Business Process Excellence Engineer

SHEIK ALLAUDDIN COPPER POT DUM BIRIYANI PTE. LTD.; Singapore; On-site; SGD 80,000 - 100,000; Full time

Job summary

A catering company in Singapore seeks a Business Process Excellence Engineer to enhance its catering operations. Responsibilities include analyzing processes, leading initiatives for improvement, and collaborating with various teams. Candidates should hold a bachelor's degree in food-related management or engineering fields and have experience in large-scale operations. This role is crucial for driving efficiency and quality in food service delivery.

Qualifications

• Experience in catering, food services, hospitality, or large-scale kitchen operations.
• Knowledge of food safety standards and hygiene best practices.
• Strong data analysis and problem-solving skills.
• Ability to work hands-on in fast-paced environments.

Responsibilities

• Analyze and improve end-to-end catering processes.
• Identify process inefficiencies and lead improvement initiatives.
• Apply Lean, Six Sigma, and continuous improvement methodologies.
• Develop and standardize SOPs for kitchen operations.
• Collaborate with various teams to implement process improvements.

Skills

Process improvement

Lean methodologies

Data analysis

Problem-solving

Team collaboration

Education

Bachelor’s degree in Hotel and Catering Management

Food Technology

Tourism & Hospitality Management

Operations Management

Mechanical Engineering

Job description

Business Process Excellence Engineer – Catering Operations:

Roles & Responsibilities

• Analyze and improve end-to-end catering processes including procurement, food preparation, production planning, logistics, service delivery, and post-event operations
• Identify process inefficiencies, food wastage, delays, and quality gaps; lead initiatives to improve cost, speed, and service consistency
• Apply Lean, Six Sigma, and continuous improvement methodologies to kitchen operations and support functions
• Develop, document, and standardize SOPs for kitchen operations, hygiene, food safety, inventory control, and service execution
• Facilitate process mapping, value stream mapping, and root-cause analysis to resolve operational issues
• Collaborate with chefs, operations managers, procurement, logistics, and quality teams to implement process improvements
• Define and track KPIs such as food cost, wastage, on-time delivery, productivity, customer satisfaction, and compliance metrics
• Support food safety, hygiene, and regulatory compliance (e.g., HACCP, ISO, local food safety regulations)
• Drive process improvements to support scalability across multiple kitchens, sites, or events
• Support digital initiatives such as inventory systems, demand forecasting tools, production planning software, and reporting dashboards
• Lead change management activities, including training and coaching of kitchen and operations teams
• Promote a culture of continuous improvement and operational excellence across catering operations
• Support internal audits, operational reviews, and management reporting related to process performance

Preferred Skills & Qualifications

• Experience in catering, food services, hospitality, or large-scale kitchen operations
• Knowledge of food safety standards and hygiene best practices
• Strong data analysis and problem-solving skills
• Ability to work hands-on in fast-paced, operational environments

Education Qualification

• Bachelor’s degree in Hotel and Catering Management, Food Technology, Tourism & Hospitality Management, Operations Management, Mechanical Engineering, or a related discipline