The posting
An exciting opportunity is available for an experienced Food Services / Kitchen Operations leader to join a growing public healthcare institution.
This is a strategic leadership position with the unique opportunity to be involved in the planning and development of kitchen and food service operations for a healthcare facility, while building the systems, processes and team required for future operations.
The successful candidate will provide both strategic and operational leadership across food services, overseeing culinary quality, patient meals, food safety, manpower, financial management and service excellence.
Key Responsibilities
Strategic Leadership & New Facility Planning
- Lead the strategic direction and development of Food Services operations
- Play a key role in planning the kitchen and food service infrastructure for a healthcare facility
- Work closely with hospital development, design, planning and operational stakeholders
- Develop departmental work plans, performance targets and long-term operational strategies
- Evaluate new technologies, equipment and service-delivery models to improve efficiency and service quality
- Drive continuous improvement and innovation across food service operations
- Support capital planning, facility improvements and equipment investments
People & Operations Leadership
- Provide leadership and mentorship to the Executive Chef and Food Service Manager
- Oversee manpower planning and workforce optimisation for a team of approximately 25–40+ staff
- Lead recruitment, talent development, performance management and staff engagement
- Develop a high-performing and collaborative service culture
- Ensure effective staff scheduling and manpower deployment to maintain operational continuity
- Drive continuous competency development across culinary operations, therapeutic diets, food safety and service standards
Kitchen, Culinary & Patient Meal Operations
- Oversee kitchen and food service operations, including patient meals, catering, stores, food assembly and outsourced services
- Provide strategic direction for menu development, recipe standards, presentation and food quality
- Ensure effective meal planning and delivery for patients with therapeutic and special dietary requirements
- Work closely with dietitians, clinical teams and other healthcare professionals to support appropriate patient nutrition
- Oversee patient meal ordering systems and special dietary requests
- Drive improvements in patient meal experience and satisfaction
- Ensure efficient delivery of special catering events and institutional food programmes
Food Safety, Compliance & Risk Management
- Maintain high standards of food safety, workplace safety and operational risk management
- Ensure compliance with applicable licensing, accreditation and certification requirements
- Maintain standards aligned with MUIS, ISO 22000, bizSAFE, JCI and HACCP principles, where applicable
- Lead audits, inspections and corrective actions
- Ensure policies, procedures and documentation remain current and compliant
- Maintain operational readiness for emergencies and business continuity requirements
Financial, Procurement & Vendor Management
- Manage significant OPEX and CAPEX budgets
- Oversee procurement strategies, vendor contracts and outsourced food service arrangements
- Monitor food costs, manpower expenses and overall operational efficiency
- Implement effective cost-control measures without compromising food quality or patient care
- Oversee inventory management and initiatives to minimise food wastage
- Prepare budgets, financial reports and variance analyses for management
- Monitor vendor performance and contractual service standards
Stakeholder Management
- Represent Food Services in institutional committees, audits and cross-functional initiatives
- Partner with clinical, nursing, dietetics, facilities and other operational teams
- Manage relationships with vendors, regulatory bodies and accreditation agencies
- Lead or participate in strategic projects relating to hospitality and food services
Requirements
- Bachelor's Degree in Hospitality, Food Services, Nutrition, Business Management or related discipline
- Food Safety Supervisor Certification and HACCP Certification
- At least 8 years of relevant food service / hospitality operations experience
- Proven leadership and people-management experience
- Preferably 3–5 years of healthcare food service or institutional catering experience
- Strong understanding of kitchen operations, food safety regulations and therapeutic diets
- Experience managing budgets, inventory, vendors and operational planning
- Experience leading sizeable operational teams would be highly advantageous
- Strong project management and stakeholder engagement capabilities
- Excellent communication, leadership and problem-solving skills
- Proficient in Microsoft Office and relevant food service management systems
Why Join?
This is not simply a kitchen operations role. It offers the opportunity to help shape and build the food service function of a new healthcare facility from the ground up.
You will have the opportunity to influence kitchen planning, operational workflows, technology, patient meal services, team development and future food service strategy, while leading a sizeable operation within Singapore's public healthcare sector.
Apply Now
Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.
Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.
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