Location: Tuas (Walking distance from Tuas Link MRT)

Working hours: Monday to Friday (8.00 am to 5.15 pm)

Up to 4K

Key Responsibilities:

• Assist and lead product development from concept, trial to commercialization in line with overall strategic direction and objectives
• Identify room for improvements on existing products, ingredients and processes
• Manage and timely deliver assigned projects
• Lead and conduct trial runs/commercial runs/trouble-shooting
• Working closely with product leaders, project manager and specialists on planning, carrying out, and following up on trials/tests in relation to innovation and renovation of products/processes at Pilot Plant
• Proficient knowledge on food regulations and compliance
• Assist on planning and transformation of current documentation system into paperless system

How to Apply: Send your resume to:

As a Food & Beverage Service Ambassador in one of the hotel's food & beverage outlets, you will be responsible for the following:

Responsibilities

• Handle food and beverage orders and serving guests.
• Provide great service to all guests.
• Anticipate guests' needs and have a keen eye to details.
• Assist preparation and setting up restaurant for food service, maintain tables, clear and reset tables.
• Ensure all available amenities and utensils are properly stocked and "ready" prior to service.
• Answering guests' enquiries.
• To perform other related duties as required by the outlet manager.

Requirements

• GCE O / N level or NITEC Certification of any discipline and/or WSQ certification
• Good interpersonal and customer services skills.
• Willing to work on rotating shifts, weekends and public holidays.
• Previous Food & Beverage experience in a similar environment will be an added advantage but not necessary
• Customer oriented with a pleasant disposition.

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

We regret that only shortlisted applicants will be notified.

A Food Production technician is responsible for preparing and processing foods, ensuring that production meets quality standards and is delivered in a timely manner. Duties include operating small kitchen equitments like Mixer Grinder, Deep Frier, Buy Electric Cookers, packing and monitoring product quality.

A food production technician is need to prepare and package foods according to the company's standards. Food production workers may also be responsible for maintaining a safe and hygienic working environment, following food safety regulations and ensuring products meet food safety requirements.

Duties and Responsibilities

• Assist with the preparation of food items

• Ensure the kitchen and production area are kept clean and tidy

• Check ingredients and food products for quality

• Package food items ready for sale

• Follow food safety regulations and health codes

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Cooking order according to food health and safety standards

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Job Description

• Conduct operational and staff training

• Work with boss to develop daily, holiday and themed menus.

• Monitor equipment for proper operation.

• Check staff work against daily and weekly schedules.

• Listen to customer complaints and suggestions and resolve complaints.

Responsibilities

• Implement suggestions and resolve more complex issues within the scope of the position.

• Participate and/or contribute to programs, committees or projects designed to improve service quality and staff productivity.

• Maintain and manage kitchen expenses, food costs, inventory and staffing within budget.

• Ability to work shifts.

• Assist in food preparation and delivery of all meals to customers.

• Supervise team to ensure kitchen and serving areas are clean and tidy.

• Ensure all food and health safety regulations are followed.

Key Responsibilities

Quality Management:

Develop, implement, and maintain a comprehensive quality management system for food production processes, emphasizing compliance with Halal guidelines.

Establish and monitor quality control procedures to ensure adherence to regulatory standards.

Food Safety Regulations:

Ensure adherence to local and international food safety regulations and standards, with a specific focus on Halal requirements.

Conduct regular audits to assess and enhance food safety practices, including those related to Halal processes.

Process Improvement:

Identify areas for process improvement and efficiency in the production cycle.

Implement corrective actions to address quality issues.

Supplier and Vendor Quality Assurance:

Collaborate with suppliers and vendors to ensure the quality and Halal compliance of raw materials and ingredients.

Conduct quality assessments of suppliers and implement improvement plans as needed

Team Leadership:

Lead and develop a team of quality assurance professionals.

Regulatory Compliance:

Stay updated on changes in food safety regulations and standards, with a specific focus on Halal guidelines in Singapore.

Qualifications and Experience

Bachelor's degree in Food Science, Quality Management, or a related field. Master's degree is a plus.

Preferred Skills:

Familiarity with Singapore's food safety and quality regulations, especially those related to Halal.

Experience with continuous improvement methodologies

Knowledge of risk assessment and management in food mass production

Familiar with FSMS implementation - ISO22000, FSSC22000, BRCGS

Application

Sarka LLORENS 辛莎

Recruitment Partner - Asia - R&D

M: +65 9297 9345

E:[email protected]

EA No: 17S8637 Reg No:R1329451

Job Description An Outlet Manager is responsible for the profitability and performance of a food service outlet. Duties include overseeing daily operations, customer service, staff work schedules, cashiering, food supplies, maintenance and administrative operations.

Responsibilities:

• Analyze service quality and customer satisfaction
• Conduct staff performance assessment process and manage training
• Contribute to innovation process within own scope of work in the business unit
• Facilitate compliance with legislative and regulatory requirements
• Foster service innovation
• Identify and establish internal and external stakeholder relationships
• Lead team to implement change
• Manage and implement business continuity plans
• Manage compliance with food and beverage hygiene policies and procedures
• Manage food and beverage operations
• Manage site/outlet and equipment maintenance
• Manage the customer experience

Qualifications:

• Experience in the same industry is an advantage
• Positive, confident and personable demeanor
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.

Quality - Food Lab #HMS

M-F, 9 to 6

Bukit Merah

up to $3,500

12 Months Contract

Implement routine Quality Management (QM) work including new staff QM training, annual QM training, Hazard Analysis and Critical Control Points (HACCP) validation and mock recall according to Group standards

Strengthen the Business Unit / Regional Business Unit (BU/RBU) Integrated Management System (IMS) concept byS of relevant processes on IMS standards and implementing routinely on-site inspection

Routinely report to Group concerning the current (Regional) Business Unit (BU/RBU) Integrated Management System (IMS) status via IMS management review report and two-way meetings

Handle customer complaints to fulfill customer satisfaction

Conduct Risk Assessment (RA) and action plans on processes for compliance to local workplace health and safety government regulations

Align and arrange for external and internal Integrated Management System (IMS) audits within the Group integration

Coordinate the investigation and close out of the (Regional) Business Unit (BU/RBU) site

Provide progress and support to drive internal audit corrective actions

Quarterly update the Integrated Management System (IMS) Report on the Management 2.0 database

Identify and remedy gaps between the Business Unit / Regional Business Unit (BU/RBU) Quality Management (QM) system and Group QM standards, site certified QM standards, under guidance from

Deploy Management of Change System in laboratories, logistics and warehouses in compliance with requirements from authorities, customers, or internal regulations in the Quality/Regulatory and SHE areas.

Active participation in ISO and HACCP implementation

How to Apply: Send your resume to:

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

Primary Responsibilities:

• Conceptualization to explore all possibilities in creating creative interactive design content that inspire, inform, and captivate consumers.
• Responsible for all the visual based requirements on the F&B Menu design & layouts, incorporating images and bi-lingual
• Responsible to design all F&B in restaurant collaterals, price lists, tent cards, posters, labels and food packaging
• Prepare all Social Media digital materials, edit images & videos
• Prepare materials for F&B dedicated in-resort Digital Screens, IPTV, Billboards as well as to support Resorts wide Marketing campaigns
• Create designs for in-store signage such as print advertisements, menus, food/beverage lists, packaging, restaurant & outlet layout
• Curate digital visual content with product styling and photography to bring the best out of our products.

Requirements:

• At least a Bachelor’s degree in Graphic Design or a related field or equivalent education and experience
• At least 2-3 years of relevant industry experience
• Strong graphic design portfolio showcasing a range of online and offline projects
• Proficient in Adobe Photoshop, Illustrator and Mac
• Photography, videography and photo/video editing skills a plus
• Understanding of Adobe After Effect, HTML, JavaScript (an advantage)

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Able to work night shift and split shift
• Able to work OT on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Position Overview:

We are a company dedicated to bringing the rich heritage of traditional Chinese cuisine to life. Committed to both authenticity and innovation, we seek a skilled and passionate R&D Food Technologist to drive product development and ensure our offerings reflect the best of Chinese culinary traditions while meeting contemporary market expectations.

Key Responsibilities:

1. Product Development & Innovation:

• Develop and refine traditional Chinese recipes that align with authentic preparation methods and flavor profiles.
• Innovate new menu items that showcase traditional Chinese cuisine, while incorporating modern food trends and consumer preferences.
• Conduct research on regional Chinese ingredients, culinary techniques, and seasonal variations to guide product development.

2. Process Improvement & Optimization:

• Collaborate with the production team to optimize processes for efficient, scalable, and high-quality production, while maintaining authentic preparation methods.
• Develop and implement standardized recipes, protocols, and SOPs for consistent quality across all dishes.

3. Ingredient Sourcing & Testing:

• Identify and source high-quality ingredients from trusted suppliers, ensuring the authenticity and flavor of all dishes.
• Conduct rigorous testing to evaluate ingredient quality, safety, and sensory attributes in line with company and regulatory standards.

4. Sensory Evaluation & Quality Control:

• Lead sensory evaluations to assess taste, texture, and aroma, ensuring products meet the company’s standards for authenticity and quality.
• Troubleshoot and resolve any issues related to taste, texture, or presentation to ensure the final product consistently meets expectations.

5. Compliance & Food Safety:

• Work with QA teams to ensure all recipes and processes adhere to health and safety regulations.
• Stay updated on food safety regulations and industry best practices relevant to Chinese cuisine and food production.

6. Project Management & Cross-functional Collaboration:

• Collaborate with culinary, marketing, and production teams to bring new products from concept to launch.
• Manage R&D timelines, ensuring projects are delivered on time and within budget.

7. Consumer Trends & Market Analysis:

• Conduct research on market trends and consumer insights to inform product strategy and keep offerings relevant.
• Use market data to guide product innovation and ensure the company’s menu aligns with customer expectations.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Bachelor’s degree in Food Science, Culinary Arts, Food Technology, or a related field. Graduates from Nanyang Technological University (NTU) or Singapore Institute of Technology (SIT) will have an advantage.
• Experience: 3+ years in R&D, with a strong background in Asian or traditional Chinese cuisine development.
• Technical Skills: Proficient in sensory evaluation, food processing, and understanding of authentic Chinese culinary techniques.
• Knowledge of Ingredients: Strong familiarity with traditional Chinese ingredients, including herbs, spices, sauces, and preservation methods.
• Project Management: Ability to manage multiple projects with excellent attention to detail and effective time management.
• Passion for Cuisine: Deep appreciation for Chinese culinary traditions, combined with a creative approach to developing new dishes.
• Ability to work under pressure in a fast-paced, dynamic, and challenging environment.
• Effective communication skills at all levels, with receptiveness to feedback. Knowledge of Mandarin is an advantage.
• Must be able to join within short notice.

Work Place Location

Albert Street (Rocher MRT)

Job Description

With great power comes great responsibilities. In a fast-paced environment, you are to lead by example. Calm in the storm and motivating force for the junior staff.

Establish rapport to build guest loyalty and gather constructive feedback to ensure constant guest service improvement. Maintain a safe and sanitary work environment and ensure only the highest-quality products are served.

Also, to handle daily team member relations and encourage problem-solving by team members through proper training and empowerment.

Responsibilities

- Greet and escort guests/customers to their allocated tables

- Assist in managing/handling guest restaurant reservations

- Good knowledge of menu (food and beverage) and presentation standards; offer menu recommendations upon request and aptly suggest additional options

- Able to anticipate any unexpected guest needs with prompt and efficient reaction

- Serve guest orders as per restaurant standards

- Record transactions/orders in Point of Sales terminal at the time of order

- Communicate order details to the kitchen staff, in particular VIP, special instructions etc.

- Constantly ensure the cleanliness and organization of work areas, chinaware, silverware, glassware, and that the whole restaurant is always kept presentable at all times

- Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to guests and process payment

- To check the accuracy of bills/checks before presenting to customer or processing the payment

- Perform shift closing on the Point of Sales terminal; tally cash and credit card settlements

- Ensure that the whole restaurant is always kept clean, organized and presentable at all times

- Ensure that brand standards and SOP’s are consistently implemented

- Complete closing duties, including restocking items, closing reports, etc.

- Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance

- Take an active role in coaching and developing junior staff

- Ad-hoc responsibilities assigned by the Manager

Company description

Mottainai Food Tech (MTN) is a dynamic and forward-thinking local startup that’s revolutionising the food industry! We're all about transforming food processing "waste" into delicious, innovative products that are good for both you and the planet. Inspired by the Japanese concept of Mottainai, meaning “don’t waste,” our mission is simple: give food by-products a second life by upcycling them into value-added food.

At the heart of MTN is Jiro Meat, our flagship plant-based meat made from okara (soybean pulp) – a by-product of tofu and soymilk production. But that’s just the beginning! Our talented team is continuously working with various companies to turn their side streams into tasty, sustainable foods. We’ve got a creative mix of scientists, innovators, and business strategists who work closely together to develop cutting-edge solutions.

Why join us? We’re a fast-growing team backed by investors, industry leaders and governmental agencies. We believe in a fun, collaborative culture where everyone contributes ideas, experiments boldly, and celebrates wins together. If you’re excited about shaping the future of food and making a real environmental impact, come be part of our adventure at MTN!

Role: We’re looking for a passionate Halal Production Specialist to join our team! If you're excited about driving food innovation and upcycling food processing by-products, this role is for you.

Job Description: Your main responsibilites will include, but are not limited to:

· Upscaling of Jiro Meat from lab to pilot to commercialisation level.

· Production of Jiro Meat.

· Aid in the application and maintenance of accreditations such as Halal certification.

· Maintenance of equipment in the production area.

· Conduct QA/QC on the finished products.

· Aid in designing use-cases for the Jiro Meat product.

· Aid in conducting research and development trials for food processing by-products.

This is an on-site role based at our production plant and lab at 12 Jalan Besut (5-day work week). Don’t worry about the commute—we’ve got you covered with a shuttle bus to and from Lakeside MRT.

Qualifications: We're looking for applicants with the following qualifications:

· NITEC / Higher Nitec graduates in Food Science & Technology or Food Science & Nutrition or similar field (if this is you, we want to hear from you!).

· Experience with fermentation is a bonus, but fresh graduates are welcome too!

· A creative thinker who can bring new product and technology ideas to life independently.

· Strong English communication skills, both written and spoken, because clear ideas lead to great innovation.

· Someone who thrives working both independently and as part of a team—we value collaboration but also give space for independent problem-solving.

Job Description:

• Responsible for ensuring the smooth daily operation of all areas of the Food and Beverage Department, including the bar, restaurant and conference space
• Drive guest satisfaction and loyalty through exceptional service, strong relationships and attention to detail in all areas of the operation
• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary
• Ensure that brand standards, including sustainability initiatives, are maintained
• Hire, train and develop the department’s team members, and ensure employee satisfaction through effective, positive and proactive leadership
• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources
• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance
• Work with marketing team to develop creative and effective promotions and to drive their implementation in a timely manner
• Develop beverage menus for all areas and work with the executive chef to develop dining menus
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses
• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions

Job Requirements:

• Minimum 3 -5 years of experience in a similar role, preferably in a five star luxury setting.
• A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.
• Proven experience in meeting budget and forecast for all costs, including payroll and other expenses
• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.
• Has a good understanding of luxury guest expectations and desire to meet these expectations.
• Project professional image at all times through personal presentation/ interpersonal skills.
• Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Aptitude for developing promotions and marketing.

Job Scope

• Pack raw meat and prepare for shipping
• Cut & prepare raw meat for packing according to order received
• Preparing frozen raw meat for packing
• Pick up heavy goods (raw meat) from delivery
• Cleaning walk-in freezer/cold room where meat has been stored
• Monitor & supervise other raw meat-handling workers & assist where required
• Scheduling work shifts
• Any other work as assigned

Additional Information:

• Physically demanding due to raw meat handling
• Very cold environment due to frozen meat storage
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

RESPONSIBILITIES:

• Assess New Product Development and be responsible for successful scale up and first production
• Support New Product Introduction including new process and projects as required
• Responsible to provide accurate mixing instructions and create new working instructions for Production operators accordingly
• Contribute to product/process optimization to increase profitability
• Work closely with cross-departments and various key stakeholders such as Supply Chain (Customer service, Production, Planning and Procurement), Quality, Sales and Suppliers.
• Contribute further to improvement projects such as productivity, quality and profit

REQUIREMENTS:

• Diploma/Degree in Food Science or Food Technology preferred
• At least 2 years of relevant experience will be considered for Senior position
• Experienced and passionate in Continuous Improvement
• Skilful with Manufacturing Systems and Processes
• Exceptional problem-solving skills
• Strong leadership, communication, and organizational skills
• Strong ability to work well in a team and independently
• Excellent IT skills, particularly in MS Excel, PowerPoint, Word, Access
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 days work week + 1 Sat per month
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

• Plan, organize, and coordinate manufacturing operations to meet production goals and customer requirements
• Manage and supervise production staff, including hiring, training, and performance evaluations
• Develop and implement production schedules, ensuring optimal utilization of resources and efficient workflow
• Monitor and analyze production metrics, identifying areas for improvement and implementing corrective actions
• Collaborate with other departments, such as procurement, engineering, and quality control, to ensure seamless operations and resolve production-related issues
• Oversee equipment maintenance and calibration to minimize downtime and maximize productivity
• Implement and enforce safety protocols and quality standards to maintain a safe and compliant working environment
• Optimize production processes and implement continuous improvement initiatives to enhance efficiency and reduce costs
• Monitor inventory levels and ensure availability of raw materials and components for production
• Stay updated with industry trends, technologies, and best practices in manufacturing

Requirement:

• Related field; or releavant certifications is an advantages
• Experience as a Production Manager or in a similar manufacturing leadership role
• In-depth knowledge of manufacturing processes, lean principles, and quality management systems
• Strong leadership and people management skills, with the ability to motivate and develop a high-performing team
• Proficiency in using manufacturing software and systems for production planning and control
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description:

As an Outlet Manager, you will be responsible for overseeing the operations of a specific outlet. Your main duties will include managing the staff, ensuring customer satisfaction, maintaining the outlet’s financial performance, and implementing marketing strategies.

You will oversee hiring and training new staff members, creating work schedules, and assigning tasks to ensure smooth operations. It will be your responsibility to ensure that the outlet is well-stocked, clean, and meets all safety and hygiene standards. Additionally, you will need to handle customer complaints and resolve any issues that may arise.

To excel in this role, you will need strong leadership skills, excellent communication and interpersonal abilities, and a keen eye for detail. You should be able to multitask, prioritise tasks, and make quick decisions when necessary. Being knowledgeable about the products or services offered by the outlet and staying updated with industry trends and customer preferences is also essential.

Overall, the responsibilities of an Outlet Manager require a combination of managerial, customer service, and operational skills to ensure the smooth functioning of the outlet and provide an exceptional experience to customers.

Qualifications and Skills Required:

To become an Outlet Manager, a certificate in hospitality or equivalent is required.

In addition to formal education, several skills and qualifications are essential for success in this role. Strong leadership skills are crucial, as you will be leading and managing a team of staff members. You should have excellent communication skills to effectively interact with customers, staff, and other stakeholders. Problem-solving abilities are also important to handle any issues that may arise.

Attention to detail is necessary to ensure the outlet’s operations run smoothly and meet quality standards. Time management and organisational skills are valuable to handle multiple tasks and responsibilities efficiently. Proficiency in computer systems and software used for inventory management, sales tracking, and financial reporting is also beneficial.

Previous experience in the hospitality industry, particularly in a supervisory or managerial role, is highly preferred. This experience helps in understanding the industry dynamics, customer expectations, and operational challenges.

Overall, a combination of education, skills, and relevant experience is essential to qualify for the role of an Outlet Manager.

Roles & Responsibilities

Job Purpose:

The General Foreman (Food Processing) is responsible for overseeing day-to-day operations of our food processing facility. He/she is to supervise production activities, and monitor the staff’s performance. He/she must also ensure that all safety and quality standards are met.

Roles & Responsibilities:

Monitoring employee attendance, performance, and productivity to ensure that all staff members are performing their jobs efficiently.

Determining the required manpower, and assign workers to carry out the duties to complete specific tasks. Likewise, to supervise the co-workers and helping them in their work.

Establishing work schedules and ensuring that co-workers are following them, as well as addressing issues that may arise during the workdays.

Determining sequence of daily operations, and the use of proper tools / equipment. Overseeing the safety of the food preparation process by inspecting equipment and facilities to ensure safety standards are fulfilled.

Providing training to staff members on food safety practices and procedures to ensure compliance with regulations.

Identifying areas for improvement in work processes, and to implement strategies to enhance operational efficiency.

Any other work as assigned.

• May work with other shift supervisors to ensure shift’s performance are always at par with company standards;
• Train staff in job duties, safety procedures and company policy;
• Establish work schedules and ensure that there are enough workers to cover the shift;
• Maintain high standards of performance all throughout your shift;
• Listen to queries and resolve any work-related problems and recommend measures to improve productivity and product quality;
• Implement effective methods that are in-line with company standards to ensure that we meet work schedules and quotas;
• Record and prepare production information such as quantity, weight, size, date and type of products packaged;
• May check final products to ensure they are of high quality before they go out for shipping;
• May assist in requisition of materials and supplies.

Requirements:

• Relavant experience as Food Processing Supervisor/Team Lead –
• Good Communication skills;
• Ability to work in a fast paced environment;
• No formal education, any degree or equivalent.

Roles & Responsibilities

· Handle daily operation.

· Cashiering Duties

· Prepare and cook menu items.

. Wash and maintain the good condition of kitchen equipment

· Inspect and ensure kitchen area is clean and meet hygiene standards

. Manage inventory

. Liaise with vendor

. Overall in-charge of staff and operation.

. Ensure adequate service is provided to the consumer

Job Requirement:

· Have at least 1 year of experience in the foodservice sector

. Have prior experience in mass ordering

. Able to follow recipes to create food as instructed

· Excellent leadership and decision-making skills.

· Team player

. Able to within long working hours

· Required to work 6 days a week.

· Able to work on public holidays.

· Able to work on off day if needed.

Job Description :

· Marinate all meat in accordance with SOP / Instructions given by the supervisor.

· Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.

· Responsible for washing, peeling, chopping, cutting and cooking of foods.

· Dressing sandwiches, mini croissants & buns for catering orders

· Assist in packing of food

· Making of sauces in accordance with SOP / Instructions given by the supervisor

· Process all ingredients in accordance with SOP/ Instructions given by the supervisor

· To pack all processed products and store them in accordance with SOP/ Instructions given by the supervisor

· Prepare and portion ingredients for the next day's production.

· Ensure the production area is kept clean and hygienic at all times.

· Any other ad-hoc duties assigned by superiors

Requirements :

· Willing to work rotating shifts & overtime when required

· Work well in a Team with good communication skills

· Able to take initiative and ownership for your job role

· Understanding of food safety practices

· Ability to remain calm and focused in a fast-paced environment

Start a career in the Food Manufacturing as a Production Operator or higher position (Food Manufacturing)Food Manufacturing;-

Production :

Operator, Team Leader, Supervisor, Manager & etc.

• Support new and/or modified production processes for regulatory approval commissioning, and operation.
  Fill/Monitor critical control point (CCP) using new software or solution implemented.
• Assist in the implementation of software/hardware to improve productivity/reduce food wastage/resolve potential downtime during active production routines.
• Operate network interface to monitor machines and production processes.

(Job Roles not limited to the above - e.g. Supervisor, Manager, Team Leader & etc)

Salary range from $2200 to $3400.

Job Description:

• Provision of quality customer service at food shop/ food court
• Taking orders, assist in preparation and servicing of food items
• Receiving of stocks and ensure proper storage
• Any other ad-hoc duties assigned by the Management

Job Requirements:

• Able to work rotating shift, includes weekends & public holidays
• Compliant to food hygiene practices
• Physically fit
• Good communication and interpersonal skills

• Assist in preparation of food and beverage prototypes
• Testing of products in various applications, according to project requirements
• Coordinate sensory evaluation panels for further product improvements
• Maintain accurate records of projects, development, and results
• Maintain inventory and cleanliness of laboratories and equipment
• Ensure compliance in accordance to quality and food safety standards

Requirements:

• Higher Nitec / Diploma in Food Science, Food Technology or related fields
• Meticulous, with good organizational skills
• Able to work well independently and in a team