Total 14 job vacancies by Lan Zhou Wu Fu Pte. Ltd.

Position Overview:

The Management Trainee Program is designed to fast-track your career within the organization. It offers hands-on training, rotational assignments across key departments, and leadership opportunities to prepare you for managerial roles in the F&B industry. The role emphasizes learning operational processes, developing business acumen, and mastering people management skills to deliver excellent customer experiences and meet organizational goals.

Key Responsibilities:

1. Rotational Training:

• Gain exposure to multiple areas, including operations, sales, marketing, supply chain, and customer service.
• Work closely with department heads to understand and optimize workflows.

2. Operations Management:

• Supervise daily operations at outlets, ensuring smooth processes.
• Assist in achieving sales targets, profit margins, and quality standards.

3. Leadership Development:

• Lead small teams to achieve departmental goals.
• Schedule shifts, assign tasks, and mentor team members.

4. Customer Experience:

• Handle customer inquiries and complaints promptly and professionally.
• Monitor customer feedback and suggest improvements for better service.

5. Marketing Support:

• Assist in planning and executing promotional campaigns.
• Analyze market trends to attract and retain customers.

6. Business Analysis:

• Track and evaluate performance metrics like sales revenue, inventory turnover, and cost control.
• Prepare reports and presentations for senior management.

7. Project Management:

• Contribute to key projects such as launching new outlets, rolling out new menus, or integrating technology solutions.

8. Cultural Adaptation:

• Embrace the company’s vision and values while adapting to the local culture of the Chinese F&B market.

Position Overview:

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

Key Responsibilities:

1. Product Development & Innovation:

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

2. Process Improvement & Optimization:

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

3. Ingredient Sourcing & Testing:

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

4. Sensory Evaluation & Quality Control:

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

5. Compliance & Food Safety:

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

6. Project Management & Cross-functional Collaboration:

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

7. Consumer Trends & Market Analysis:

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

Requirements:

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

Position Overview:

The Traditional Chinese Fermentation Specialist will be responsible for creating a variety of traditional fermented foods and sauces that enhance the flavors of our La Mian, Korean BBQ, and fine dining Chinese cuisine. This role will involve research, recipe development, and hands-on production, ensuring the highest standards of quality and authenticity.

Key Responsibilities:

1. Research and Development:

• Study and implement traditional fermentation techniques and recipes, focusing on various Chinese fermented products such as soy sauce, black vinegar, pickled vegetables, and other unique sauces.

2. Production:

• Oversee the fermentation process, including preparation, monitoring, and quality control of fermented products.

3. Ingredient Sourcing:

• Source high-quality, authentic ingredients and seasonal produce to be used in fermentation processes.

4. Menu Development:

• Collaborate with the culinary team to integrate fermented products into existing and new menu items, enhancing flavor profiles and authenticity.

5. Education and Training:

• Provide training to kitchen staff on fermentation techniques, including food safety practices and handling procedures.

6. Quality Assurance:

• Maintain strict hygiene and quality standards throughout the fermentation process, ensuring all products are safe and meet culinary standards.

7. Customer Engagement:

• Participate in events, workshops, or tastings to educate guests about fermentation and its role in enhancing traditional Chinese cuisine.

8. Documentation:

• Maintain detailed records of fermentation processes, including recipes, timelines, and observations for continuous improvement.

Requirements:

• Proven experience as a chef or fermentation specialist, preferably with a focus on traditional Chinese cuisine.
• Strong knowledge of fermentation techniques and their applications in cooking.
• Passion for culinary arts, particularly in traditional Chinese cooking.
• Ability to work collaboratively in a fast-paced kitchen environment.
• Excellent organizational skills and attention to detail.
• Knowledge of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Strong analytical and problem-solving abilities.
• Proficiency in digital marketing tools and platforms.
• Creative mindset with the ability to think outside the box.
• Strong problem-solving skills and attention to detail.
• Ability to work under pressure in a fast-paced, dynamic, and challenging environment.
• Effective communication skills at all levels, with receptiveness to feedback. Knowledge of Mandarin is an advantage.

Join Our Team as a Food Court Stall/Kitchen Assistant!

Full-Time / Long-Term Contract – Singaporean Applicants Only

Are you looking for a rewarding role in the food industry? Join us as a Food Court Stall/Kitchen Assistant and bring your experience and enthusiasm to our team! Help us serve delicious, freshly made la mian (hand-pulled noodles) to our valued customers.

Key Responsibilities:

• Food Preparation: Assist in making la mian and other simple dishes, including steaming and assembling meals.
• Customer Service: Serve meals with a smile and ensure customers enjoy their dining experience.
• Order Management: Take orders, manage takeaway packaging, and handle payments accurately.
• Cleanliness: Maintain a clean and organized kitchen environment, ensuring food safety standards are met.

What We Offer:

• Competitive Salary: Enjoy a fair wage with opportunities for growth.
• Training Provided: No experience? We will train you to succeed!
• Flexible Hours: Work hours that fit your schedule, including weekends and holidays.
• Supportive Team: Join a friendly environment where your experience is valued.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Secondary school education or equivalent.
• Previous experience in food service, food court or customer service is preferred but not required.
• Those with F&B experience will be favourably considered
• Positive working attitude and a ready smile
• Possess a valid Food Safety and Hygiene certification
• Friendly and approachable demeanor.
• Attention to detail and commitment to quality.
• Ability to work flexible hours, including weekends and public holidays.
• Strong communication and interpersonal skills.
• Ability to work in a fast-paced environment.
• Basic maths skills for handling payments.
• Able to join us within short notice

Position Overview:

As the Production Supervisor for the Central Kitchen, you will play a pivotal role in overseeing daily food production, ensuring quality, and adhering to safety standards. Reporting directly to the Production Manager, you will be responsible for coordinating production activities, supervising staff, managing ingredient preparation, and maintaining compliance with regulatory and quality standards. This position requires a hands-on approach to maintain consistency, efficiency, and productivity within the Central Kitchen.

Key Responsibilities

1. Supervision of Production Staff

• Oversee and guide Food Processing Assistants to ensure efficient, high-quality production operations.

2. Central Kitchen Operations

• Support daily production activities within the Central Kitchen, contributing to smooth workflow and timely output.

3. Preparation Process Proficiency

• Develop a comprehensive understanding of the preparation processes for pre-cooked food items specific to Central Kitchen products.

3. Ingredient Preparation and Measurement

• Accurately measure and prepare ingredients for sauces, ensuring consistency in quality and quantity.

4. Inventory Monitoring and Reporting

• Regularly monitor inventory levels, promptly informing the Production Manager when supplies are low to prevent shortages.

5. Recipe and Cooking Method Mastery

• Attain familiarity with all sauces and cooking techniques used in food production, ensuring adherence to quality standards.

6. SOP Adherence

• Execute all production processes and packaging procedures according to the Company's Standard Operating Procedures (SOP).

7. Research and Development (R&D)

• Assist in the development of new menu items, ensuring consistent flavor profiles suitable for large-scale production. Document new recipes and accurately scale them for mass production.

8. Daily Ingredient Preparation

• Anticipate daily ingredient needs and prepare the appropriate quantities to support efficient production the following day.

9. Staff Training and Hygiene Standards

• Train staff to maintain cleanliness and hygiene in the production area, ensuring compliance with SFA and ISO 22000 standards and regulations.

10. Sample Collection for Traceability

• Maintain and store redemption samples of products for traceability purposes, supporting quality control and regulatory compliance.

11. Equipment Maintenance

• Conduct daily checks on equipment to ensure proper functionality and report any issues as necessary.

12. Stock Receipt Verification

• Verify incoming stock quantities and invoices to ensure accurate inventory management and proper documentation.

13. Other Duties

• Perform additional tasks as assigned by the Production Manager to support overall production goals.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Diploma or equivalent qualification in Culinary Arts, Food Science, Food Technology, or a related field.
• Professional certifications in food safety, such as HACCP or ISO 22000, are highly preferred.
• Minimum of 3-5 years of experience in a food production or central kitchen environment, with at least 1-2 years in a supervisory role.
• Familiarity with mass food production techniques, recipe scaling, and batch cooking processes.
• Previous experience in R&D for food products or recipe development is an advantage.
• Strong knowledge of ingredient preparation, sauces, and cooking methods specific to large-scale food production.
• Proficiency in inventory management, equipment operation, and troubleshooting for kitchen machinery.
• Ability to understand and implement Standard Operating Procedures (SOPs) and maintain quality control.
• Excellent leadership and team management abilities, with a focus on motivation, training, and development.
• Strong communication skills to collaborate effectively with team members and other departments.
• High attention to detail, organizational skills, and the ability to work under pressure in a fast-paced environment.
• Well-versed in hygiene and safety protocols, with a commitment to upholding SFA and ISO 22000 standards in all kitchen activities.
• Ability to stand for extended periods, lift moderate weights, and work in hot kitchen environments.
• Strong communication and teamwork skills to work effectively with the kitchen team.
• Focused on maintaining cleanliness, following recipes, and adhering to food safety standards.
• Flexibility to work shifts, including weekends, holidays, and evenings.
• Fluency in Mandarin and English preferred, as it facilitates communication with both local staff and Chinese clientele.
• Must be able to join within short notice

Position Overview:

The Food Processing Staff is essential to the daily operations of the Central Kitchen, responsible for preparing ingredients, assisting in food production, and ensuring food safety and quality standards. Key duties include measuring and prepping ingredients, monitoring inventory, and maintaining a clean workspace.

Candidates should possess basic food safety knowledge and the ability to work efficiently in a fast-paced environment. This role offers hands-on experience in food processing and kitchen operations within a dynamic culinary setting.

Key Responsibilities

1. Ingredient Preparation:

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

2. Production Assistance:

• Support Central Kitchen operations in food production.

3. Pre-Cooking Preparation:

• Prepare pre-cooked food items for packaging and store them in the freezer.

4. Sauce Quantity Determination:

• Measure and prepare the correct quantities of various ingredients for sauces.

5. Inventory Monitoring:

• Monitor inventory levels and notify the Production Manager when stock levels are low.

6. Familiarization with Ingredients:

• Become acquainted with ingredients and accurately weigh finished products for all food production items.

7. Meat Preparation:

• Defrost and cut poultry and other meat items as needed.

8. Supply Anticipation:

• Anticipate the following day's supplies and prepare the necessary quantities of ingredients.

9. Hygiene Maintenance:

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

10. Additional Duties:

• Perform other related tasks as assigned by the Production Manager.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• High school diploma or equivalent; culinary or food processing education is a plus.
• Previous experience in food preparation or kitchen operations preferred.
• Basic knowledge of food safety and hygiene practices.
• Ability to work in a fast-paced environment and manage time effectively.
• Familiarity with measuring ingredients and portion control.
• Good organizational skills and attention to detail.
• Ability to follow instructions and work as part of a team.

Position Overview:

As the Production Supervisor for the Central Kitchen, you will play a pivotal role in overseeing daily food production, ensuring quality, and adhering to safety standards. Reporting directly to the Production Manager, you will be responsible for coordinating production activities, supervising staff, managing ingredient preparation, and maintaining compliance with regulatory and quality standards. This position requires a hands-on approach to maintain consistency, efficiency, and productivity within the Central Kitchen.

Key Responsibilities

Daily Duties:

• Monitor and record the temperature of vehicles, freezers, and chillers prior to loading goods.
• Verify the availability and weight of ingredients for daily production.
• Inspect incoming goods for quality and compliance.
• Assess the condition of equipment and cooking pots; report any faulty equipment to the Production Manager.
• Conduct daily staff attendance checks.
• Generate and distribute production reports for the day's operations.
• Ensure that expiration and receiving dates are clearly indicated on invoices.
• Oversee the defrosting of raw materials in the chiller for the next day's production.
• Ensure proper hygiene practices among kitchen staff before and during production.
• Maintain kitchen cleanliness at the beginning and end of each day.
• Prepare and pack items for delivery to outlets.
• Confirm that drivers receive the correct items and quantities.
• Conduct stock takes after goods are issued to drivers.
• Enter production quantities into the system post-production.
• Ensure accuracy in production reports and raw material usage.
• Ensure adherence to IS02200 standards in production procedures.
• Verify the correctness of production packaging weights and expiration dates.
• Complete and fine-tune all production reports and related matters.

Weekly Duties:

• Plan production schedules for the following week.
• Strategically plan raw material procurement based on the upcoming week's production needs.
• Conduct inventory stock takes.
• Ensure the cleanliness of machines and equipment.
• Organize staff to clean freezers and chillers.

Monthly Duties:

• Conduct a comprehensive monthly inventory check.
• Review product expiration dates.
• Schedule maintenance for equipment and machines.
• Ensure completion of the daily kitchen checklist.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Bachelor’s degree in Food Science, Culinary Arts, Business Management, or a related field.
• Minimum of 2 years of experience in a food production or kitchen management role, preferably in a high-volume environment.
• Familiarity with food safety regulations and standards, such as IS02200.
• Strong organizational and time management skills.
• Excellent communication and interpersonal abilities to effectively collaborate with staff and management.
• Proficiency in inventory management and production planning.
• Attention to detail and accuracy in monitoring and reporting.
• Problem-solving skills to identify and address equipment or operational issues promptly.
• Basic computer skills, including experience with production management software and MS Office applications.
• Ability to lift and move heavy items as needed (up to 50 lbs).
• Capable of standing for extended periods and performing physically demanding tasks in a kitchen environment.
• Strong leadership qualities and the ability to motivate and manage a diverse team.
• A commitment to maintaining high standards of cleanliness and hygiene.
• Adaptability and resilience in a fast-paced, changing environment.
• A proactive approach to continuous improvement in production processes and team performance.
• Strong communication and teamwork skills to work effectively with the kitchen team.
• Focused on maintaining cleanliness, following recipes, and adhering to food safety standards.
• Flexibility to work shifts, including weekends, holidays, and evenings.
• Fluency in Mandarin and English preferred, as it facilitates communication with both local staff and Chinese clientele.
• Must be able to join within short notice

Position Overview:

The Production Operations Manager is responsible for overseeing food production in a central kitchen, ensuring efficiency, quality control, and compliance with safety standards. This role involves leading and training kitchen staff, developing production plans, managing inventory levels, and collaborating with various departments to optimize operations. The manager plays a vital role in maintaining high standards of food quality and operational excellence.

Key Responsibilities

1. Supervise Food Processing Assistants:

• Lead and guide team members to ensure efficient kitchen operations.

2. Assist in Production:

• Collaborate with the central kitchen team to prepare pre-cooked food items for restaurants.

3. Ingredient Preparation:

• Measure and prepare ingredients for sauces and other dishes accurately.

4. Inventory Management:

• Monitor stock levels and alert the Production Operations Manager when supplies are low.

5. Cooking Techniques:

• Familiarize with various sauces and cooking methods for consistent food production.

6. Meat and Seafood Preparation:

• Defrost, cut poultry, and peel prawns in accordance with hygiene standards.

7. Supply Anticipation:

• Prepare ingredient quantities based on anticipated demand for the following day.

8. Maintain Cleanliness:

• Ensure the production area is clean and compliant with hygiene regulations.

9. Additional Duties:

• Perform other related tasks as assigned.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Bachelor’s degree in Food Science, Culinary Arts, Business Management, or related fields.
• 5+ years of experience in food production, with a minimum of 2 years in a supervisory or management role.
• Proficiency in food production processes, central kitchen operations, and inventory management.
• Familiarity with food safety standards (e.g., HACCP) and hygiene regulations relevant to the industry.
• Ability to manage, train, and supervise production teams effectively.
• Skilled in planning, coordinating, and optimizing production workflows.
• Experience in monitoring stock levels, managing supplier relationships, and forecasting supply needs.
• Strong analytical skills for troubleshooting and optimizing processes.
• Strong organizational abilities, attention to detail, and time-management skills.
• Adaptability to a dynamic, fast-paced work environment.
• Effective communication skills to collaborate across departments.
• Certifications in food safety, quality assurance, or operations management (e.g., Six Sigma, Lean) (preferred but may not be mandatory).
• Focused on maintaining cleanliness, following recipes, and adhering to food safety standards.
• Flexibility to work shifts, including weekends, holidays, and evenings.
• Fluency in Mandarin and English preferred, as it facilitates communication with both local staff and Chinese clientele.
• Must be able to join within short notice

Overview
We are seeking an experienced and dynamic Manager to oversee the daily operations of our central kitchen, food court outlets, and Korean BBQ restaurant branches. This role requires a deep understanding of Traditional Chinese Cuisine, Korean BBQ operations, and the challenges of managing high-quality dining experiences in a fast-paced environment. The ideal candidate has a background in Traditional Chinese Cuisine, making them a rare and valuable asset to our team. Due to the specialized skill set required, this role is anticipated to be challenging to fill.

Key Responsibilities

1. Central Kitchen OperationsOversee day-to-day operations, ensuring efficient preparation, quality control, and inventory management.
   Ensure that food production meets quality, taste, and safety standards, with a particular emphasis on Traditional Chinese Cuisine.
   Streamline production processes to enhance efficiency while minimizing waste.
   Manage logistics, supply chain, and procurement in coordination with vendors, especially for hard-to-source ingredients.
   
2. Food Court and Restaurant OperationsSupervise daily operations across multiple food court locations and Korean BBQ restaurants, maintaining high standards in food quality, customer service, and cleanliness.
   Develop and enforce operational SOPs to ensure a consistently excellent guest experience.
   Conduct regular site visits, audits, and quality control checks to ensure that all locations adhere to corporate standards.
   
3. Team Leadership & DevelopmentLead, train, and motivate a diverse team, including chefs, kitchen staff, service staff, and managers.
   Facilitate cross-training initiatives to enhance team versatility and capability in both Traditional Chinese and Korean BBQ cuisines.
   Implement performance management systems to track, evaluate, and enhance employee performance and productivity.
   
4. Customer Service & Quality AssuranceEnsure the highest standards of food quality, safety, and service, creating memorable dining experiences for all guests.
   Address and resolve customer complaints promptly, enhancing satisfaction and loyalty.
   
5. Financial & Budget ManagementMonitor budget, costs, and financial performance across all operations, implementing cost-saving measures while maintaining quality.
   Conduct P&L analysis, forecast budgets, and identify areas for revenue enhancement.
   Prepare monthly performance reports for the senior management team.
   
6. Strategic Planning & Process ImprovementDevelop strategic initiatives to improve operational efficiency, customer satisfaction, and market competitiveness.
   Collaborate with culinary teams to introduce seasonal or promotional dishes, catering to the demands of Chinese and Korean BBQ cuisines.
   Ensure compliance with all local regulatory and health standards, including regular audits and adherence to safety protocols.
   
7. Hiring & Talent AcquisitionParticipate in the recruitment process to attract talent with expertise in Traditional Chinese Cuisine and Korean BBQ.
   Work closely with HR to identify recruitment needs, develop job descriptions, and define candidate profiles that meet the company's requirements.
   

Qualifications & Experience

• Diploma or Bachelor’s degree or related field (or equivalent work experience).
• Minimum of 5-7 years of experience in a managerial role within the food and beverage industry, with a strong focus on Traditional Chinese Cuisine and Korean BBQ.
• Proven experience in central kitchen operations, food court management, and upscale restaurant operations.
• Exceptional knowledge of Traditional Chinese culinary techniques, ingredients, and preparation methods.
• Strong familiarity with food safety standards, health regulations, and compliance requirements.
• Bilingual Proficiency: Must be able to read, write, and communicate effectively in both English and Chinese to collaborate seamlessly with the management team based in China.
• Cross-cultural Communication Skills: Ability to communicate effectively and adapt to the needs and expectations of both local and China-based stakeholders.

Position Overview:

The Central Kitchen Manager oversees the comprehensive performance of the organization's central kitchen, ensuring that production output consistently meets established quality standards. In addition to monitoring operational efficiency, the manager plays a key role in developing new food production standards and kitchen operation guidelines, while also supporting research and development initiatives.

Key Responsibilities:

1. Operational Management:

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.

2. Team Management:

• Recruit, train, and supervise kitchen staff, including chefs, assistants, and cleaners.
• Schedule shifts and manage staff performance to maintain high productivity levels.
• Monitor staff performance using KPIs and ensure continuous improvement through training.
• Foster a positive and collaborative working environment.

3. Quality Control:

• Ensure all food products meet the company's quality standards before distribution.
• Conduct regular inspections to maintain cleanliness and food safety, including managing non-compliant quality cases.
• Work closely with the culinary team to innovate and refine recipes as needed.

4. Inventory and Supply Chain Management:

• Manage inventory levels, ensuring sufficient stock of ingredients and supplies.
• Conduct regular stock takes and monitor stock levels to ensure a smooth production flow.
• Coordinate with suppliers for timely delivery of high-quality raw materials and optimize food costs for profitability.
• Arrange and transfer supplies and equipment between storage and work areas, ensuring compliance with Workplace Safety regulations.

5. Compliance and Safety:

• Ensure compliance with local health and safety regulations, including HACCP standards.
• Implement and enforce food safety protocols to prevent contamination and foodborne illnesses.
• Conduct regular training for staff on food safety and hygiene practices.

6. Budget Management:

• Prepare and manage the central kitchen’s budget, including labor, supplies, and equipment costs.
• Analyze financial reports to identify areas for cost reduction and efficiency improvement.

7. Coordination with Outlets:

• Liaise with outlet managers to ensure timely and accurate delivery of food products.
• Address any quality or supply issues promptly to avoid disruptions in service.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• At least 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.
• Proven experience in solving daily operational issues with efficiency.
• Excellent leadership and team management abilities.
• Proficient in inventory management and cost control.
• Strong problem-solving skills and attention to detail.
• Ability to work under pressure in a fast-paced, dynamic, and challenging environment.
• Effective communication skills at all levels, with receptiveness to feedback. Knowledge of Mandarin is an advantage.
• Willingness to work split shifts, weekends, and public holidays.
• Must be able to join within short notice.

Position Overview:

We are seeking an Experienced Commis Chef to join our talented kitchen brigade at CK. In this role, you will assist in food preparation and cooking, support higher-level chefs in delivering high-quality dishes, and ensure that kitchen operations run smoothly and efficiently.

Key Responsibilities:

1. Food Preparation:

• Prepare ingredients for the station according to recipe specifications and maintain consistency in quality and presentation.
• Assist with daily mise en place and ensure that ingredients are always fresh and ready for service.

2. Cooking and Plating:

• Cook dishes as directed by senior chefs, maintaining CK’s high standards of presentation and taste.
• Participate in plating dishes during service and work under guidance to enhance your skills.

3. Health & Safety:

• Follow food safety regulations, ensure cleanliness in the kitchen, and maintain a hygienic workspace.
• Ensure all food items are stored correctly, labeling and dating all perishable ingredients.

4. Team Support:

• Communicate effectively with the kitchen team and provide assistance where needed.
• Actively support a positive and collaborative kitchen environment.

5. Inventory and Stock Control:

• Help in managing stock levels, informing the Head Chef or Sous Chef of any shortages or overages.
• Conduct regular checks to ensure freshness and availability of ingredients.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Proven experience as a Commis Chef or in a similar role in a professional kitchen.
• Culinary degree or relevant certification preferred but not required with adequate experience.
• Knowledge of basic cooking techniques, kitchen equipment, and food safety practices.
• Ability to work in a fast-paced environment, handle pressure, and be flexible with shift requirements.
• Effective communication skills at all levels, with receptiveness to feedback. Knowledge of Mandarin is an advantage.
• Willingness to work split shifts, weekends, and public holidays.
• Must be able to join within short notice.

Position Overview:

We are seeking a skilled and passionate Demi Chef to join our culinary team at CK. The ideal candidate will have experience in a fast-paced kitchen environment, showcasing creativity and dedication to culinary excellence. You will assist in the preparation and presentation of dishes, ensuring high standards of food quality, hygiene, and safety.

Key Responsibilities:

1. Food Preparation:

• Assist in the preparation and cooking of a variety of dishes according to CK’s standards and recipes.

2. Menu Development:

• Collaborate with the Chef de Partie and Sous Chef in developing new menu items and special dishes.

3. Quality Control:

• Ensure that all food items are prepared and presented to the highest quality standards, adhering to food safety regulations.

4. Station Management:

• Take responsibility for a designated station, ensuring that all ingredients and equipment are well-stocked and organized.

5. Training:

• Assist in training junior kitchen staff and new team members on kitchen operations and food preparation techniques.

6. Inventory Management:

• Help monitor inventory levels, assist with ordering, and minimize food waste.

7. Collaboration:

• Work closely with other kitchen staff to ensure smooth kitchen operations and effective communication.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Culinary diploma or equivalent training from a recognized institution.
• Minimum 2-3 years of experience as a Demi Chef or similar role in a high-volume kitchen.
• Proficient in various cooking techniques and food preparation. Knowledge of culinary trends and dietary restrictions is a plus.
• Ability to work effectively in a team and communicate clearly with kitchen staff.
• Strong attention to detail, time management skills, and ability to work under pressure in a fast-paced environment.
• Knowledge of Mandarin is an advantage.
• Willingness to work split shifts, weekends, and public holidays.
• Must be able to join within short notice.

Working Hours:

• Full-time position with a 6-day workweek. Some weekends and public holidays may be required based on operational needs.

Position Overview:

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

Key Responsibilities:

1. Product Development & Innovation:

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

2. Process Improvement & Optimization:

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

3. Ingredient Sourcing & Testing:

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

4. Sensory Evaluation & Quality Control:

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

5. Compliance & Food Safety:

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

6. Project Management & Cross-functional Collaboration:

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

7. Consumer Trends & Market Analysis:

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

Requirements:

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

Position Overview

A Logistic Driver in the F&B industry is responsible for the safe and timely transportation of food products and related goods between suppliers, central kitchens, distribution centers, and retail outlets or restaurants. The role requires an understanding of food safety, delivery efficiency, and maintaining a high standard of service to ensure the quality of food and beverages is preserved during transit.

Key Responsibilities:

1. Delivery & Transportation:

• Transport food products (fresh, frozen, and packaged) from central kitchens, suppliers, or distribution centers to restaurants or retail locations.
• Ensure timely delivery of products as per the scheduled routes.
• Handle urgent deliveries when required.

2. Vehicle Maintenance:

• Conduct daily vehicle inspections to ensure roadworthiness (check fuel, oil levels, tire pressure, etc.).
• Keep the delivery vehicle clean, both inside and outside.
• Report any vehicle malfunctions or needed repairs to the logistics or fleet manager.

3. Product Handling:

• Ensure proper loading and unloading of food products to avoid damage.
• Follow proper food safety handling procedures, especially for perishable or frozen items, to prevent spoilage.
• Ensure that food items are delivered in good condition, maintaining proper temperatures for frozen/chilled goods during transportation.

4. Documentation & Reporting:

• Maintain accurate records of deliveries, including receipts, invoices, and customer signatures.
• Complete daily delivery reports, tracking the mileage, fuel usage, and delivery timings.
• Report delays, accidents, or traffic issues that may affect delivery schedules.

5. Customer Service:

• Provide excellent customer service during deliveries by being courteous and professional.
• Communicate with restaurant or retail staff to confirm delivery completion and resolve any issues.

6. Compliance with Regulations:

• Adhere to all road safety regulations, company policies, and health/safety guidelines.
• Ensure all transportation regulations for F&B products (e.g., refrigeration requirements) are strictly followed.
• Hold a valid Singapore Class 3 or Class 4 driving license.

Key Skills and Competencies:

1. Driving Skills:

• Possess a valid Singapore Class 3 or Class 4 driving license (depending on vehicle size).
• Experience in driving commercial vehicles (vans, trucks) for deliveries, particularly in urban areas.

2. Time Management:

• Ability to manage multiple deliveries within tight deadlines.
• Punctual and reliable, ensuring goods are delivered on time.

3. Knowledge of Routes:

• Familiarity with Singapore’s road networks and major F&B hubs.
• Ability to use GPS navigation systems and alternative routes to avoid delays (due to traffic, construction, etc.).

4. Attention to Detail:

• Meticulous in handling food products, especially fragile or perishable goods.
• Ensure accuracy in following delivery instructions and routes.

5. Physical Fitness:

• Ability to handle and carry heavy loads, including boxes of food or kitchen equipment.
• Maintain stamina for long driving hours.

6. Food Safety Awareness:

• Understanding of food safety protocols, including hygiene standards for transporting food and managing perishable products.

Job Expectations:

1. Working Hours:

• Shifts typically vary based on company operations and can include early mornings, late nights, weekends, or public holidays.
• Flexibility is essential, especially during peak periods or festivals when demand is higher in the F&B industry.

2. Team Collaboration:

• Work closely with warehouse or kitchen staff to ensure timely delivery and product quality.
• Coordinate with other drivers and logistics managers to optimize delivery routes and schedules.

3. Work Environment:

• Drivers must be comfortable working in various conditions, including traffic jams, tight delivery schedules, and possibly extreme weather.
• Adherence to hygiene and cleanliness standards is vital, especially when handling food deliveries.

4. Performance Metrics:

• Key performance indicators include timely deliveries, vehicle condition, customer feedback, and the ability to manage multiple deliveries within stipulated time frames.

Qualifications:

• Minimum secondary school education.
• Previous experience in delivery, especially within the F&B or logistics sector, is an advantage.
• Possession of a valid driving license (Class 3 or 4).
• Basic understanding of English (for reading delivery instructions and communicating with customers).