Chef Manager

Working Location: Tuas Bay Lane
Working Hours: Mon - Fri, 9am to 5pm

To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance.

1. Ensure that Sodexo approved suppliers are used when placing food and beverage orders.
2. Maintain and continuously improve food presentation, service, and standards.
3. Effectively lead, develop, and motivate the service team, monitoring and solving issues within the department.
4. Track and prepare all schedules to maximize productivity and keep labor costs within budget.
5. Refine and improve the operation, encourage and recognize innovation, and incorporate these into work procedures.
6. Be creative and innovative in day-to-day management and business development potential at the contract.
7. Report to the Operations Manager as required for effective overall management of the contract.
8. Implement directions from Operations Managers and Sodexo Senior Management and provide feedback.
9. Attend all meetings and training sessions as scheduled.
10. Responsible for the overall daily food and beverage operations.
11. Maintain and enhance on-site client relationships through effective daily communication.
12. Plan and execute monthly rotating menus and special food promotions with the Head Chef.
13. Ensure that quality and wholesome food is served in the facility.
14. Manage daily customer feedback concerning services provided through effective communication and customer service management.
15. Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
16. Coordinate activities from the head office during official visits from related departments (e.g., Purchasing, HR, Finance, Business Development, and SEQ Department).
17. Submit weekly and monthly financial/administration reports to the Head Office and relevant departments (e.g., weekly/monthly MSR, banking, etc.).
18. Submit all HR required documentation to Head Office for administration, including new employment, termination, leave applications, timecards, manpower costs, etc.
19. Evaluate and administer manpower plans, employee training, and development.
20. Maintain and improve hygiene and safety standards of both front of house and back of house operations.
21. Perform all other duties assigned by both the client and management of Sodexo Singapore.
22. Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered to during all operational processes related to Food Services.
23. Ensure food safety procedures are adhered to by kitchen and service teams.
24. Ensure only trained employees are deployed and briefed on their roles.
25. Any other food safety related tasks assigned (e.g., temperature monitoring of food, storage and equipment, taking food samples, cleaning activities).