Total 6 job vacancies by Enaksedap F&b Pte. Ltd.

Job Description

• Handle day to day operations for purchasing, new product sourcing and/ or supplier quality management
• Invite quotations, verify and complete purchase requisitions for approval
• Negotiable and maintain good relationships with all suppliers to obtain best pricing
• Maintain and review from time to time an efficient and effective supplier base that best supports the business and operational requirements
• Ensure cost-effective products and services are provided to the business with consistent quality
• Prepare and follow up purchase orders and expedite delivery
• Qualify incoming goods upon receiving regularly
• Review monthly orders and consumption
• Reconcile and analyze all orders and ensure optimal inventory and operational requirements
• Analyze past and future inventory demand volumes, inventory trends and make forecast to minimize wastages or surplus
• Ensure discrepancies in purchases, purchase orders and invoices are reconciled within the month
• Handle administrative and other adhoc duties as required.

Requirements

• Candidate must possess at least Diploma or equivalent.

• Minimum 2 year or of relevant Purchasing experience in F&B

• Strong working knowledge on Negotiation and Procurement Policies.

• Strong computer literacy on Microsoft Office Excel especially Pivot and V-lookup functions as well as Microsoft Word.

• Must be available on standby 24/7 to handle ordering.

Job Description & Requirements

A nutritionist has a unique role that combines nutritional expertise with food service management.

Nutritionist Job Description：

Nutritional Assessment and Planning:

· Evaluate the nutritional needs of the population being served, such as school children, hospital patients, or corporate employees.

· Develop and implement meal plans that meet these nutritional requirements.

Menu Development:

· Design, test, and develop recipes and menus that are both nutritious and appealing.

· Ensure that menus comply with dietary guidelines and any specific dietary restrictions.

Food Preparation and Safety:

· Oversee the preparation of meals to ensure they meet nutritional standards.

· Ensure food safety and hygiene practices are strictly followed in the kitchen.

Collaboration with Kitchen Staff:

· Work closely with chefs and kitchen staff to ensure meals are prepared according to nutritional guidelines.

· Provide training and guidance on nutrition and healthy cooking practices.

Monitoring and Evaluation:

· Monitor the quality and nutritional content of meals served.

· Evaluate the effectiveness of meal plans and make necessary adjustments.

Inventory Management:

· Manage the inventory of food supplies, ensuring that nutritious ingredients are available.

· Order and maintain stock of necessary food items.

Education and Counseling:

· Educate staff and clients about the importance of nutrition and healthy eating habits.

· Provide dietary counseling to individuals with specific nutritional needs.

Compliance and Documentation:

· Ensure compliance with local and national regulations regarding food and nutrition.

· Maintain accurate records of meal plans, nutritional analyses, and inventory.

Skills and Qualifications

· Educational Requirements: a bachelor’s or master’s degree in nutrition, dietetics, or a related field.

· Experience: Previous experience in a food service or central kitchen setting is often preferred.

· Skills: Strong communication, organizational, and analytical skills. Ability to work collaboratively with kitchen staff and other healthcare professionals.

• Assist in the preparation, cooking and serving of food and beverages to the required standards.
• Assist the Cook Supervisor in preparing menu plans.
• Follows agreed menus and recipes.
• Occasionally assist with special events that may be outside of normal working hours.
• Performs cleaning in kitchen and dining areas as needed.
• Follows good hygiene practices.
• Ensure health and safety regulations are followed in work practices.
• Assist Cook Supervisor in issuing and documenting food and beverage supplies as required.
• Assist Cook Supervisor in the operation of control procedures as needed.
• Conduct monthly team meetings in conjunction with the Cook Supervisor.
• Immediately report to Cook Supervisor any accidents, fires, theft, loss, damage or unsuitable food or other violations and take appropriate or possible action.
• The above duties are neither exclusive nor exhaustive and the headteacher may require the incumbent to perform appropriate duties within the scope of the job, skill and grade.

Requirement

• At least 3 years of relevant working experience
• Catering experience is preferable
• Required to work on holidays/ weekends and midnight shift

Job Description & Requirements

• Controlling and directing the food preparation process
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health/safety and food hygiene pratices
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepar specific food items and stock up required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
• Start work promptly at 4:00 AM to ensure timely preparation and delivery of breakfast items.

Qualifications and Requirements:

· 3 years’ experience in similar position.

· Familiar with manufacturing of ready to cook/eat food production.

· Familiar with Food & Beverage trends, meticulous with a flair for menu creation

· Advanced knowledge of food profession principles and practices & have great command in the kitchens.

· Strong leadership skills and a team player with good interpersonal skills.

· Ability to multitask and work efficiently under pressure.

· Ability to meet deadlines

· More than 3 years of relevant work experience required for this role

• Assist in the preparation, cooking and serving of food and beverages to the required standards.
• Follows the menu plan as agreed with the Catering Manager.
• Deputizes for the Food and Beverage Manager when required
• Responsible for supervising kitchen staff
• Assist the Catering Manager with staff performance management.
• Assist the Catering Manager in preparing menu plans.
• Ensure staff absences are reported to the substitute manager
• Liaise with relevant staff members as appropriate
• Follows agreed menus and recipes.
• Occasionally assist with special events that may be outside of normal working hours.
• Performs cleaning in kitchen and dining areas as needed.
• Follows good hygiene practices.
• Ensure health and safety regulations are followed in work practices.
• Assist in issuing and documenting food and beverage supplies as required.
• Assist in the operation of control procedures as needed.
• Conduct monthly team meetings in conjunction with the Catering Manager.
• Immediately report any accidents, fires, theft, loss, damage or unsuitable food or other violations and take appropriate or possible action.
• The above duties are neither exclusive nor exhaustive and the headteacher may require the incumbent to perform appropriate duties within the scope of the job, skill and grade.

Requirement

• At least 5 years of relevant working experience, preferably in Indian Kitchen
• Catering experience is preferable
• College credits or relevant technical training courses in food service preparation and cooking preferred
• Required to work on holidays, weekends and mid night shift

Job Description

· Develop and implement operational strategies to ensure efficient and cost-effective operations.

· Monitor and analyze operational performance metrics to identify areas of improvement.

· Develop and maintain operational policies, procedures, and standards.

· Manage and coordinate daily operations, including staffing, scheduling, and resource allocation.

· Oversee the development and implementation of new systems and processes.

· Ensure compliance with all applicable laws and regulations.

· Develop and manage budgets and financial plans.

· Monitor and manage inventory levels.

· Establish and maintain relationships with vendors and suppliers.

· Lead and motivate staff to achieve organizational objectives.

· Analyze customer feedback and develop strategies to improve customer service.

Requirements

· Required to work night shift and weekend shift.

· The position requires a high school education or equivalent and some training in basic supervision.

· The position requires a minimum of two years of F&B experience. Supervisory experience preferred.

· Or any equivalent combination of education and experience that provides the necessary qualifications to successfully perform the duties of the position.