quality and wholesome food is served in the facility
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards
• Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department
• Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc
• Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc
• Evaluate and administer manpower plans, employee training & development
• Maintain and improve hygiene and safety standards of both front of house and back of house operations
• Perform all other duties common assigned to by both the client and management of Sodexo Singapore.
• Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire operational processes related to Food Services and its scope of activities.
• Ensure food safety procedures are adhered to by kitchen and services team.
• Ensure only trained employees are deployed and have been briefed on their roles
• Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.

Authorities

• The incumbent has the authority to manage the contract on a daily basis in line with Company policies and objectives
• Any expenditures outside the scope of normal operations must be authorized by the Operations Manager
• To conduct disciplinary procedures within Sodexo policy guidelines and in consultation with the Operations Manager
• The Chef Manager is empowered to take whatever actions are necessary to ensure the safety of all Customers, Clients and Staff with the operation.

Key Requirements:

• Recognized cooking qualification
• Possess at least 5 to 10 years of experience in a similar role
• Strong interpersonal, communication and organizational skills
• Possess sound operational background
• Able to lead and manage a team of employees.