Total 24 job vacancies by Business Edge Personnel Services Pte Ltd

Job Scope (Cooking Studios and Preparation Room)

1. To assist in the ordering of food.

2. To check food after delivery.

3. To portion out and distribute ingredients for practical cooking lessons for all levels.

4. To sweep and mop floor at the end of the day.

5. To clean and wipe table-tops and all other kitchen surfaces.

6. To wipe clean oven and stoves after cooking lessons.

7. To scrub, wash and wipe sink area.

8. To clear dustbins at the end of all practical lessons.

9. To check that all power points and gas levers are switched off.

10. To wash and dry kitchen cloth, aprons etc after practical lessons.

11. To monitor and replenish detergent bottles as when needed.

12. To assist to monitor and maintain pantry and update FCE teacher.

13. To wipe and air out all the cabinets every term.

14. To assist in the stock checking of equipment every semester.

15. To dismantle and spring clean oven and stoves once a semester.

16. To spring clean all rooms once a semester.

17. To supervise when repair works are carried out in the rooms.

Work Arrangement

Period of contract: 1st January to 30th November 2025

Working Hours: 7am to 4pm

Working Days: 3 Days per week

Nearest MRT: Bedok

Salary: $12 per hour

Requirement

- Experience handling and preparing food and/or cleaning experience

- Basic communication skills, reading, writing

EA License No.: 96C4864

Reg. No.: R22110485

Job Scope:

• Assist Nutrition & Food Science teachers in food preparation, storage of food and general kitchen maintenance including mopping of floors for all classes and stock check.
• Assist in collation of food orders and liaise with the suppliers e.g., faxing or orders made by teachers.
• Assist in the checking of food delivery, proportioning of ingredients for cooking lessons and stock of food supply.
• Assist teachers during cooking lessons and clean up after lessons.
• Maintain kitchen safety and equipment.
• Assist in maintaining cleanliness of every room in the department.
• To do general cleaning e.g., washing of aprons, kitchen towels, etc. and maintenance of kitchen and NFS Hub including mopping of kitchen floors regularly.
• To do stocktake, thorough cleaning of food labs utensils, equipment, and cabinets during holiday periods.

Salary:

$2000/mth

Contract Period:

From 1 Jan 2025 to 31 Dec 2025.

Working Arrangements:

Mondays to Thursdays: 7.30am to 3.45pm, inclusive of 45mins lunch break

Fridays: 7.30am to 3.15pm, inclusive of 45mins lunch break

Service not required on Saturdays, Sundays and gazetted public holidays

Requirements:

a) Shall have at least 1 year of working experience in Secondary Schools

b) Preferably with similar experience working in Nutrition and Food Science laboratory.

Reg No: 96C4864

EA License No: R22110839

Job Description:

Food Preparation - Assist in preparing and assembling ingredients for lessons, following instructions and recipes given by teachers.

Food Handling - Ensure proper food safety and-sanitation standards are always maintained. This includes handling, storing, and disposing of food safely.

Cleaning and Maintenance - Maintain a clean and organized kitchen area by washing dishes, utensils, and kitchen equipment. Clean and sanitize the floor, countertops, stovetops, and kitchen appliances regularly.

Stock Management - Assist in keeping track of inventory, including food items, cleaning supplies, and kitchen equipment. Notify the teachers when items need to be replenished.

Preparation/Office Room Area Support - Help with upkeeping and cleaning of the room, including clearing of dustbins, dusting of surfaces, mopping of floor as well as ensuring a tidy environment for teachers.

Waste Disposal - Properly dispose of food waste, recyclables, and other kitchen-related trash following established procedures and regulations.

Compliance - Adhere to health and safety regulations and school policies in the kitchen. Report any safety concerns or equipment malfunctions to the teachers.

Support with School Activities - Collaborate with staff, teachers, and other school personnel to assist in the coordination and execution of school events or activities that reauire the use of the kitchen and eauioment. This mav involve setting up for special events, providing food service during functions, and ensuring that the kitchen and dining areas are well-prepared for such occasions.

Requirements & Skills:

• Excellence Service Minded - Good interpersonal skills.
• Time Management - Ability to work efficiently and manage tasks within designated time frames.
• Teamwork - A willingness to collaborate with staff and other school personnel to ensure a smooth kitchen operation.
• Communication - Basic communication skills to follow instructions and communicate effectively with students, teachers, and staff in the school.
• Basic Culinary Skills - Proficiency in fundamental food preparation techniques, such as chopping, slicing, and cooking
• Hygiene - Maintain personal hygiene, including wearing appropriate kitchen attire and following personal cleanliness standards.
• Food Safety Knowledge - Understanding of food safety and hygiene standards, including proper food handling, storage, and sanitation practices.
• Kitchen Equipment Proficiency - Familiarity with kitchen appliances and utensils, and the ability to use them safely and effectively.
• Cleaning and Sanitation - Competency in maintaining a clean and organized kitchen environment, including dishwashing, cleaning surfaces and floor.

Working Arrangement:

Location: Tanglin Road

Salary: $1900/Month

Working Hours:

• Mondays to Fridays: 7:30am to 3:30pm, inclusive of 1 hour lunch break

• Service is not required on Saturdays, Sundays and gazetted public holidays.

Service not required on Saturdays, Sundays and gazetted public holidays unless required for school events.

Contract Duration: 3 January to 31 October 2025

Job Requirements:

• WSQ Basic Food Hyigene Cert

• Has one (1) year of work experience as a Kitchen Helper

EA License No.: 96C4864

Reg. No.: R22110485

Job Description:

Cookery Room / Kitchen Main Duties

(a) Assist in placing order for food and ingredients.

(b) Assist in receiving and storing food supplies in both kitchens.

(c) Assist in preparation of ingredients prior to the start of the practical lessons.

(d) Mop and clean the floors of both kitchens daily to remove oily/greasy stains.

(e) Assist in the setting up and sorting of kitchen equipment and utensils.

(f) Assist in maintenance of perishable food supplies and items with expiration dates.

(g) General maintenance of cleanliness for both kitchens and to prevent accumulation of dust.

(h) Cleaning the refrigerators in both kitchens periodically

(i) Wash, dry and keep kitchen equipment and utensils used by teachers for lesson demonstration to students.

(j) Stow away crockeries and utensils previously left to dry.

(k) Cleaning of sink and window ledges, storage shelves and cupboards periodically.

(l) Tidying up the kitchen floors, sinks and centre tables after each practical lesson.

(m) Machine wash, dry, fold and neatly store dish cloths and tea towels used during practical lessons.

(n) Final check that safety valves are turned/switched back to neutral positions at the end of the day.

(o) Maintain neatness of utensils in shelves, cupboards, cabinets and drawers.

Cookery Room / Kitchen Stock-Check Duties

• Replace broken glassware from stock and be responsible for all equipment used in the teaching of Food & Consumer Education (FCE) / Food & Nutrition Science (NFS) lessons.

• Keep a stock-book and breakage record to indicate necessary item replacement.

• Prepare an inventory stock-list annually for the annual stock-take exercise.

Operations Support Duties

- To assist in cleaning special rooms and cabinets/cupboards and shelves and instruments/equipment or apparatus as and when required by the Operations Manager

- To help with emergency duties in movement of resources and simple logistics as and when necessary/required by the school.

Working Arrangement:

Location: Ubi

Salary: $1900/Month

Working Hours:

• Mondays to Fridays: 7:30am to 3:00pm, inclusive of 1 hour lunch break

• Service is not required on Saturdays, Sundays and gazetted public holidays.

Service not required on Saturdays, Sundays and gazetted public holidays unless required for school events.

Contract Duration: January to October 2025

Job Requirements:

• Has two (2) years of Secondary level education

• Has one (1) year of work experience as a Kitchen Helper

EA License No.: 96C4864

Reg. No.: R22110485

Job Scope:

1. Prepare ingredients trays for NFS practical lessons/practical exam

2. Maintain cleanliness of two NFS kitchen (sweep, mop, help clean cooker, table and sink that are not properly cleaned by students and clear waste bin)

3. Assist with food, kitchen equipment and cleaning materials/ equipment order

4. Keep track of ingredients stock and expiry date

5. Clean refrigerator once in June and October

6. Wash and fold kitchen towels and apron (washing machine and dryer available)

7. Contact OM to report defects in kitchen 1 and 2

8. Maintain cleanliness of Staff Lounge 2 (sweep, mop, clean table and sink, top-up washing detergent and clear waste bin)

9. To perform any other duties assigned by the Principal, Vice-Principal, Operations Manager (OM) or Administration Manager (AM)

Working Arrangement:

Location: East Coast Road

Salary: $1950/Month

Contract Duration: 30 Dec 2024 to 31 Dec 2025

Working Hours:

• Mondays to Fridays: 7:30am to 4:30pm, inclusive of one(1) hour lunch break

• Service not required on Saturdays, Sundays and gazetted public holidays

Job Requirements:

a. Completed secondary education

b. Preferably one year of experience as FCE Kitchen Assistant in a secondary school setting

EA License No.: 96C4864

Reg. No.: R22110485

Job Description:

Daily basis:

1. Clean and tidy 2 NFS kitchens, food preparation and needlework rooms.

2. Prepare ingredients and equipment for teachers to conduct Food & Nutrition (F&N) activities and practical work in the NFS kitchens daily.

3. Prepare students’ ingredients and materials before lesson.

4. Assist in checking and storing of goods.

5. Assist in stock taking of equipment in the NFS kitchens, food preparation and needlework rooms.

6. Assist to ensure safety in the kitchen eg switching off of gas valves, safe keeping of sharp objects such as knives.

7. Assist in ensuring the kitchen is ready for N and O levels National examinations.

8. Assist in doing major spring cleaning of 2 NFS kitchens, food preparation and needlework rooms during the June and December school holidays.

9. Any ad hoc duties assigned as and when required based on the needs of the school.

Working Arrangement:

Location: Ang Mo Kio

Salary: $1900/Month

Working Hours:

• Mondays to Thursdays: 7:00am to 4:00pm, inclusive of 45mins lunch break

• Fridays: 7:00am to 3:30pm, inclusive of 30mins lunch break

Service not required on Saturdays, Sundays and gazetted public holidays unless required for school events.

Contract Duration: 1 January 2025 to 31 December 2025

Job Requirements:

1. Primary school education

2. Preferably 3 years working experience in the related field

3. Completed ‘Workplace Safety and Health Practices Implementation’ (WSH Level 1)

EA License No.: 96C4864

Reg. No.: R22110485

Salary: $2500 to $3000
Allowance: transportation allowance Sgd 200
5 workday per week, fixed rest on Monday
working time: 10.30-10.30,With 2-3 hours break in between. Lunch service usually end by 2.30pm, restart around 6pm
Working location: near to MRT Napier
Meal provided

Job Description:
1. Maintain cleanliness and hygiene in food preparation areas.
2. Store and distribute ingredients properly.
3. Handle tasks such as washing, peeling, chopping, cutting, and cooking food.
4. Ensure food preparation adheres to company SOP and recipes.
5. Stay updated on current promotions and new menu items.
6. Follow safety standards and SOP for supplies, equipment, and work areas.
7. Minimize food wastage by using correct product measurements.
8. Gain and share knowledge on standard food preparation through training, including training Junior Kitchen Assistants.
9. Adhere to all company policies and procedures.
10. Perform any other duties assigned by the Chef or Restaurant Managers.

Job Requirements:
1. At least 1 year of experience in the F&B (Kitchen) industry; experience in Japanese restaurants is a plus.
2. Basic Food Hygiene Certification is required.

Salary: $6,000 to $6,500
Allowance: transportation allowance Sgd 200

5 workday per week, fixed rest on Monday
working time: 10.30-10.30 (rest 2-3 hours break in between)

Lunch service usually end by 2.30pm, restart around 6pm

Working location: near to MRT Napier,

Main Responsibilities:
-Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
-Take responsibility for the business performance of the restaurant
-Analyse and planning restaurant sales levels and profitability
-Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
-Create and execute plans for department sales, profit and staff development
-Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
-Plan and coordinate menus
-Manage filing system and read company emails
-Handle disciplinary issues, conducting Annual review and confirmation of staff
-Provide effective leadership to the food and beverage Teams to ensure targets are met
-Constantly review, evaluate operations/procedures and suggest improvements to the management
-Coordinate the entire operation of the restaurant during scheduled shifts
-Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
-Ensure all employees adhere to the company's uniform standards
-Meet and greet customers and organise table reservations
-Advise customers on menu and beverage choice
-Conduct orientation and training and coach new trainees
-Plan staff duty roster and cleaning duties
-Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
-Maintain high standards of quality control, hygiene, and health and safety
-Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
-Perform banking duties
-Any other appropriate duties and responsibilities as assigned

Requirement:
-At lease 2 years of experience in a fine dining restaurant and management
-Has experience as a restaurant manager or assistant restaurant manager is preferable

The candidate roles and responsibilities are to control, maintain and prepare high-quality Indian Traditional cuisine for customers to enjoy.

Responsibilities

• Manage food preparation and production of Indian cuisine items e.g Biryani, Prata, Curry, Kuli Paniyaram
• Ensure efficient, cost-effective operation and profitability of food production
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Ensure best cleanliness and sanitation practices
• Manage compliance with food and beverage hygiene policies and procedures.
• Arrange for repairs when necessary
• Oversee the work of subordinates

Qualifications

• Minimum 5-10 years’ experience as a Chettinad Chef
• Ability to communicate clearly with managers, suppliers, and customers.
• Food Hygiene Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Job Descriptions:

• Overseeing day-to-day operations of the restaurant to ensure a smooth and efficient

workflow.

• Managing staff, including scheduling, training, and ensuring high service standards.

• Maintaining inventory, coordinating with suppliers, and ensuring timely procurement

of high-quality ingredients.

• Ensuring adherence to all health and safety regulations in the kitchen and dining areas.

• Handling customer inquiries, resolving complaints, and ensuring overall customer

satisfaction.

• Monitoring financial performance, including managing budgets, controlling costs,

and achieving revenue targets.

• Developing marketing strategies and promotional activities to enhance the

restaurant’s visibility and attract customers.

• Ensuring the restaurant’s ambiance and décor are in line with the expectations of

guests, providing a warm and inviting environment.

Job Requirements:

-4-5years related experience

- degree holder

-

Job Description:

• To oversee and represent the venue’s catering and hospitality experience to both internal and external stakeholders. Ensure effective management and coordination of facilities, procurement, storage, production, and service delivery through the appointed catering services agent and its third party vendors.

Strategy, Concept, Product, Pricing:

• Develop and align the catering and hospitality strategy and concept with the overall experience-vision of the organisation.
• Create innovative, balanced and value-add catering menus and packages benchmarked against USPs of our venue, market trend and pricing. (e.g., create signature items).
• Constantly identify catering partners, vendors, products and brands that could be engaged to elevate variety in offering.
• Develop and review a master catering business, profit-share (e.g. % over GTO, rental) and pricing model and strategy.
• Competitor shop. Be knowledgeable of city-wide commercial and community events, festivals, concept, partners, vendors, suppliers, offer and price.

Commercial, Sales, Business Development, Government Agency, NGO Support:

• To partake in joint discussions to understand the overall community activation strategy, objectives and identified operating areas.
• Jointly engage the catering services agent to recommend catering model, concepts, type of infrastructure, suppliers, vendors and pricing.
• To be POC assigned to each event, linking the catering services agent (POC) to ensure that all requirements, schedule, agreement, changes and in particular; third party vendors support and processes are well managed
• To be informed and updated on venues confidential event calendar.
• Establish good rapport with event partners, hirers, promotor, sponsor, vendors and contractors, where applicable.

Branding Operations:

• Recommend and coordinate branding of concessionaire or pop-up stall; façade, menu boards, menus (print and digital), guest amenities and related (e.g. measurements and contractor coordination and installation)

Operations:

• Establish operational mode (technical drawing layout of stalls / concessionaire, tentage, ground protection, counter, worktable and equipment layout, refrigeration and dry storage types and security, plumbing and water points (sink), waste management and waste oil disposal, utilities, gas farm, POS, order taking and service, queue management (e.g. Q pole formation).
• Facilitate functional design, aesthetics, equipment and work flow for all BOH and FOH.
• Identify and establish SOP for each type of operation.
• Establish manpower strategy and SOP for each type of operation and opportunity to collaborate with educational institutions and related.
• Source products, third party vendors, suppliers and work alongside the catering services agent to acquire and operate. Facilitate process directly, where necessary.
• Coordinate with catering services agent to ensure all catering products and services, build, signage, branding, utilities, waste management, licensing arrangements are in order and flag any issues catering issues.
• Maintain an image library of all set-ups, concepts, menu and beverage items, centrepieces, signages.
• Host periodic joint meetings to communicate the event calendar, pre – actual - post catering feedback, improvements and quarterly plan for forecasted catering strategy, menu and pricing.

Equipment, Inventory (ownership by catering services agent, third party vendor):

• Maintain and coordinate inventory of all BOH and FOH kitchen service equipment and diningware.
• Maintain and coordinate a proactive maintenance inventory and schedule of all BOH and FOH kitchen and service equipment.
• Maintain and coordinate inventory record of all beverage, dry store items and disposables.
• Facility Management, Housekeeping, Vector Control Plan
• Establish a robust SOP, schedule and checklist for suite maintenance, housekeeping, cleanliness and vector control.
• Identify and inspect clear cleaning responsibility between facility management team and caterer.
• Coordinate concessionaire and pop-up infrastructure (tentage and stall type and layout, equipment fit out), utility, plumbing and waste management.

Work Safety, Security:

• Ensure contractor compliance to all work safety documentations, approvals and vehicle entry clearance.
• Ensure catering compliance to venues First Aid Safety and EVAC procedures.

Food Hygiene and Safety:

• Establish and maintain robust Hygiene, Food Safety SOP with the catering services agent and third party vendors.
• Identify and obtain an indemnity process for third party operations and/or products or samples brought in by the event hirer, promotor, sponsor, their vendors and contractors, where applicable.

Support and execute ad-hoc duties and projects as assigned or required

Job Description:

• (a) General Cleanliness of School Kitchens and Preparatory Room

Sweep and mop kitchens daily (especially after practical lessons).

Ensure stoves and workings units are clean and free of food.

Maintain cleanliness of equipment and 4 refrigerators.

• (b) Online Ordering and Receiving of Groceries

Briefed by teachers on orders for practicals and how to pack the food and types of equipment needed.

Receives order from Minimart and checks orders against receipt.

Packs the food accordingly and places in the fridge.

• (c) Food Ingredients and Equipment Preparation for Lessons

Prepares and portion out the ingredients before the practical.

Prepares equipment for students depending on the equipment needed.

• (d) Conduct Stock-taking of Equipment

Check all equipment are returned and clean where necessary.

Keep all unused equipment once cleaned.

To assist teachers in accounting for all sharp equipment e.g. knives and peelers.

• (e) Monitoring of General Maintenance of Kitchen Hardware

Organize all equipment in cupboards and to keep all cupboards in good order.

Check for faulty equipment and to discard non-fixed assets after approval by Coordinator.

To update Coordinator on equipment that needs repair or replacement for Coordinator to procure.

Working Arrangement:

Location: Tanglin Road

Contract Duration: 6 January 2025 to 5 November 2025

Salary: $1800-1900/Month

Working Hours:

• Mondays to Fridays: 7:00am to 1.00pm (flexible hours depending on school needs), inclusive of 15 minutes’ break

• Service not required on Saturdays, Sundays and gazette public holidays

Job Requirements:

• An effective team player with good interpersonal and communication skills.
• A meticulous individual who is able to multi-task and work independently in a fast-paced environment
• 2 years of relevant work experience.

Job Scope:

1. Daily Kitchen Duties

· Daily upkeep of the kitchens, including general cleanliness of food lab equipment, table tops, floor and sinks.

· Daily upkeep of kitchen facilities and equipment, including the hot water dispenser, refrigerator, oven and stove as well as the other appliances in the food labs.

· Daily checks and maintenance of the placements of tools and utensils.

· Daily management of food in the kitchen fridges and other storage containers. To inform Food Lab Manager or the NFS Unit coordinator if any of the ingredients are running low.

· Daily preparation of raw materials for classes (the cutting of meat/fish, separation of ingredients into specified portions according to class size, etc).

· Regular checks and management of utensils and cookware in the individual kitchen top and work station and to ensure that all food labs items are organized and accounted for.

1. Weekly / Monthly/ Termly Kitchen Duties

· Assist in the upkeep and maintenance of the signs (safety and miscellaneous) and posters in the kitchens.

· Assist in the termly kitchen stock-take of the equipment and utensils as instructed by Food Lab Manager or the NFS Unit coordinator.

· Labelling and bi-annual cleaning of tabletops, shelves and equipment which are to be done at least twice a year during the test/exam periods or June and December Holidays.

· Termly checks on perishables in the fridge and other containers.

1. Additional Duties

· Support afternoon cooking programs that take place in the food labs.

Support school-based activities involving the use of food labs.

Working Arrangement:

Duration: 1 January 2025 to 31 December 2026

Location: Dover Road

Salary: Hourly Rated

Working Hours:

· Mondays to Fridays: 7:30am to 3:00pm, inclusive of 1-hr lunch break (may be deployed for extended hours on some days);

· Service is not required on Saturdays, Sundays and gazetted public holidays;

· Service is not required on a regular basis during School Holidays.

Job Requirements:

· Basic certifications relating to food preparation and food safety;

· 2 years of working experience in related fields (culinary, food preparation etc);

· Has experience in store management and organization.

Job Scope:

(a) Maintain general cleanliness of equipment in the Cookery Rooms to ensure clean and hygienic condition for teaching and learning;

(b) Assist Teachers in preparation of ingredients for practical lessons eg mincing of meat, measure and apportion ingredients etc;

(c) Keep stock of ingredients in Food Labs to ensure sufficient supplies for teaching and learning;

(d) Clear Food Labs after lessons: cleaning of workbenches and sinks, sweeping of floors and mopping of floors, clearing of rubbish etc;

(e) Maintain general cleanliness of equipment and workplace in designated rooms; and

(f) Any other relevant duties assigned by the school supervisors and school leaders.

Working Arrangement:

Working Hours:

· Mondays to Thursdays: 7 am to 4.30 pm, inclusive of 1 hour lunch break.

· Fridays: 7 am to 4 pm, inclusive of 1 hour lunch break.

· Service not required on Saturdays, Sundays and gazetted public holidays.

Salary: $2300/Month

Contract Duration: 1 Jan 2025 to 31 Dec 2025

Job Requirements:

Candidate preferably have experience as an NFS Assistant in schools.

Be able to observe strict hygiene when preparing food ingredients for NFS lessons;

Benefits:

· Weekend Incentive

· Incentive Scheme

· Birthday Leave

· Medical with Dental Benefit

· Meal Provided

· Staff Discount

· Great Career Advancement

· Islandwide

Salary: up to $2,500 per month

RESPONSIBILITIES:

· Preparation of food in compliance with health and safety standards

· General cleaning and maintenance of kitchen equipment

· Ensuring smooth daily operations

· Assist in inventory management

· Customer Service

· On rotating stations

Work Arrangement:

5 Day Work Week (Including Sat, Sun & PH)

REQUIREMENTS:

No experience required as training will be provided

Passion for the F&B and service industry

Positive attitude and a team player

Work Arrangement:

• 5 Day Work Week (Including Sat, Sun & PH)

$2500/Month

Benefits:

• Weekend Incentive

• Birthday Leave

• Medical with Dental Benefit

• Meal Provided

• Staff Discount

• Great Career Advancement

RESPONSIBILITIES:

• Preparation of food in compliance with health and safety standards

• General cleaning and maintenance of kitchen equipment

• Ensuring smooth daily operations

• Assist in inventory management

• Customer Service

REQUIREMENTS:

• No experience required as training will be provided

• Passion for the F&B and service industry

• Positive attitude and a team player

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed

Job Scope:

Food Preparation:

· Assist teachers in preparing food for every practical lesson in Food Labs 1 and 2

· Take stock of leftover perishable food daily, and keep teacher updated

Cleaning Duties:

· Ensure cleanliness of Food Labs 1 and 2, and the Prep Room

· Daily cleaning of Food Labs 1 and 2 (cleaning of teacher’s and students’ work area, sinks, stoves, teacher’s food preparation and demonstration table, washing of utensils/equipment used for practical lessons)

· Daily mopping of the floors in Food Labs 1 and 2

· Daily washing of teacher’s kitchen linens

· Deep cleaning of the fridges, all the cabinets and all utensils/equipment once after all practical lessons have concluded

Other Duties:

· Assist in other ad-hoc FCE-related duties assigned by teachers

Any other ad-hoc duties as arranged and assigned by the school

(during school holiday)

Duties will include cleaning and sanitising the equipment, and preparing ingredients for upcoming lessons. During the September holidays, she will be doing deep cleaning of all cupboards and equipment. This will take quite a lot of time for both Food Labs.

Requirements:

· Preferably with experience in food preparation/handling and/or basic cleaning

· Excellent team-player who is organised, meticulous & the ability to multi-task

· Good communication & interpersonal skills

Salary: TBA

Location: Upper Changi Road

Contract Period: 3 months (June to Sept 2024)

Working Arrangement:

· Mondays to Fridays: 7.30am – 4.30pm, inclusive of 1hr lunch break

· Service not required on Saturdays, Sundays and gazetted public holidays.

Job Description:

• (a) Assist in placing order for food and ingredients.
• (b) Assist in receiving and storing food supplies in both kitchens.
• (c) Assist in preparation of ingredients prior to the start of the practical lessons.
• (d) Mop and clean the floors of both kitchens daily to remove oily/greasy stains.
• (e) Assist in the setting up and sorting of kitchen equipment and utensils.
• (f) Assist in maintenance of perishable food supplies and items with expiration dates.
• (g) General maintenance of cleanliness for both kitchens and to prevent accumulation of dust.
• (h) Cleaning the refrigerators in both kitchens periodically
• (i) Wash, dry and keep kitchen equipment and utensils used by teachers for lesson demonstration to students.
• (j) Stow away crockeries and utensils previously left to dry.
• (k) Cleaning of sink and window ledges, storage shelves and cupboards periodically.
• (l) Tidying up the kitchen floors, sinks and centre tables after each practical lesson.
• (m) Machine wash, dry, fold and neatly store dish cloths and tea towels used during practical lessons.
• (n) Final check that safety valves are turned/switched back to neutral positions at the end of the day.
• (o) Maintain neatness of utensils in shelves, cupboards, cabinets and drawers.

Cookery Room / Kitchen Stock-Check Duties

• Replace broken glassware from stock and be responsible for all equipment used in the teaching of Food & Consumer Education (FCE) / Food & Nutrition Science (NFS) lessons.
• Keep a stock-book and breakage record to indicate necessary item replacement.
• Prepare an inventory stock-list annually for the annual stock-take exercise.

Administrative Duties

• To cover Receptionist duties during lunch-hour of the Receptionist as and when required
• To help Library Assistant in shelving, covering and packing books when requested
• To help with simple, clerical work at the General Office as and when necessary/required.

Working Arrangement:

Location: Ubi Avenue 1

Contract Duration: 9 Months

Salary: $2400-2500/Month

Working Hours:

• Mondays to Fridays: 7:00am to 3:00pm, inclusive of 1hr lunch break

• Service not required on Saturdays, Sundays, gazetted public holidays and designated school holidays

Job Requirements:

• Able to read and converse in Simple English
• Has one (1) year of work experience as a Kitchen / Cookery Room helper / assistant

Job Scope:

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel

Requirements:

• Team player
• Experienced in F&B

Job Description:

Ensuring Company policies are followed. Optimizing prpofits by controlling costs. Hiring,training and developing new employees. Resolving customer issues to their overall satisfaction. Maintaining an overall management style that follows company best practices. Providing leadership and direction to all employees. Ensuring product quality and availability. Preparing and presenting employee reviews.

Job Requirement:

Able to work on weekends and public holidays. Have positive attitude. Working long hours under stress. Have a friendly and patient personality. They must make quick decisions and have great interpersonal skills. Attention to detail and excellent multitasking skills are important.

Job Description:

1. General cleaning of kitchens including cleaning table tops, sinks, cookers, sweeping and mopping the floor and emptying dustbins.

2. General cleaning of NFS classrooms including cleaning desks, sweeping and mopping the floor and emptying dustbins.

3. Refill washing detergent, and check and ensure all equipment is in place for each work bench.

4. Preparations for classes.

5. Preparation of food trays must be done before the lesson, at least half an hour beforehand.

6. Assist teachers during lessons, help to replenish items, clear teachers’ centre tables, assist students with cookers/ovens/grill/blenders/steamers, mop spills etc.

7. After lessons, kitchen helper to help clean up and store food properly. Any leftover ingredients that are still fresh and safe to use can be kept for use in other classes. Prepare food trays for next lesson if needed.

8. After lessons, check that all gas taps are turned off and cookers are switched off, cookers and sinks are clean, rubbish is disposed of, and clear/clean the centre store table.

9. Laundry for kitchen towels/aprons: Wash them in the washing machine and dry them on the rack. Once they are dry, fold them and place on the laundry shelf.

10. Track and record any breakages.

11. Arrange tables and chairs neatly in classrooms.

12. Check all lights, fans and air-conditioner are switched off in all rooms.

13. Assist teachers in any other duties assigned.

Working Arrangement:

Location: Clementi

Contract Duration: 2 Jan 2024 to 15 Nov 2024

Salary: $1800-1900/Month

Working Hours:

Mondays to Fridays

· Maximum 6 hours a day (flexible start and end timing depending on the first and last class for the day)

· Service not required on Saturdays, Sundays and gazetted public holidays.

Job Requirements:

· Understanding of Basic English

· Able to do kitchen food preparation – handling food, portioning and proper food storage

· Handling of kitchen equipment, such as ovens and cookers, washing machine (requirement in NFS classes)

· Relevant experience helping in school kitchen is preferred but not essential

Job Description:

• Food Preparation - Assist in preparing and assembling ingredients for lessons, following instructions and recipes given by teachers.
• Food Handling - Ensure proper food safety and sanitation standards are always maintained. This includes handling. storing, and disposing of food safely.
• Cleaning and Maintenance - Maintain a clean and organized kitchen area by washing dishes, utensils, and kitchen equipment. Clean and sanitize the floor, countertops, stovetops, and kitchen appliances regularly. Once a year deep clean of drawers and cabinets in the kitchens.
• Stock Management - Assist in keeping track of inventory, including food items cleaning supplies, and kitchen equipment. Notify the teachers when items need to be replenished.
• Preparation/Office Room Area Support - Help with upkeeping and cleaning of the room, including clearing of dustbins, dusting of surfaces, mopping of floor as well as ensuring a tidy environment for teachers.
• Waste Disposal - Properly dispose of food waste, recyclables, and other kitchen-related trash following established procedures and regulations.
• Compliance - Adhere to health and safety regulations and school policies in the kitchen. Report any safety concerns or equipment malfunctions to the teachers.
• Support with School Activities - Collaborate with staff, teachers, and other school personnel to assist in the coordination and execution of school events or activities that require the use of the kitchen and equipment. This may involve setting up for special events, providing food service during functions, and ensuring that the kitchen and dining areas are well-prepared for such occasions.
• Training and Development - Attend training sessions and workshops related to food safety, kitchen operations, and professional development as required.

Working Arrangement:

Location: Tanglin Road

Contract Duration: 2 Jan 2024 to 31 Oct 2024

Salary: $1800-1900/Month

Working Hours:

Mondays to Fridays: 730am to 330pm (inclusive of 1 hour lunch break)

• Service not required on Saturdays, Sundays and gazetted public

holidays

Job Requirements:

• Excellence Service Minded - Good interpersonal skills. Able to interact with students and staff in a friendly and professional manner.addressing their needs and concerns when necessary:
• Flexibility - Be open to performing other duties as assigned by the teachers to ensure the smooth operation of the school Kitchen.
• Time Management - Ability to work efficiently and manage tasks within designated time frames.
• Teamwork - A willingness to collaborate with staff and other school personnel to ensure a smooth kitchen operation.
• Flexibility - Adaptability to handle various tasks and duties as required, often in a fast-paced and dynamic environment.
• Communication - Basic communication skills to follow instructions and communicate effectively with students, teachers, and staff in the school.
• Basic Culinary Skills - Proficiency in fundamental food preparation techniques, such as chopping, slicing, and cooking

Job Scope:

A. Training /Induction by NFS teachers

1. Use and general maintenance of the cookers / ovens / grills / microwave ovens.

2. Use and general maintenance of small kitchen appliances like blenders, cake mixers, food

processors, electric steamers, etc.

3. Use and general maintenance of washing machine and dryer.

4. Kitchen terms and familiarization with common utensils like masher, palette knives, patty tins, etc.

5. Food preparations, quantity and portioning for before and after recess classes.

6. Kitchen and food hygiene (includes proper food handling and storage).

7. Kitchen safety (handling electrical appliances and sharp objects, keeping them safe).

8. Provide update of perishables and dry goods to teachers ordering for the classes.

9. Provide update of kitchen utensils of each unit and main storage areas to teachers.

B. Daily Duties:

For Practical Lessons and Exams:

1. General cleaning of kitchens including cleaning table tops, sinks, cookers, sweeping and mopping of

the floor and emptying dustbins.

2. Fill up the soaps, check the cutlery and ensure equipment are in place for each unit.

3. Take in the day’s food orders delivered. Put on trays for the respective teachers. Clear unwanted

packaging or boxes.

4. Teachers to brief the week’s practical, recipe given, sample of layout given so that kitchen helper can

start preparations for the morning classes.

5. Assist teachers during lessons, help to replenish items, clear teachers’ centre tables, assist students

with cookers/ovens/grill/blenders/steamers, mop spills, etc.

6. After lessons to help clean up and store food properly. Note the leftovers to carry forward. Prepare for

after recess lessons where needed.

7. After lessons: Check all cookers are switched off, sinks are clean, cookers are clean and rubbish is

disposed of. Clear the centre store table.

8. Laundry for kitchen towels: Dry those in washing machine using the dryer. Fold those in dryer in sets

of 10 for each class (1 kitchen towel + 1 tea towel).

9. Must have 3 sets of 10 at a time x 2 kitchens.

C. Weekly Duties (preferably on Fridays):

1. Thoroughly clean the cookers and ovens.

2. Thoroughly clean and clear chokes in sinks.

3. Clear fridges of unwanted/spoilt foods and sanitise fridge with baking soda solution.

4. Clear and clean center store tables.

5. Check supply of detergents and inform teachers if need to replenish.

6. Mop the floor of both kitchens and prep rooms.

D. Holiday Duties:

Before the start of each term holiday:

1. All left over foods (in the fridge) are used up, given away or disposed.

2. All utensils are kept properly and none left on sink tops, especially teacher’s table.

3. Check all cutlery (in first drawer) are in order. i.e. Number of spoons, fork, etc are in place. If not,

make a written list and inform teacher in-charge.

4. All food at store table are to be kept in the fridge where possible.

5. The kitchen cookers, ovens, grills and sinks are thoroughly cleaned.

6. All taps, electric points and gas mains are turned off.

7. All empty delivery boxes and packages are disposed.

8. Kitchens are mopped with bleach to sanitize them.

9. Teacher’s workroom is mopped and tables are wiped clean.

For June and Nov-Dec holidays:

1. Cover all cooker tops with newspaper and masking tape after cleaning.

2. Help with stock take and update records where equipment are kept, etc.

3. Start with the list in order and tick against item in pencil. State the quantity as well where needed.

4. Be familiar with the places where utensils are stored. Put them back where they are stored after stock

take.

5. If not sure of the names/brands, clarify with teacher in-charge.

6. Teacher in-charge will counter-check and write over in pen and sign.

Start of School Term:

1 Wipe all cookers (take out newspaper wrapping) and tables.

2 Wipe tables/ work area in staff workroom.

3 Take out store table containers and line all drawers, etc with new linings.

Requirements:

The Personnel shall minimally have the following qualifications, skills and

experience:

• Understanding of Basic English.
• Able to do kitchen food preparation – handling food, portioning and proper food storage.
• Handling of kitchen equipment like ovens and cookers, washing machine (requirement in Food and Nutrition classes).
• Relevant experience helping in school kitchen is preferred but not essential.

Working Hours:

Contract Period: From 8 January 2024 to 25 October 2024

Personnel to be deployed at the following hours:

Maximum 6 hours a day (flexible start and end timing depending on the

last class for the day).

Total number of hours: 930 (based on estimated 155 days)

Service not required on Saturdays, Sundays and gazetted public holidays.