Ken Bryce
About Ken Bryce
Ken Bryce is the Culinary Operations Manager - APAC at Delivery Hero in Singapore, with extensive experience in food and beverage innovation across the APAC region.
Current Role at Delivery Hero
Ken Bryce is currently employed as a Culinary Operations Manager for the APAC region at Delivery Hero, based in Singapore. He commenced his tenure with the company in May 2020. In this role, Bryce is responsible for overseeing culinary operations across multiple markets in the Asia-Pacific region, ensuring high standards in food quality, safety, and innovation.
Previous Experience at Minor DKL Food Group
Ken Bryce served as the Culinary Manager at Minor DKL Food Group for 3 years, from 2017 to 2020, in Brisbane, Australia. In this capacity, he managed culinary functions, focusing on menu development, quality control, and operational efficiencies within the food group.
Professional Background in China
Ken Bryce has substantial experience working in China. He was the Executive Sous Chef at Wyndham Hotels & Resorts in Hangzhou, Zhejiang, for 11 months in 2017. Before that, he operated as the Head Chef and Business Partner at Kaun's Bar & Dining Beijing, from 2016 to 2017, for 1 year in Beijing City, China.
Experience at Domino's Pizza Enterprises Limited
From 2011 to 2015, Ken Bryce served as a Development Chef for Domino's Pizza Enterprises Limited in Brisbane, Australia. During his 4-year tenure, he was responsible for culinary development initiatives in Australia and New Zealand, focusing on new product development and enhancing existing menu offerings.
Educational Pursuits in Culinary Arts and Food Science
Ken Bryce holds a Post Graduate Food Studies degree from The University of Queensland, where he studied Food Science and Technology from 2012 to 2014. Additionally, he achieved a Certificate 3 in Commercial Cookery from the Canberra Institute of Technology, where he studied from 1996 to 1999. This educational background has equipped him with a strong foundation in both the scientific and practical aspects of culinary arts.