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.

Please send your resume/CV