Total 706 F&B / Tourism / Hospitality job vacancies in pasir ris

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities include:

-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliance
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliance
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations

·Preferably 3 years of previous experience in serving in restaurant

·Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Position : Sales Executive (Outdoor/Food Distribution) - Up to Gross $4,500 or more
• Location : East – Tampines North Drive
• Working hours: Monday to Friday | 8am to 5.30pm & Alternate Saturday | 8am to 12pm
• Salary (commensurate with experience) : Up to Basic of $3,000 + Average Commission of $800 - $1000 + AWS + Transport Allowance $900 (with vehicle) or $300 (Without vehicle) + Mobile Reimbursement + Average of one month Bonus + Up to 16 Days of Annual Leaves + Medical Benefits
• Duration : Permanent
• Industry : Food Distributor

Main Responsibilities:

• Service all customers under your account.
• Issuing daily orders as requested from your customers.
• Stock checking for daily delivery loading.
• Prepare quotation for all existing and potential customers.
• Ensure customer’s payments are made within credit terms without any outstanding payments.
• Reviewing your own sales performance, aiming to meet or exceed targets.
• Representing company at exhibitions, events and demonstrations.
• All jobs as instructed by Business Development Manager when necessary.

Requirements:

• Minimum N/ O/’ Level with relevant experience
• Must be PC literate
• Bilingual in English and Mandarin to communicate with colleagues who can only speak in mandarin

Email to: [email protected]

Do visit www.facebook.com/search.personnel for more job listings.

***We do not charge our candidates any referral fee nor bind them with any contract.***

Chloe Ong

Senior Consulting Manager (APAC)

Reg no.: R22105510

EA No: 13C6684

Job Description

• Manage the daily operations of the restaurants, ensuring food sanitation and safety standards are maintained.
• Work closely with the Head Chef to plan seasonal menus, F&B promotions and activity.
• Monitor employee schedules ensuring it is in accordance with manning guide and business forecast.
• Motivate employees to improve work performance maintaining high productivity and morale.
• Establish good rapport with members and guests, handle all F&B complaints, requests and enquiries promptly.
• Manage inventories, energy consumption and preventive maintenance regularly to ensure cost effectiveness and prevent wastage.
• Assists with regular inventories of operating equipment in conjunction with the stewarding department when required by management.
• Evaluate and control F&B cost and expenses closely.
• Perform any other related duties as assigned by the management.

Requirements:

• At least 5 years of relevant experience in F&B Management.
• Positive work attitude, strong leadership and interpersonal skills.
• Creative and ability to multitask.

Other Information

• Work location: West Coast Ferry Road (Bus 175 and 176) beside West Coast Park.
• Company transport provided (Clementi MRT Station).
• Meals provided.

Central Kitchen Helper

The Central Kitchen Helper is responsible for food preparation and cooking, always maintaining the kitchen in an inspection-ready condition in accordance with local authority guidelines.

Job location: Pandan Loop

Key Responsibilities:

• Prepare all food ingredients for cooking or serving.
• Stock-up food supplies in serving stations.
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
• Place clean dishes, utensils, and cooking equipment in storage areas.
• Sweep and mop kitchen floor, keep floor dry and clean always.
• Collect and remove trash following established procedures.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins.
• Adhere to all sanitation guidelines.
• Always maintain a clean and safe work environment.
• Other duties as assigned as appropriate.

Requirements:

• Prior kitchen experience.
• Independent, takes initiatives, yet have team spirit.
• Communicates effectively.
• Positive, able to work under time pressure.
• Comes with an open mindset, willing to thrive and succeed despite language barrier

FULL TIME Kitchen Assistants

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• To help the kitchen team in preparation for hot food, gelato and other food items.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

Interested applicants pls reach out to [email protected]

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Roles & Responsibilities

Responsibilities:

1.Menu Planning: Develop innovative and authentic South Indian cuisine menus, incorporating traditional dishes and modern interpretations.

2.Cooking: Expertly prepare a variety of South Indian dishes, including dosas, idili,Appam, sambar, rasam, vadas, and regional specialties like Chettinad cuisine, Kerala cuisine, etc.

3.Ingredient Sourcing: Ensure the procurement of high-quality, fresh ingredients, spices, and condiments essential for South Indian cuisine.

4.Food Safety: Adhere to strict food safety and sanitation standards to maintain a clean and hygienic kitchen environment.

5.Team Leadership: Provide guidance and supervision to kitchen staff, including sous chefs, cooks, and kitchen assistants, to ensure efficient operations and high-quality food production.

6.Training: Train kitchen staff in traditional South Indian cooking techniques, recipes, and presentation standards.

7.Creativity: Continuously innovate and experiment with flavors, textures, and presentation styles to elevate the dining experience and keep the menu fresh and exciting.

8.Collaboration: Coordinate with restaurant management and other culinary team members to develop seasonal specials, promotions, and themed events centered around South Indian cuisine.

9.Quality Control: Monitor food quality and presentation to uphold the restaurant's standards and exceed guest expectations.

10.Customer Interaction: Interact with customers to understand their preferences, dietary restrictions, and feedback, ensuring a personalized dining experience.

11.Cost Management: Control food and labor costs through efficient portioning, inventory management, and waste reduction strategies while maintaining food quality.

12.Cultural Awareness: Stay informed about the latest trends, traditions, and regional variations in South Indian cuisine to maintain authenticity and relevance.

Requirements:

1.Experience: Proven experience as a chef specializing in South Indian cuisine, with a minimum of 5 years in a similar role.

2.Expertise: Proficiency in traditional South Indian cooking techniques, spices, and flavors.

3.Creativity: Ability to innovate and adapt traditional recipes to create unique dishes while maintaining authenticity.

4.Leadership Skills: Strong leadership and communication skills to effectively manage kitchen staff and collaborate with other team members.

5.Time Management: Excellent organizational and time-management skills to handle multiple tasks and meet deadlines in a fast-paced environment.

6.Flexibility: Willingness to work evenings, weekends, and holidays as required in the hospitality industry.

7.Passion: A genuine passion for South Indian cuisine and a dedication to delivering exceptional dining experiences to guests.

8.Health and Safety: Knowledge of food safety regulations and best practices to ensure the health and safety of both guests and staff

Employment Highlights:

• 44 hours, 5 days week

Job duties & responsibilities:

• Perform food preparation and all cooking duties.
• Ensure the quality of food served in the highest standard possible.
• Ensure that the SOPs for all dishes are implemented.
• Be responsible for stocks and control of wastage, in according to Restaurant standards.
• Assist in maintaining and improving upon budgeted food cost
• Assist the head chef in the fulfilment of his or her duties to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues..

Job Requirements:

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Possess positive attitude towards task assigned.
• Eager to learn and progress.
• Ability to transfer what has been learnt/taught and to practice effectively.
• Is always punctual for work and well disciplined.

You will be responsible for ensuring our products are well merchandised to end consumers.

Key Responsibilities

• Daily visits to assigned retail outlets and various locations as necessary
• Develop and maintain strong rapport with the various managers and staff of both the retailers and their stores
• Work closely with retailer/store personnel to ensure no out of stock situations
• Learn and understand from retailer/store teams on their various SOP and ways of working
• Coordinate with retailer/store on activities such as regular promo events, space buy, roadshows, sampling sessions and festive events
• Execute merchandising, display, and promotion/trade plans according to our merchandising standards
• Where needed, replenish stocks from cold room or back store to the store’s shelves and freezers
• Where possible, assist to improve planograms, maintain, and win product facings for our products
• Propose and execute specific in-store promotion/trade plans if opportunity arises
• Monitor and report on the competitive environment of our products
• Any other ad-hoc duties as required

Key Requirements

• At least 2 years of working experience in similar role; Candidate with knowledge in the Retail or FMCG industries will have an added advantage
• Willing to travel to various locations daily
• Willing to work on weekends
• Must have own transport

· Manage day-to-day operations of an outlet to the highest standards
· Preserve excellent levels of customer service
· Work closely with Chef and Marketing team to design exceptional menus
· Plans weekly/monthly/festive menu and work with marketing on prints
· Plans roster for team
· Prepare roster accordingly and schedule manpower
· Prepare attendance sheet, overtime process and team leaves application
· Provide a two way communication and nurture an ownership environment with emphasis on teamwork
· Comply with all health and food safety regulations
· Report to management regarding sales results and productivity
· Lead F&B team by attracting, training and appraising talented personnel
· Maintain supplies to ensure adequate and not over-order with no wastages
· Checking of goods receivable from suppliers
· Inspect and check operating equipment to ensure good working conditions

Job Requirements:

· Min. GCE ‘O’ Level / ITE with at least 3 years’ of working experience in Food & Beverage / Catering Services or equivalent.
· Strong experience in managing food cost.
· Good in computer skills (Eg, MS Office, Power Point Presentation).

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations

·Preferably 5 years of previous experience in serving in restaurant

·Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

The Chef will undergo a structured training program in the preparation of authentic Thai cuisine. The role will equip the trainee with specialized culinary skills necessary for managing food preparation, cooking, and presentation in a restaurant setting, aligned with industry standards and customer expectations.

Key Responsibilities:

Food Preparation and Cooking:

• Prepare and cook a variety of Thai dishes, including appetizers, main courses, and desserts, ensuring consistency and quality in every dish.
• Learn and adhere to traditional Thai cooking techniques such as stir-frying, steaming, grilling, and slow-cooking.
• Prepare ingredients such as herbs, spices, and sauces to match authentic Thai recipes.

Menu Development and Innovation:

• Collaborate with the owner to refine the current menu and propose new dishes that enhance the restaurant's offerings.
• Understand and maintain the balance of Thai flavors (sweet, sour, salty, and spicy) in every dish.

KitchenManagement:

• Managing inventory and sourcing ingredients, especially fresh produce and Thai-specific items.
• Adhere to hygiene and safety standards in all aspects of food handling and preparation.
• Learn to maintain a clean and organized kitchen environment.

Customer Interaction:

• Gain experience in understanding customer preferences and dietary requirements, ensuring all meals meet the restaurant's high standards.
• Assist in receiving customer feedback and improving service and food quality based on that feedback.

Skills and Competencies:

• Culinary Techniques: Cooking techniques such as stir-frying, steaming, and grilling.
• Quality Control: Ensuring consistency in taste, presentation, and quality of all dishes.
• Kitchen Operations: Managing food storage, hygiene, and inventory control.
• Time Management: Prioritize tasks, prepare ingredients in advance (mise enplace), and coordinate dish timing for freshness.
• Friendly and Adaptable: Be cooperative with staff, open to customerpreferences, and able to adjust recipes as needed.

The role will be responsible for technical and analytical support required in collaboration with external vendors. The role will also drive and execute initiatives that help through ongoing enhancements and On/Above Property Execution.

Education & Experience

• Bachelor’s degree in Business Administration, or a quantitative discipline
• Min 5 years of relevant professional experience demonstrating progressive career growth and a pattern of exceptional performance

Skills and Knowledge

• Demonstrates a strong analytical ability, with knowledge of financial analysis, quantitative analysis, statistical tools and economic concepts
• Strength in strategic planning, and data storytelling to help communicate key insights and strategies to Senior leadership in a clear, simple, and succinct manner
• Strong data analysis skills, including querying and manipulation of large quantities of data.
• Advanced skills in Microsoft Excel, Power Query, Power BI
• Provide support and maintain Regional dashboards, tools and reports used in data analysis and performance management
• Provide monthly analysis and executive communication to key Global & Regional Stakeholders, including but not limited to Topline Performance Updates and Market Share Trends
• Develop analytical approaches to support all key business processes throughout the year
• Develop measurement techniques to evaluate the effectiveness of performance-related initiatives
• Monitor, evaluate and contribute to the enhancement of the effectiveness of the revenue management systems and revenue management efforts
• Special projects, including ad hoc requests for information, analysis and recommendations relative to Revenue Management initiatives

Interested candidates please apply/forward your resume to [email protected] for a confidential discussion

Employment Highlights:

• 44 hours, 5 days week

Job duties & responsibilities:

• Respect job duties assigned during shift.
• Exercise complete understanding of orders from Chef de Partie/Sous Chef
• Listen and understand Chef de Partie/Sous Chef’s recommendations and corrections.
• Exercise personal hygiene through clean uniforms and grooming
• Work in absolute cleanliness and adhere to kitchen hygiene standard.
• Report defects of kitchen equipment
• Follow procurement goods receiving SOP and storage practices.
• Follow the daily production list strictly when preparing food items.
• Respect the shelf life of all food production and label accordingly to Standard Operating Procedure
• Minimized wastage of goods through good practice of First-In-First-Out
• Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
• Able to prepare & perfectly cook all food items according to standard recipes.
• Establish good working relations with team members.

Job Requirements:

• Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
• Possess positive attitude towards task assigned.
• Eager to learn and progress.
• Ability to transfer what has been learnt/taught and to practice effectively.
• Is always punctual for work and well disciplined.

1. In charge of the daily work and ordering for the assigned section.
2. Need to get up early to prepare soup etc.
3. Carry out given recipes and instructions with precision speedy.
4. Ensure strict health and hygiene practices.
5. Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
6. Monitoring food portion and waste to maintain profit margin.
7. Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
8. Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
9. Must be able to work night shift and split shift
10. Must be able to work extra hours if needed
11. Must be able to work extra hours or weekend if needed

• Position : Waitress/Front of House
• Location : Near Downtown MRT
• Working hours : Monday -Friday, 12.00pm-10.00pm (closed onon weekends / Public Holiday)
• Salary (Depend on experience) : Up to $2400-$3000 Basic+ Incentive + Bonus + Medical benefits + 14 days annual leave
• Duration : Permanent
• Industry : F&B

Main Responsibilities:

• Serving food and beverages to customers
• Completing any other assigned tasks and duties
• Ensure customer satisfaction and maintain excellent customer relations
• Good customer service standards

Requirements:

• Friendly and energetic with good interpersonal skills
• Must be a great communicator
• Must be able to carry a tray of drinks
• Must be able to carry 3 main course plates
• Bilingual in English and Mandarin to liaise with Chinese clients who can converse in Mandarin only.

Email to [email protected]

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We DO NOT charge our candidates any referral fee nor bind them with any contract.***

Joie Chang

Deputy Consulting Director (APAC)

Reg no.: R2090601 | EA No: 13C6684

JOB DESCRIPTION:

• Handling of international brand account for hotel and clubs sector
• Visit potential customers and develop business opportunities
• Service existing customers and handle their enquiries regarding brand products
• Liaising and coordinating with brand principal
• Preparation of monthly sales reports to brand principal
• Implementation of promotions / strategies for products and services to brand principal
• Prepare quotation for all existing and potential customers

REQUIREMENTS:

• Food Service experience handling FMCG products
• Minimum 5 years’ experience in sales
• Strong interpersonal and human relation skills
• Proven Commercial / Negotiation skills

Job Responsibilities

• Preparation and cooking of varieties of Asian dishes / Western cuisine
• Good Knowledge on different cooking methods, raw materials and culinary nutrition.
• Exercise good cost and inventory management practices and controls
• Uphold the company’s hygiene and safety operating standards at all times
• Any other ad-hoc duties as assigned

Job Requirements

• 2 - 3 years of relevant culinary experiences
• Self-driven and team player
• Able to work well under pressure
• Able to multitask, prioritize, and manage time efficiently

Work Arrangements

• Day shifts only
• 5 day work week (Weekends off)
• Meals, Uniforms, Safety shoes & Uniform laundry provided!
• 2 mins walk from One North MRT Station

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

SUMMARY

The role of a Head Chef is to work alongside the Kitchen Team to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

· Provides guidance to kitchen team members, including but not limited, to line cooking, food preparation, and dish plating.

· Works with the team on Menu creation.

· Responsible for creating staff roster.

· Ensures a first-in, first-out (FIFO) food rotation system and verifies all food products are properly dated and organized for quality assurance

· Keeps cooking stations stocked, especially before and during the peak operation hours

· Steps in to assist in the event of understaffing, including performing dishwashing duties.

· Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards

· Manages food and product ordering by keeping records and minimizes waste

· Works with existing systems to improve waste reduction and manage budgetary concerns

· Supervises all food preparation and presentation to ensure quality and restaurant standards

· Assist kitchen team in maintaining kitchen organization, team competency, and training opportunities

· Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

· Ensure strict adherence of food safety, sanitation and hygiene requirements and practices

· Follows and adheres to Company policies, processes, and procedures accordingly

· To attend trainings/meetings as and when required

· Adhoc duties/projects assigned by the Management

Job Description

• Receive and seat members and guests.
• Provide Food and Beverage services to our members and guests.
• Preparation of table and buffet set up.
• Prepare all operating equipment, condiments, sauces, and accompaniments for service.
• Any other duties as assigned by the Management.

Requirements:

• Friendly and service-oriented personality.
• Good English communication skills.
• Positive work attitude, team player, good interpersonal skills and ability to multitask.

Other Information

• Permanent part-time positions available.
• Work location: West Coast Ferry Road (Bus 175 and 176) beside West Coast Park.
• Company transport provided (Clementi MRT Station).
• Meals provided.

Job Description

• Manage the daily operations of the restaurants, ensuring food sanitation and safety standards are maintained.
• Work closely with the Head Chef to plan seasonal menus, F&B promotions and activity.
• Monitor employee schedules ensuring it is in accordance with manning guide and business forecast.
• Motivate employees to improve work performance maintaining high productivity and morale.
• Establish good rapport with members and guests, handle all F&B complaints, requests and enquiries promptly.
• Manage inventories, energy consumption and preventive maintenance regularly to ensure cost effectiveness and prevent wastage.
• Assists with regular inventories of operating equipment in conjunction with the stewarding department when required by management.
• Evaluate and control F&B cost and expenses closely.
• Perform any other related duties as assigned by the management.

Requirements:

• At least 5 years of relevant experience in F&B Management.
• Positive work attitude, strong leadership and interpersonal skills.
• Creative and ability to multitask.

Other Information

• Work location: West Coast Ferry Road (Bus 175 and 176) beside West Coast Park.
• Company transport provided (Clementi MRT Station).
• Meals provided.