Job responsibilities:

• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Assign tasks to kitchen staff
• Do necessary preparation for daily specials items
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• improvise new recipes and innovative ingredients to cater to customers.
• Attend monthly review session with director
• Prepare monthly work review
• Constantly ensures that all products are fresh, all kitchen equipment are in order
• Ensure compliance with Halal certification requirement

requirements :

- Education is not limited, must have more than 5 years of work in the same position;

- Familiar with restaurant management and service knowledge, with skilled service skills;

- Knowledge of Health and Safety Regulations: Familiarity with health and safety regulations, including food handling and sanitation standards, is essential to maintain a safe and hygienic environment.

- Knowledgeable in catering services and Halal Certifications: including food handling and sanitation standards, management of crew etc.

- Flexibility and Adaptability: The F&B industry often involves working in a fast-paced and unpredictable environment. Being able to adapt quickly to changing circumstances, such as busy periods or unforeseen events, is important for success in this role.

- Organizational and Problem-Solving Skills: F&B supervisors need to be highly organized to ensure smooth operations, maintain inventory, and handle scheduling. Additionally, strong problem-solving skills are valuable for addressing issues that may arise, such as equipment failures, staffing shortages, or customer complaints.

We are a newly opened Yakiniku and Shabu-Shabu in Singapore!

Company Introduction

We are Wagyu Yakiniku Gyubei from japan! This is our first establisment in singapore and we welcome you to join our team. Our company has 22 Yakiniku restaurants in Japan today. We have different types of F&B restaurants, donut shops, and beauty salons in Japan. Our company was founded in 1970 and engaged in many different types of business, and we started the Yakiniku business in 1999.

We are looking for enthusiastic and passionate individuals to join our big family!

Job Roles Available : Part Time Kitchen Asistant

Role and Responsibilities

1. Assist with food preparation tasks such as washing, peeling, and cutting food
2. Prepare simple dishes under the direction of the cook/master chef
3. Comply with all food safety and SFA hygiene regulations
4. Maintain cleanliness and organization of kitchen areas and equipment, not limiting to washing utensils/equipment/tool/appliances after own usage
5. Assist in inventory management and restocking of kitchen supplies accordingly to FIFO/LIFO
6. Assist in opening and closing stores duties and sanitization tasks
7. Follow recipes and presentation specifications as set by the master chef/management

Qualifications

1. Previous experience in a food service role is a plus
2. Knowledge of health and safety regulations
3. Candidate must possess a valid SFA recognised Basic Food Hygiene Certification - Level 1
4. Ability to work in a team
5. Strong communication and multitasking skills
6. Permanent Part timers are welcomed

Benefits

1. Competitive pay package & Staff Meals included
2. Health insurance options
3. Medical Benefits reimbursements
4. Extra 2 days off for full timers
5. Opportunities for advancement within the company

Interested candidates please send your resume directly to [email protected] or [email protected] for a job interview, we welcome all candidates to apply and join our family!

ROYAL GLOBAL SG PTE. LTD

UEN 202438121Z

JOB SUMMARY

To prepare food in accordance with Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Prepare daily procedures in accordance with Marriott procedures.

2. Complete Daily Fridge Temprature Chart and Hot Food Cooling Chart at the end of each shift.

3. Maintain food quality and service in accordance with standardised company recipes and procedures.

4. All refrigerated food must be properly identified, covered, dated and chilled as soon as

possible.

5. Comply with the “Clean as you go” policy and daily sanitation projects and checklist.

6. Maintain good housekeeping practices in all walk-in boxes, walk-in freezer, and dry goods storeroom.

7. Regularly report all needed maintenance projects to the Sous Chef.

8. Attend all associates meeting.

9. Adhere to the Accident Prevention Programs and Education, and Enforcement Committee policies.

10. Know job descriptions of subordinates.

11. Ensure that food displays are attractive.

12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

13. Responsible in leading a team during the absence of your senior position.

14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year(s) of working experience for this position will be advantages.
• Manage and maintain sanitation and hygiene standards.
• Possess a strong sense of initiative

We regret that only shortlisted applicants will be notified.

Job Responsibilities

• Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
• Assisting Cooks & Chefs with cooking and food presentation
• Maintaining the quality and plating standards of all food items
• Washing of all appliances, utensils, cutting boards, and dishes
• Upkeeping of kitchen cleanliness and personal hygiene at all times
• Restocking of all inventory items
• Any other ad-hoc duties as assigned

Job Requirements

• No experience required
• 6-days workweek, including weekends and public holidays
• Positive working attitude
• Experience in food preparation and cooking is an added advantage

(Experienced candidates will be considered for a senior role to be working at our 3rd outlet which will be opening in 2024.)

Additional Employee Benefits

• Birthday Leave + Annual Leave (starting from 14 days)
• Sick Leave + Medical consultation reimbursement
• Staff Meal upon completion of Full Shift
• Complimentary non-alcoholic drinks
• Family & friends discount on food & beverage

Responsibilities:

- Responsible for the day-to-day operational management

- Effective instruction and management of sites cleaners to ensure delivery of daily operations

covering required areas.

- Coordinate, assign and manage tasks/works given

- Plan and delivery schedules for more specific needs such as periodic cleaning timetable, utilising

available manpower and equipment

- Oversee the servicing and maintenanance of cleaning equipment

- Able to work night shifts and on weekends, public holidays

- Island wide deployment

- Other ad-hoc duties/projects assigned

Requirements:

- Diploma in Facilities management or other discipline

- At least 2-3 years' experience in cleaning, facilities services/management industries, hotels,

commercials etc

- Proficient in microsoft office

- Strong analytic and good persuasion skills

- Excellent time management

- Well-groomed with excellent interpersonal and communications skills

- Positive work attitude, able to work independently and in a team

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description

Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.

1. Manage central production operations

2. Manage compliance with food and beverage hygiene policies and procedures

3. Manage high volume food production operations

4. Manage non-compliant quality cases

5. Monitor overall production output levels. manage inventory, monitor stock levels and conduct regular stock take

6. Maintains a high standard of hygiene and follows relevant safety and hygiene regulations,in accordance with current regulations

7. Ensure sufficient supply of ingredients for food preparation

8. Arrange and transfer supplies and equipment between storage and work areas, in accordance to Workplace Safety

Requirements

1.Able to solve daily operational issues with efficiency

2.Able to communicate effectively to all levels and receptive to feedback

3.Numerate and with good cost budgeting skills

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

About Us

voco Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a enthusiastic and culinary-centric Commis Cook to assist the Senior Chef on duty with storage, preparation and cooking of all food items for the Kitchen, whilst adhering to all Health and Food Safety standard. To also demonstrate and help maintain high levels of service that consistently exceeds the expectations of our Guests.

• To assist and monitor food stocks and stock movement.
• To understand daily departmental costs and how they influence profit and loss results.
• To ensure minimum kitchen wastage.
• To ensure stock is controlled and rotated. Accept and store deliveries.
• Practice to minimize food wastage.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts: Guests – to ensure their total satisfaction; Suppliers – regarding orders and invoices.
• To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• To ensure that mise enplace is completed in your section.
• To exceed guest expectations of great service by providing and maintaining the highest level of professionalism.
• To provide a positive workspace through the use of effective communication skills with in the Culinary department and all other hotel/resort departments.
• Continually strive to improve food preparation and presentations.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Support a safe working environment by ensuring all team members are working in compliance with health and safety regulations.
• To ensure consistently high guest satisfaction of these products through established procedures and guest contact, including the motivation of employees to the highest degree, such that company profit ratios and control procedures are met.
• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.
• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Nitec/Higher Nitec or Diploma in Culinary Arts
• Fresh graduate from culinary school is welcome
• Working experience in the hotel industry will be an added advantage
• Basic in English, both spoken and written
• Food Hygiene related certification
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Job Description & Requirements

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Able to make south Indian dishes like idly vada sambar rasam south Indian style chicken mutton Masala curry fish etc …
• Willing to work as a team and support other staff.
• Must have skills to make parotta dosa etc …
• Able to do large volume orders and cook in bulk for wedding and events must be good in planning and execution.
• To wash, cut, and prepare foods designated for cooking, and to verify that the prepared food meets the required quality and quantity
• Knowledge of Indian spices and cooking tools.
• A multi-skilled Chef with good all-round food preparation and catering expertise.
• To adhere strictly to all established standard operating procedures.
• To be in total compliance with the recipe book.
• Work according to the instruction of Seniors.
• Organizes and prepare the set up.
• Prepare daily food production in different sections of the main kitchen.
• Maintain kitchen cleanliness, hygiene and safety.
• Perform all other ad-hoc duties as assigned by seniors.
• Paratha Making and Cooking, Nool Paratha Bun Paratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti, Garlick Naan Cook Thosai, Gee dosai, masala Dosai, Onion Dosa, Butter masala Dosa
• Cook South Indian Tiffin, Cook South Indian Lunch Meals and Cook South Indian Diner, Dishes
• Cook North Indian Lunch Thali, Cook North Indian Dinner Dishes & snacks
• Cook Hyderabad Briyani, Malabar Briyani, Chittinad Dum Briyan,chicken DumBriyani & mutton briyani
• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing deep fryer, utensils, and grill for shift
• Roti paratha 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
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• 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
• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift
• Must be flexible and able to work during our peak times including weekends and public holidays
• Willing to learn, self-motivated and an efficient worker
• Able to minimize the wastage food and beverage used in the kitchen.
• Compliant with rules and regulations.
• Good attitude and well groomed
• 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
• Previous experience as a cook, or relevant work experience
• Able to read and write. Must pass a background check
• Minimum 3 Years experience in the kitchen room.
• Able to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniforms all the times of working place.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

1. JOB DESCRIPTION

Job Title

Central Kitchen Driver

Occupation

LORRY DRIVER

Job Description & Requirements

Roles & Responsibilities

Delivery Driver Responsibilities:

Delivery drivers undertake a range of tasks beyond simply driving their designated routes and completing deliveries. Key responsibilities include:

• Adhering to optimal safety practices both on the road and during truck loading or unloading procedures.
• Maintaining open communication channels with management to stay updated on any changes to delivery assignments, routes, or schedules.
• Collaborating with dispatchers, fellow drivers, and team members to coordinate delivery operations.
• Contacting customers via telephone to provide updates on delivery timing in cases of issues or alterations to estimated arrival times.
• Ensuring timely completion of deliveries within designated deadlines.
• Conducting routine maintenance checks on delivery vehicles.
• Loading and unloading goods safely and efficiently.
• Obtaining necessary client or customer signatures as required.

Job Description

• Prepare and produce all products according to SOP guidelines, including but not limited to cutting, cooking, steaming, frying, packing
• Ensure all equipment and utensils are washed, cleaned and places back to their storage location after use
• Check all materials are within acceptable condition prior to usage
• Organize workflow and ensure that employees understand their duties or delegated tasks
• Monitor employee productivity and provide constructive feedback and coaching
• Record Form in accordance to QA requirements
• Ensure to comply with all HACCP/ISO22000/5S guidelines during preparation and production
• Any other jobs or duties assigned by the Executive Chef from time to time
• Any other jobs or duties assigned by the Area Manager from time to time

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description

1. Assist Manager to manage daily operations of the Central Kitchen

2. Prepare and process food items for production, ensure sufficient supply of ingredients for food preparation

3. Ensure the business complies with health and food safety regulation and cleanliness of the Central Kitchen

4. Oversee inventory of the Central kitchen inventory management

5. Ensure the quality of food is meet

6. Ensure packing of food timely for delivery

7. Any other duties assigned by the management team

Requirements

1. Able to solve daily operational issues with efficiency

2. Able to communicate effectively to all levels and receptive to feedback

3. Culinary expertise and relevant experience

4. Able to work under pressure in a fast paced, dynamic and challenging work environment

5. Able to work split shift, weekends and public holidays

Reporting to the Kitchen Manager, your duties will be as follow;

• Ensure every station is prepped and ready for service daily
• Ensure sufficient inventory for prep work
• Ensure all food ingredients are of the desired quality
• Manage all food costs and wastages
• Willing to teach, learn and refine mistakes
• Takes accountability and set examples.
• Create new dishes as and when you require

Interested applicants please Whatsapp CV to +65 89498707 or email to [email protected]

We are looking for a technician or engineer who can handle repairs to commercial chillers and freezers, ice machines, ice cream machines and walk in chillers and freezers, ovens, grills, and other commercial kitchen equipment. We also need someone who can join our team to undertake building and installation of walk in chillers and freezers. A Singapore driving licence is required as you will be travelling from job to job either on your own or with a team to do repairs on site. You will also be required to do repairs and equipment checking in our own service department premises.

It will also be helpful if you can operate and use Windows based computers.

Good written and spoken English is a must.

About Us:
SriSun Express is a renowned brand in Singapore's vibrant food and beverage industry, known for delivering high-quality, flavorful, and affordable Indian cuisine. With multiple outlets across the island, we pride ourselves on offering exceptional service and authentic dishes that resonate with our customers' tastes.

Our mission is to bring people together through food, creating memorable dining experiences. At SriSun Express, we value teamwork, innovation, and excellence in everything we do. As we expand and grow, we are looking for passionate individuals to join our team and contribute to our legacy of culinary excellence.

Job Summary:

We are seeking a dedicated and experienced Central Kitchen Manager to oversee the operations of our central kitchen. This position plays a critical role in ensuring the efficient production and delivery of high-quality food products to our outlets while maintaining compliance with food safety and workplace safety regulations.

Key Responsibilities:

1. Overall in charge of the central kitchen and overseeing operational activities at every level of the organization.
2. Hire and train employees to build a skilled and motivated workforce.
3. Manage quality assurance programs to ensure product consistency and excellence.
4. Strategize and implement process improvements to ensure tasks are completed on schedule.
5. Purchase materials, plan inventory, and oversee stock levels efficiently.
6. Ensure all organizational processes remain legally compliant.
7. Manage budgets and forecasts to optimize operational costs.
8. Perform quality controls and monitor production key performance indicators (KPIs).
9. Oversee all kitchen equipment contractors and ensure equipment is well-maintained and operational.
10. Communicate effectively and manage relationships with all suppliers.
11. Maintain accurate and thorough records to meet Singapore Food Agency (SFA) and Workplace Safety and Health (WSH) requirements.
12. Plan and execute food delivery standard protocols in accordance with food safety standards.
13. Actively liaise with all outlets to ensure food quality and promptly address any issues raised.

Requirements:

• Proven experience in managing a central kitchen or similar operational role.
• Strong leadership and team management skills.
• Knowledge of food safety regulations and workplace safety standards.
• Proficient in budget management, inventory planning, and quality assurance practices.
• Excellent organizational and problem-solving abilities.
• Strong communication skills to coordinate with suppliers, contractors, and outlet managers.
• Familiarity with compliance requirements of the Singapore Food Agency (SFA) and Workplace Safety and Health (WSH).