Key Responsibilities:
? Lead and oversee the execution of catering and food service projects with a focus on operational excellence.
? Provide strong leadership to operational teams, ensuring high performance and continuous development.
? Develop and improve operational systems and procedures to enhance efficiency and quality.
? Ensure the delivery of high-quality, safe, and compliant food services in line with health and safety standards.
? Prepare and manage budgets, monitor project costs, and ensure financial efficiency.
? Drive team development through coaching, training, and performance improvement initiatives.
? Supervise food manufacturing processes and ensure quality control across all service areas.
? Oversee catering services provided in hospitals or healthcare facilities as needed.
Qualifications & Requirements:
? Bachelor's degree in Nutrition Science, Food Service Management, or a related field.
? Minimum of 10 years of experience in catering, food services, or institutional feeding, including extensive work in hospitals, food production, and large-scale projects.
? Proven experience in team leadership and workforce development.
? Strong knowledge of food safety and quality standards (HACCP, ISO 22000, etc.).
? Strategic planning and operational management skills.
? Excellent communication, problem-solving, and decision-making abilities.
? Proficiency in project management tools and food service systems.
? Preferred: Professional certifications in project management or food safety.
? Willingness to travel and manage operations across multiple locations.
? Proficiency in English (spoken and written) is an advantage.
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