Total 8 job vacancies by Fei Siong Food Management Pte. Ltd.

Fei Siong Group (FSG) is one of the leading Food & Beverage operators in Singapore today. The Group currently operates more than 160 outlets islandwide across 19 brands with 1,700 employees under a chain of food atriums, quick and full-service restaurants, food kiosks, hawker stalls, and hawker centres.

2D/3D Designer

Responsibilities:

• Develop creative and visually engaging design concepts for F&B spaces that align with the company’s CI.
• Create mood boards and initial design ideas to communicate concepts effectively.
• Prepare precise technical drawings, including floor plans and elevations, for construction.
• Ensure all drawings are accurate and comply with industry standards and project specifications.
• Prepare comprehensive design presentations and documentation for submission to building management and other relevant authorities.
• Manage and track approval processes to ensure timely completion.
• Incorporate feedback from internal teams, and building management into design revisions.
• Collaborate with stakeholders, understanding project briefs and objectives.
• Participate in design reviews and team meetings to discuss progress and integrate suggestions.
• Stay updated on industry trends and innovations to incorporate new ideas and technologies into designs.

Requirements:

• Diploma/Degree in Interior Design, Architecture or a related field.
• Minimum of 2 years of experience in 3D design and drafting, preferably in the F&B industry.
• Proficiency in key design tools such as such as SketchUp, AutoCAD and/or 3D rendering software.
• Manage multiple project concurrently and meet tight deadlines.
• Creative and detail-oriented with a strong sense of aesthetics.
• Willingness to take initiative in design innovation and problem-solving.

Fei Siong Group (FSG) is one of the leading Food & Beverage operators in Singapore today. The Group currently operates more than 160 outlets islandwide across 19 brands with 1,700 employees under a chain of food atriums, quick and full-service restaurants, food kiosks, hawker stalls, and a hawker centre.

As the Operations Administrator, you will support the Centre Manager in ensuring smooth operations and driving the deliverables.

Responsibilities:

• Ensuring smooth and efficient day-to-day activities.
• Uphold and enforce Company’s Rules & Regulations, as well as ensure compliance with government regulations
• Conduct regular audits to ensure compliance with company standards, policies, and regulatory requirements.
• Provide guidance, and support to foster a positive work environment and ensure employee satisfaction.
• Ensure consistent delivery of exceptional customer service and uphold high food quality standards.
• Monitor customer feedback and reviews, and take proactive measures to address concerns and enhance customer satisfaction.
• Maintain positive relationships with key stakeholders, suppliers, and customers.
• Studying industry trends, market competition, and customer preferences, and making recommendations for continuous improvement and innovation.

Requirements:

• Experience in a similar role within the F&B industry will be added advantage.
• Outstanding communication, negotiation, and interpersonal skills.
• Passion for the F&B industry and a deep understanding of customer preferences and market trends.
• Flexibility to work in a fast-paced, dynamic environment.
• Working Location Bukit Batok West Region
• Individuals without any relevant experience are welcome to apply

If you are an energetic, results-oriented leader with a passion for delivering exceptional dining experiences, we invite you to join our team and contribute to the continued success of Fei Siong Group.

• Ensure food item (traditional Asian cuisines) are cooked and plated accurately to specifications
• Maintain proper consistency of food quality and service
• Manage the planning and scheduling of food preparation
• Assist in monthly inventory counts and recording of food wastage
• Ensure area of responsibility are clean, tide and organised
• Ensure general cleanliness and hygiene in food preparation and storage are in accordance with NEA guideline
• Implement plans to ensure efficient use of resources and minimise wastage
• Ensure smooth back-of-house operations and maintenance of kitchen equipment
• Any other duties as assigned
• Ability to work in fast paced dynamic and challenging work environment
• Passionate in traditional Asian cuisine

The Outlet Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.

Job Description:

• Provision of quality customer service at food shop/ food court
• Taking orders, assist in preparation and servicing of food items
• Receiving of stocks and ensure proper storage
• Any other ad-hoc duties assigned by the Management

Job Requirements:

• Able to work rotating shift, includes weekends & public holidays
• Compliant to food hygiene practices
• Physically fit
• Good communication and interpersonal skills

We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

Responsibilities:

• To assist the Outlet Manager in managing day to day operational set up of the eatery, maintaining excellent food quality and in the supervision of staff.
• Ensure all food & beverage handling processes are followed at all times in accordance to the NEA regulations.
• Ensure efficient use of resources and minimize wastage.
• Cultivate a cohesive and collaborate culture.

Requirements:

• Preferably with 2 – 3 years of relevant experience in the Food & Beverage industry.
• Good team player and strong customer service skills.
• Keen to learn and grow in the food & beverage industry.
• Able to work on shifts, weekends and public holidays.

Chefs design menus create dishes and oversee the planning organisation preparation and cooking of meals in hotels restaurants and other eating places on board ships on passenger trains and in private households

Responsibilities :

- planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies
- monitoring quality of dishes at all stages of preparation and presentation
- discussing food preparation issues with managers, dietitians, kitchen and waiting staff
- supervising and coordinating the activities of cooks and other workers engaged in food preparation
- inspecting supplies, equipment, and work areas to ensure conformance to established standards
- determining how food should be presented, and creating decorative food displays
- instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
- participating in the recruitment of kitchen staff and monitoring their performance
- preparing, seasoning and cooking speciality foods and complex dishes
- explaining and enforcing hygiene and food safety regulations