Job Purpose
The Executive Chef - Food Services is accountable for leading and developing Sodexo's Food Services business in MYSG ensuring operational excellence, food safety, client satisfaction, people development, and financial performance across a multi-site portfolio. The role plays a critical part in delivering Sodexo's value proposition while supporting sustainable growth and long-term client partnerships
Key Accountabilities
Operational Leadership
- Enable end-to-end Branded Food Services deployment across multiple client sites in Singapore
- Ensure consistent delivery of safe, high-quality, and compliant branded food services
- Drive standardisation, efficiency, and continuous improvement
- Ensure compliance with Sodexo policies, food safety standards, and local regulations
Client & Contract Management
- Act as the senior culinary contact for key clients and BD bids.
- Build strong, trusted client relationships and manage service performance
- Lead contract governance, audits, and review meetings
- Proactively identify service enhancements and value-creation opportunities
Financial Performance
- Manage food commercials, food cost and create P&L and staffing for new clients.
- Drive revenue growth, cost optimisation, and margin improvement
- Support contract renewals, extensions, and new business mobilisation
- Ensure robust budgeting, forecasting, and financial controls
People & Leadership
- Lead, coach and support growth and training in the site operations teams
- Drive employee engagement, performance management, and capability building
Quality, Safety & Compliance
- Champion a strong Food Safety and HSE culture
- Ensure compliance with:
- Food safety & hygiene standards (e.g. HACCP)
- Sodexo HSE frameworks
- Local statutory and regulatory requirements
- Lead internal and external audits and corrective actions
Strategy & Growth
- Drive innovation in menus, concepts, sustainability based on brands deployed on ground.
- Identify opportunities for portfolio growth within existing and new clients
Qualifications & Experience
Education & Certifications
- Degree or Diploma in Hospitality, Food & Beverage, Business, or related field
- Food Safety / Hygiene certification (HACCP preferred)
Experience
- 12–15+ years of experience in Food Services / Contract Catering / Hospitality
- Proven leadership of large, multi-site operations
- Strong exposure to client-facing, contract-based environments
- Demonstrated experience managing P&L and commercial performance
Skills & Competencies
- Strong operational and commercial acumen
- Excellent client and stakeholder management skills
- Proven people leadership and change management capability
- Strong understanding of food safety, quality, and compliance
- Ability to operate effectively in a fast-paced, multi-client environment
