NTUC Foodfare Co-operative Ltd
Company Overview
Established in 1995 with the primary purpose to serve working people and their families by providing affordable, quality cooked-food by benchmarking prices in Singapore, helping working people stretch their dollar and improve their quality of life.
Social in purpose, but commercial in approach, Foodfare prides in its quest for excellence, innovation applying its expertise with best-in-class management and operation of food courts and coffee shops across the island; it also maintains a business in contract manufacturing of bakery and hot kitchen products with ISO and HACCP certifications; and institutional catering for uniformed groups.
NTUC Foodfare currently owns and operates 45 F&B retail outlets including Foodfare food courts and coffeeshops, Wang Cafe, Vanda Terrace and Chomp On the Go in its retail portfolio. It's also a distributor and manufacturer of FMCG products.
Sous Chef | Catering | West
NTUC Foodfare Co-operative Ltd
Responsibility: Overall in-charge of kitchen catering operations Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items Procurement, selection, inspection and preparation of ingredients Prepare and serve menu items Lead, supervise and provide guidance to team members Ensure smooth and efficient running of kitchen operations Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business Ensure self and team’s compliance with all company policies/service procedures/standards at all times Align with HSE & SFA requirements Knowledge, Skills & Abilities Required: Minimum 5 years of relevant experience as Chef in Institutional Catering Management Highly creative in development of menu items and food presentation, in line with the Company’s & Client's directives Solid hands-on cuisine preparation skills Strong leadership and communication skills to manage, train and motivate team members Comfortable to work beyond normal business hours, whenever required
Operation Executive | 5.5 day work
NTUC Foodfare Co-operative Ltd
Responsibilities: Liaison between the Kitchen Team and healthcare clients on the Cooked Fresh meals. Managing and tracking the monthly indent for healthcare clients. Handle hygiene issues including working with the Food, Safety and Environment Team on audit results etc. Liaise, coordinate and disseminate info internally within various departments. Client fronting including service recovery and managing feedback/issues. Maintain and establishing good relationship with stakeholders (Kitchen, Logistic partner & Clients). Any other duties as assigned by the Operations Manager from time to time. Requirement Minimum 2 to 3 years of relevant experience Able to work independently with minimal supervision or guidance Problem solver and able to proactively provide solutions to real time operations Good communication and interpersonal skills Highly organized, meticulous and able to work under pressure
Junior Sous Chef | Catering | East
NTUC Foodfare Co-operative Ltd
Working days: 6 days work week Basic Salary: Up to $2,800 Location: Pulau Tekong Camp Responsibilities Responsible & maintains day-to-day operations of house-keeping & highest food safety standard, cleanliness and hygiene. Ensures daily operations is aligned to all company policies, procedures and maximum standards. Provides on job training & guidance to team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s (CCH) Standard Operating Procedures (SOP) Monitors all equipment, Mechanical & Electrical (M&E) works & reports any defects to Maintenance Department and ensures maintenance works are carried out accordingly Maintains good working relationships with key stakeholders to foster a positive working environment. Performs regular checks during meal times to ensure our staff provides high food quality & service excellence to SAF army personnel. Requirements Minimum 3-4 years experience Pro-active and able to execute job tasks independently.
Catering Cooks
NTUC Foodfare Co-operative Ltd
Details: Full Time Basic Salary: $2,025 + $25 allowance Location: Pulau Tekong Camp / Selarang Camp Working hours: 8am - 6pm / 10am - 8pm / 8pm - 8am (midnight) Day shift allowance: $20 / per shift Midnight shift allowance: $22 / per shift 5 day rotating days Part Time Salary per hour $14 - $17/hr Location: Pulau Tekong Camp / Selarang Camp Working hours: 8am - 6pm / 10am - 8pm / 8pm - 8am (midnight) If do midnight additional $22 per night Minimum 3 days Responsibilities: Conduct pre-cooking checks on raw materials. Prepare raw materials for the next meal Ensure all the ingredients are in accordance with approved recipe and cooking of meals according to recipes Conduct sensory and evaluation Recording of cooked food temperatures in the 7 in 1 file Hot & Cold equipments Provide quality service during serving Collect food sample Wash the Kwali Ensure the kitchen surrounding areas are cleaned properly. Requirements: Minimum 1 year working experience Attained food hygiene certificate
