Kelvin Cha

-Drove operational excellence and culinary innovation at Smorgasbord through effective management of key accounts and enhancement of team performance via strategic initiatives and process improvements. -Secured international school contract by demonstrating culinary concepts and innovative ordering solutions, showcasing their effectiveness in meeting client needs and enhancing operational efficiency. -Spearheaded the successful acquisition and management of the new international school account, enhancing operational efficiency and culinary standards through strategic initiatives. -Collaborated closely with the Business Development team to devise a targeted approach for winning the International school account. -Conducted a detailed analysis of the international school market landscape, identifying key trends and opportunities to tailor our proposal effectively. -Partnered in crafting persuasive proposals that showcased our culinary strengths and operational capabilities, emphasising our commitment to sustainability and innovation. -Participated in high-level presentations to international school stakeholders, effectively communicating our culinary vision and operational strategy to align with their values and expectations. -Led the development and implementation of comprehensive operational strategies that align with organisational goals and foster a high-performing culture within the culinary team. -Established strong relationships with vendors to ensure high-quality ingredient sourcing, resulting in optimised procurement processes and cost efficiency. -Designed and implemented robust procedures and SOPs to standardise culinary operations across multiple locations, ensuring consistency and quality in food preparation and service. -Developed training programmes for staff to enhance culinary skills and operational practices, leading to improved team performance and customer satisfaction.

Involving from RFP stage. Working with Bussiness Development, Marketing, Food platform on building the proposal for Cognita. Food preparation and presentation lead during the food evaluation. Mobilized 3 International School when it was awarded on Dec 2021. Involving in the hiring process, setting up SOP, menu planning, kitchen set up, renovation monitor and etc. Accountable for the sector Unit Profit and Loss. Prepare annual business plan and budget, monthly forecast, and regularly update on the performance. Analyse results, recommend and implement measures required to meet revenue and cost targets as well as service, quality, productivity and safety KPI. Also to maintaining a high level of service, food & beverage in a team-oriented setting. Promote and uphold 3 International school to boost overall productivity, business performance and drive profitability Overall coordinating, organizing, executing and training all site Lead on technology’s offerings within Cognita, which involves RFID, QR Ordering, App,so to meet the needs of different segment of stakeholders. Participate in the IT development of the F&B team by identifying the right technologies and leverage best practices to improve productivity, efficiencies, guest satisfaction and staff retention. Focus on the improvement on the quality and concept run in 3 international school. Engage with different stake holder to improve performance and to drive profitability

Manage client expectation Improve restaurant food quality, MBAS take-up rate developed a new concept to reduce food cost and food waste Weekly meeting with clients on restaurant operation matters, bi-weekly meeting on monthly marketing, monthly meeting on client monthly report. Restructure the overall manpower from 42 pax to 14 pax due to pandemic. Plan and execute the day-to-day operations with 14 staff. Improve Lunch and Coffee break rating from overall 4.2 to 4.7-4.9 Improve event food presentation, food taste, and food concept for EDP and other international programs. Manage company expectation Action plan on yearly expectation meeting Monthly P&L monitor weekly meeting to align client expectation Assist Sodexo to stabilized the account from all different angle Report direct to Operation Director Operation content Plan, train, adjust menu based on feedback from every program participants Taking over the marketing position since march after the restructure of manpower on collateral/poster design, media wall design, promotion calendar ,QR code, Website update, communication and menu design with minimum support from HQ

Involved in Retention, New business project on concept development, menu planning, costing, assumption P&L such as INSEAD, Singapore Sports School, Microsoft, HSBC, etc. • Lead and train on new mobilization such as SSP, LFS, Microsoft and etc • Planned, created, and execute the food showcase for retention or new win project • Standardizing the recipe across all unit • Work hand in hand with the nutrition team and HSE to create a safe and healthy working environment for staff and client • Develop new teaching kitchen concept with new program and recipe • Train and execute chef table for client twice a year and staff gets to train on serving fine dining food. • Steering team for SAP system • Steering team for ISO22000 • Repot direct to Managing Director

• Mobilization of Stamford American international school, Australia international school and Early learning village • Developed new concept and recipe in 3 schools • Execution of menu developed to ensure consistency • Work hand in hand with the Unit manager on monitoring P&L • Involve in Bi-weekly meeting with the client • Sit in for 3 school QBR section and brief the stakeholder on future planning

Overall in charge of Phase 1 and Phase 2 kitchen. Supervise over 25 staff on daily operation Supervise and coaching team member on the daily operation to preparing food for 1000+ kids and parent café Always ensure kitchen team delivers high standard in food quality and food presentation Always ensure the kitchen team maintains good food hygiene and food safety Overlook on costing and menu planning for the monthly menu for the meal plan and over the counter allergy menu In charge of planning menu for school functions and catering