Total 23 job vacancies by Mycelium Catering Pte. Ltd.

Are you passionate about numbers and looking to grow your career in a fast-paced, multi-entity organization? Join a dynamic and growing company with multiple entities under its umbrella. We pride ourselves on fostering a collaborative and innovative work environment where your contributions truly matter. If you're looking to grow your career in accounting and finance, this is the place for you!

Key Responsibilities:

• Assist in the preparation and maintenance of financial records for multiple entities.
• Process invoices, payments, and expense reports.
• Support GST submissions and compliance with statutory regulations.
• Support month-end and year-end closing processes.
• Assist with audits and financial reporting.
• Collaborate with various departments to ensure accurate financial data.
• Provide administrative support to the finance team as needed.

Requirements:

• NiTEC and above in Accounting, Finance, or related field.
• 1 year of experience in an accounting role preferred.
• Proficiency in accounting software (e.g., QuickBooks, Xero) and MS Office Suite.
• Strong attention to detail and organizational skills.
• Strong communication skills and a collaborative mindset.
• Ability to manage multiple tasks and meet deadlines.
• A proactive and positive attitude with a willingness to learn.
• A knack for accuracy and attention to detail.

Why join us?

• Opportunities for professional development and career advancement.
• Gain hands-on experience supporting a variety of businesses.
• A supportive and inclusive work environment.
• Flexible working hours and the possibility of remote work.
• Regular team-building activities and company events.

If you are ready to take the next step in your accounting career, we would love to hear from you! Please send your application via my careers future.

Mycelium Catering is the institutional catering arm of Food Inc. A veteran food provider for over 30 years in the food and beverage industry, our vast experience spans across various genres, from fine-dining and casual eateries to catering and consultancy services.
Mycelium Catering symbolises and encapsulates nature's worldwide web that forms the entire food ecosystem's ability to grow as it continually seeks organic new sources that will allow guided transformation of simple things into more complex molecules or compounds. This in turn transforms the way we manufacture, consume, and live within a sustainable eco-friendly food and beverage industry.

We endeavour to Steer, Repair, Rebuild and Create our food journey through this understanding.

We are currently looking for people who are keen to join us in our expansion!

Job Description:

• To provide service during all meal period, including taking order, serving and cashiering.
• Manage the ordering process to ensure the queue is smooth.
• Coordinate and to assist kitchen in food preparation before counter duties
• Be well-verse with daily specials and monthly menu to give good service experience
• Process all payment accurately, handling each order transactions and tally sales end of shift
• Having a thorough understanding of the menu items, including ingredients, preparation methods, and special dietary considerations, to answer any questions customers may have and provide recommendations.
• Adhering to health and safety standards in food handling, sanitation, and cleanliness to maintain a safe and hygienic environment for customers and staff.
• Addressing any concerns or complaints from customers promptly and professionally, and escalating issues to management when necessary to resolve them satisfactorily.

Requirements:

• Min N Levels
• No experienced are welcome
• Willing to work early shift - 7am shift
• Willing to travel to either of the location: Dover / Yishun / Bukit Timah / Orchard
• Strong interpersonal communication skills, able to perform front facing roles
• Professional appearance and ability to remain calm under pressure
• Willing to work in hot environment

Scope:

• Assist in kitchen prep work during start of shift
• Coordinating with the kitchen staff to ensure timely preparation of meals, and serving orders promptly. Recommending additional items or specials to customers, such as upselling relevant items to enhance their dining experience and meet sales targets.
• Basic cashiering and counter service duties
• Ensuring that tables are properly set up, maintaining cleanliness and hygiene
• Ensuring seamless coordination of service and a positive overall dining experience for customers.
• Check for accuracy and quality before handing over orders.
• Assist in mass catering / outside events as and when required.

Requirements:

• Has passion in service
• Willing to work in fast-paced institutional catering
• Willing to work early shift

You will play a vital role in the kitchen hierarchy, contributing to the successful operation of the kitchen by ensuring that dishes are prepared to the highest standards and delivered to customers in a timely manner.

Job Description:

1. Kitchen : Responsible for food preparation, cooking, and presentation of dishes.
2. Food Preparation: Preparing and cooking a variety of dishes according to the restaurant's standards and recipes. This may involve tasks such as butchering meat, filleting fish, preparing sauces, or baking desserts.
3. Quality Control: Ensuring that all dishes served are of high quality and meet the outlet's standards for taste, presentation, and portion size.
4. Inventory Management: Keeping track of inventory for kitchen, including ingredients and supplies. Place orders for ingredients, monitor stock levels, and ensure that ingredients are used efficiently to minimize waste.
5. Team Collaboration: Collaborating with other members of the kitchen team, including the service side. To communicate effectively to ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.
6. Adaptability: In a fast-paced kitchen environment, adaptability is key. Ability to handle pressure and multitask effectively, especially during peak service times when the kitchen is busiest.

Requirements

• Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Overview:

This position will undergo comprehensive training in all aspects of the F&B / Institutional Catering business, including front-of-house (service), back-of-house (kitchen), and backend administration. The trainee will be groomed for a leadership role, gaining hands-on experience in daily operations, F&B Service, kitchen management, and business administration. This position is ideal for individuals looking to develop a career in F&B management within a dynamic and fast-paced environment.

Responsibilities:

• Assist in day-to-day F&B operations, ensuring smooth service and guest satisfaction.
• Learn and participate in front-of-house duties such as taking orders, fulfil orders and managing service.
• Support the kitchen team in food preparation, maintaining hygiene standards, and coordinating with service staff.
• Understand and ensure compliance with health, safety, and food hygiene regulations.
• Monitor inventory levels, place orders, and assist in stock control for both kitchen and bar.
• Ensure the highest level of customer service, delivering a memorable dining experience.
• Handle guest inquiries and complaints professionally and efficiently.
• Learn backend administration tasks such as managing POS systems, processing invoices, and generating sales reports.
• Assist in scheduling staff, managing payroll, and handling employee-related documentation.
• Support cost control efforts through budgeting and forecasting.
• Participate in menu planning, pricing strategies, and other related initiatives.

Requirements:

• Eagerness to learn and grow within the F&B industry.
• Team player with a positive attitude.
• Problem-solving skills and the ability to think on your feet.
• Ability to work in a diversed culture environment

Mycelium Catering is the industrial catering arm of The Emmanuel Stroobant Group. A veteran food provider for over 20 years in the food and beverage industry, with vast experience spans across various genres, from fine-dining Michelin-starred restaurants, casual eateries to catering and consultancy services.

Mycelium Catering is passionate about the food served at school canteens, and the menu has been carefully designed by the team to provide students with a complete and nutritionally balanced meal to encourage healthier eating habits.

We are looking for committed individuals to join the team:!

Working Hours - Monday to Friday (occasional weekend events).

The candidate should specialize in preparing and baking a variety of desserts and pastries specifically for schools' cafes environment, corporate gatherings, and events. This role involves creating customized dessert offerings that align with the theme and preferences of the required theme and season.

Description:

• Design dessert menus that fit the theme, season and dietary requirements.
• Create custom desserts and pastries tailored to specific catering events' requests.
• Prepare a wide range of desserts, including cakes, pastries, cookies, and more.
• Scale recipes to accommodate large quantities needed for events.
• Ensure consistency in taste, texture, and presentation across all items.
• Maintain high standards for taste, appearance, and quality.
• Adjust recipes and techniques as needed to meet client expectations.
• Keep the baking area clean and organized, following health and safety regulations.
• Clean and maintain baking equipment regularly.

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 03 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Mycelium Catering is the institutional catering arm of Food Inc. A veteran food provider for over 30 years in the food and beverage industry, our vast experience spans across various genres, from fine-dining and casual eateries to catering and consultancy services.​Mycelium Catering symbolises and encapsulates nature's worldwide web that forms the entire food ecosystem's ability to grow as it continually seeks organic new sources that will allow guided transformation of simple things into more complex molecules or compounds. This in turn transforms the way we manufacture, consume, and live within a sustainable eco-friendly food and beverage industry.

We endeavour to Steer, Repair, Rebuild and Create our food journey through this understanding.

Job Description:

• Oversee the daily operations of the business unit to ensure a seamless customer experience.
• Manage staff, resources, and processes to maintain high service and operational standards. Targets will differ based on type of Business Unit
• Drive sales and profitability while maintaining cost control and budget adherence.
• Ensure compliance with health, safety, and hygiene regulations.
• Foster a positive work environment and motivate staff to deliver exceptional service.
• Handle customer complaints and resolve issues promptly and effectively
• To foster healthy working partnerships with vendors and clients
• Recruit, train, and supervise business unit staff.
• Conduct performance evaluations and provide feedback and coaching to employees on quarterly basis.
• Prepare and manage budgets, monitor expenses, and ensure financial targets are met on monthly basis.

Requirements:

• Minimum 5 years F&B experience with at least 3 year of supervisory experience in F&B operations
• Strong organizational skills
• Organized and meticulous
• Good interpersonal skills with people management experience
• Flexibility to adapt to changing priorities and tasks
• Must be PC illiterate and Proficient/Basic Knowledge in MS Office (Excel/ Word/ Outlook)
• Ability to work independently, team player, Positive and willing to work attitude

You will play a vital role in the kitchen hierarchy, contributing to the successful operation of the kitchen by ensuring that dishes are prepared to the highest standards and delivered to customers in a timely manner.

Job Description:

1. Kitchen : Responsible for food preparation, cooking, and presentation of dishes.
2. Food Preparation: Preparing and cooking a variety of dishes according to the restaurant's standards and recipes. This may involve tasks such as butchering meat, filleting fish, preparing sauces, or baking desserts.
3. Quality Control: Ensuring that all dishes served are of high quality and meet the outlet's standards for taste, presentation, and portion size.
4. Inventory Management: Keeping track of inventory for kitchen, including ingredients and supplies. Place orders for ingredients, monitor stock levels, and ensure that ingredients are used efficiently to minimize waste.
5. Team Collaboration: Collaborating with other members of the kitchen team, including the service side. To communicate effectively to ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.
6. Adaptability: In a fast-paced kitchen environment, adaptability is key. Ability to handle pressure and multitask effectively, especially during peak service times when the kitchen is busiest.

Requirements

• Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Overview:

This position will undergo comprehensive training in all aspects of the F&B / Institutional Catering business, including front-of-house (service), back-of-house (kitchen), and backend administration. The trainee will be groomed for a leadership role, gaining hands-on experience in daily operations, F&B Service, kitchen management, and business administration. This position is ideal for individuals looking to develop a career in F&B management within a dynamic and fast-paced environment.

Responsibilities:

• Assist in day-to-day F&B operations, ensuring smooth service and guest satisfaction.
• Learn and participate in front-of-house duties such as taking orders, fulfil orders and managing service.
• Support the kitchen team in food preparation, maintaining hygiene standards, and coordinating with service staff.
• Understand and ensure compliance with health, safety, and food hygiene regulations.
• Monitor inventory levels, place orders, and assist in stock control for both kitchen and bar.
• Ensure the highest level of customer service, delivering a memorable dining experience.
• Handle guest inquiries and complaints professionally and efficiently.
• Learn backend administration tasks such as managing POS systems, processing invoices, and generating sales reports.
• Assist in scheduling staff, managing payroll, and handling employee-related documentation.
• Support cost control efforts through budgeting and forecasting.
• Participate in menu planning, pricing strategies, and other related initiatives.

Requirements:

• Eagerness to learn and grow within the F&B industry.
• Team player with a positive attitude.
• Problem-solving skills and the ability to think on your feet.
• Ability to work in a diversed culture environment

You will play a vital role in the kitchen hierarchy, contributing to the successful operation of the kitchen by ensuring that dishes are prepared to the highest standards and delivered to customers in a timely manner.

Job Description:

1. Kitchen Management: Responsible for managing all aspects of that station, including preparation, cooking, and presentation of dishes.
2. Food Preparation: Preparing and cooking a variety of dishes according to the restaurant's standards and recipes. This may involve tasks such as butchering meat, filleting fish, preparing sauces, or baking desserts.
3. Quality Control: Ensuring that all dishes served are of high quality and meet the outlet's standards for taste, presentation, and portion size.
4. Inventory Management: Keeping track of inventory for kitchen, including ingredients and supplies. Place orders for ingredients, monitor stock levels, and ensure that ingredients are used efficiently to minimize waste.
5. Team Collaboration: Collaborating with other members of the kitchen team, including the service side. To communicate effectively to ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.
6. Training and Supervision: Responsible for training and supervising Commis Chefs or Interns working under you. Ensure that kitchen team members understand and follow proper cooking techniques, food safety protocols, and sanitation standards.
7. Adaptability: In a fast-paced kitchen environment, adaptability is key. Ability to handle pressure and multitask effectively, especially during peak service times when the kitchen is busiest.

Requirements

• Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Mycelium Catering is the institutional catering arm of Food Inc. A veteran food provider for over 30 years in the food and beverage industry, our vast experience spans across various genres, from fine-dining and casual eateries to catering and consultancy services.​Mycelium Catering symbolises and encapsulates nature's worldwide web that forms the entire food ecosystem's ability to grow as it continually seeks organic new sources that will allow guided transformation of simple things into more complex molecules or compounds. This in turn transforms the way we manufacture, consume, and live within a sustainable eco-friendly food and beverage industry.

We endeavour to Steer, Repair, Rebuild and Create our food journey through this understanding.

Job Description:

• Oversee the daily operations of the business unit to ensure a seamless customer experience.
• Manage staff, resources, and processes to maintain high service and operational standards. Targets will differ based on type of Business Unit
• Drive sales and profitability while maintaining cost control and budget adherence.
• Ensure compliance with health, safety, and hygiene regulations.
• Foster a positive work environment and motivate staff to deliver exceptional service.
• Handle customer complaints and resolve issues promptly and effectively
• To foster healthy working partnerships with vendors and clients
• Recruit, train, and supervise business unit staff.
• Conduct performance evaluations and provide feedback and coaching to employees on quarterly basis.
• Prepare and manage budgets, monitor expenses, and ensure financial targets are met on monthly basis.

Requirements:

• Minimum 5 years F&B experience with at least 3 year of supervisory experience in F&B operations
• Strong organizational skills
• Organized and meticulous
• Good interpersonal skills with people management experience
• Flexibility to adapt to changing priorities and tasks
• Must be PC illiterate and Proficient/Basic Knowledge in MS Office (Excel/ Word/ Outlook)
• Ability to work independently, team player, Positive and willing to work attitude

Mycelium Catering is the industrial catering arm of The Emmanuel Stroobant Group. A veteran food provider for over 20 years in the food and beverage industry, with vast experience spans across various genres, from fine-dining Michelin-starred restaurants, casual eateries to catering and consultancy services.

Mycelium Catering is passionate about the food served at school canteens, and the menu has been carefully designed by the team to provide students with a complete and nutritionally balanced meal to encourage healthier eating habits.

We are looking for committed individuals to join the team:!

Working Hours - Monday to Friday (occasional weekend events).

The candidate should specialize in preparing and baking a variety of desserts and pastries specifically for schools' cafes environment, corporate gatherings, and events. This role involves creating customized dessert offerings that align with the theme and preferences of the required theme and season.

Description:

• Design dessert menus that fit the theme, season and dietary requirements.
• Create custom desserts and pastries tailored to specific catering events' requests.
• Prepare a wide range of desserts, including cakes, pastries, cookies, and more.
• Scale recipes to accommodate large quantities needed for events.
• Ensure consistency in taste, texture, and presentation across all items.
• Maintain high standards for taste, appearance, and quality.
• Adjust recipes and techniques as needed to meet client expectations.
• Keep the baking area clean and organized, following health and safety regulations.
• Clean and maintain baking equipment regularly.

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 03 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Mycelium Catering is the institutional catering arm of Food Inc – A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

We are looking for committed individuals to join the team at our catering premises.

Scope:

• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Develop and implement diverse and nutritious menus that meet the dietary requirements and preferences of our clients.
• Menu development with training to kitchen team
• Ensure that all dishes are prepared to the highest quality standards and presented attractively.
• Monitor and manage food costs, portion control, and inventory to minimize waste and maximize efficiency.
• Recruit, train, and supervise kitchen staff, fostering a positive and productive working environment.
• Ensure compliance with all health, safety, and sanitation regulations.
• Collaborate with management to develop and implement catering strategies and initiatives.
• Maintain strong relationships with suppliers to ensure the timely and cost-effective procurement of high-quality ingredients.
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness, functionality, and safety.
• Plan and coordinate catering for special events, ensuring timely and efficient service.
• Implement and maintain standardized recipes and cooking techniques to ensure consistency.
• Keep abreast of industry trends and incorporate new techniques and ingredients to enhance the dining experience.

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 10 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Mycelium Catering is the institutional catering arm of Food Inc – A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

We are looking for committed individuals to join the team at our catering premises.

Scope:

• Prepare and cook dishes according to recipes and standards set by the Head Chef.
• Manage and oversee a specific section of the kitchen, ensuring consistency and quality in every dish.
• Assist with menu planning, development, and costing.
• Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.
• Monitor stock levels, order supplies, and manage inventory to minimize waste.
• Train and supervise junior kitchen staff, providing guidance and support as needed.
• Collaborate with the kitchen team to ensure smooth service during peak periods.
• Assist Service during peak periods
• Ensure compliance with all health and safety regulations.

Location - Multiple Locations

Working Hours - Monday to Friday / 7am-5pm (occasional weekend events), closed Public Holidays

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Mycelium Catering is the institutional catering arm of Food Inc (f.ka. The Emmanuel Stroobant Group) – A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

We are looking for committed individuals to join the team at our catering premises.

Role - Food & Beverage Executive

Location - Multiple Locations

Working Hours - Monday to Friday / 7am-5pm (occasional weekend events), closed Public Holidays

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Please send your resume to hr@myceliumcatering.com indicating:

• position applied
• availability / notice
• last drawn & expected salary