Culinary Specialist - #1126138

1. Role Purpose

The Culinary Specialist is responsible for supporting daily kitchen operations and ensuring the consistent delivery of high-quality meals for our client’s Singapore site. The role contributes to menu planning, food safety compliance, and guest engagement while upholding Compass’s culinary and service excellence standards.

2. Key Accountabilities

Culinary & Menu Management

• Assist in day-to-day food preparation, production, and presentation.

• Support menu planning and rotation based on seasonality and feedback.

• Ensure portioning, recipe adherence, and presentation meet our client’s standards.

• Participate in daily food tastings and monitor product quality.

Food Safety & Compliance

• Uphold SFA and Compass food hygiene and HACCP standards.

• Maintain allergen documentation and ensure accurate labeling at all times.

• Conduct temperature checks, “taste & hold” logs, and assist with kitchen audits.

• Support corrective actions for any non-compliance or hygiene lapses.

Client & Guest Interaction

• Serve as a culinary contact for our client’s stakeholders and guests when required.

• Engage courteously with clients to manage feedback and suggestions.

• Represent the Compass brand with professionalism and hospitality.

• Assist with client engagement events and tastings.

Team Collaboration

• Coordinate daily mise-en-place and support service operations.

• Work closely with kitchen and stewarding team members to ensure smooth operations.

• Maintain proper grooming, discipline, and adherence to Compass SOPs.

• Contribute to on-the-job training and knowledge sharing within the team.

Administration & Reporting

• Assist with menu costing, waste tracking, and production records.

• Prepare basic reports using Excel and PowerPoint as required.

• Use Microsoft Teams for communication, updates, and documentation.

• Support inventory control and procurement processes.

3. Competencies & Skills

Technical Expertise

Solid culinary foundation with 2–3 years of experience in professional kitchens; strong grasp of cooking techniques and food safety practices.

Allergen & Safety Awareness

Demonstrated understanding of allergen management, HACCP, and workplace safety protocols.

Communication & Engagement

Able to engage confidently with clients and colleagues; clear and articulate communication skills.

Technology Literacy

Basic to intermediate proficiency in Microsoft Office (Teams, Excel, Word, PowerPoint).

Teamwork & Initiative

Collaborative, proactive, and able to support a positive kitchen environment.

Personal Presentation

Consistently well-groomed, professional, and hospitality-driven.

4. Qualifications

• Diploma or Certificate in Culinary Arts, Hospitality, or equivalent.

• Minimum 2–3 years of culinary experience in hotels, catering, or institutional food service.

• Valid Food Hygiene Certification (Basic/Intermediate).

• Knowledge of HACCP and allergen management practices.

5. Desirable Attributes

• Prior experience in corporate or institutional catering (MNC environment preferred).

• Strong organizational skills with attention to detail.

• Passion for food innovation, sustainability, and customer satisfaction.