Position Summary The Procurement Executive is responsible for managing local and overseas purchasing activities to ensure timely, cost-effective, and quality procurement of goods and materials. This role requires strong communication in both English and Chinese to coordinate with regional and overseas suppliers. The Procurement Executive leads sourcing, negotiation, and order tracking processes to support smooth business operations and cost efficiency. Key Responsibilities 1. Overseas Purchasing & Sourcing Manage overseas procurement, including supplier communication in Chinese and English. Source and evaluate new international vendors for materials, packaging, and equipment. Obtain quotations, compare costs, and prepare purchase orders (POs). Monitor international shipping schedules and ensure on-time delivery. Handle import documentation and coordinate with logistics and customs teams. 2. Supplier Relationship Management Maintain strong relationships with both local and international suppliers. Conduct supplier evaluations regarding quality, reliability, and delivery performance. Communicate clearly in Chinese with suppliers to resolve any product, shipment, or payment issues. Maintain an updated supplier database with pricing, lead time, and contact information. 3. Cost Control & Negotiation Negotiate pricing, terms, and contracts to ensure cost savings and long-term supplier value. Analyze procurement trends to identify cost-reduction opportunities. Support budget planning and monitor procurement spending. 4. Inventory & Order Coordination Work closely with Warehouse and Store teams to ensure stock levels meet business demand. Plan and place orders in line with sales forecasts and consumption reports. Ensure all imported products meet company quality standards and legal compliance. 5. Documentation & Reporting Maintain accurate records for international purchasing, import permits, and invoices. Prepare monthly procurement and cost analysis reports for management. Ensure compliance with procurement policy and audit requirements. 6. Internal Collaboration Coordinate with Finance, Operations, and Supply Chain teams for payment and delivery follow-ups. Participate in planning meetings to align purchasing schedules with operational needs.
The Kitchen Supervisor ensures efficient operation of the canteen kitchen by supervising staff, maintaining hygiene standards, overseeing food preparation, and ensuring timely service. This role requires excellent organizational and leadership skills, a commitment to quality, and the ability to maintain a safe and clean kitchen environment. Key Responsibilities 1. Supervision & Leadership Lead and manage kitchen staff, including cooks, assistants, and dishwashers. Assign daily tasks and ensure timely completion of kitchen operations. Train and mentor team members to maintain high performance and adherence to safety standards. 2. Food Preparation & Quality Control Monitor food preparation processes to ensure consistency, quality, and portion control. Review and adjust recipes, ensuring cost-effectiveness without compromising quality. Ensure all meals are prepared according to health and dietary standards. 3. Hygiene & Safety Compliance Enforce strict hygiene and cleanliness standards in the kitchen area. Conduct regular inspections to ensure compliance with food safety regulations. Implement and maintain kitchen safety protocols to prevent accidents. 4. Inventory Management Monitor stock levels of ingredients and supplies, placing orders as necessary. Minimize waste by implementing effective stock rotation and portion control. Maintain accurate records of inventory and supply usage. 5. Coordination & Reporting Coordinate with the Canteen Manager regarding menu planning, budgeting, and staffing needs. Address and resolve any operational or personnel issues promptly. Prepare and submit daily/weekly reports on kitchen operations.
Position Summary Head Chef focuses on the preparation and presentation of high-quality meals in the canteen, working under the guidance of the Kitchen Supervisor. The role emphasizes culinary expertise, teamwork, and adherence to hygiene and food safety standards. Key Responsibilities 1. Food Preparation Prepare and cook meals according to the menu and established recipes. Ensure that all dishes are visually appealing, properly seasoned, and served on time. Assist in menu adjustments based on seasonal ingredients or customer preferences. 2. Kitchen Operations Organize and maintain the kitchen workspace for optimal efficiency. Ensure all kitchen tools and equipment are cleaned and maintained properly. Follow food safety and sanitation guidelines to maintain a clean working environment. 3. Coordination & Teamwork Collaborate with kitchen staff to ensure smooth meal preparation and service. Report to the Kitchen Supervisor regarding inventory needs, kitchen issues, or staff concerns. Train and mentor junior kitchen staff on food preparation techniques.
1. Food Preparation & Cooking Assist the Head Chef in preparing meals according to recipes and menu specifications. Cook dishes to the required standards of quality, flavor, and presentation. Ensure proper portioning and plating of meals before service. 2. Kitchen Assistance Prepare ingredients such as washing, peeling, chopping, and marinating as directed. Operate kitchen equipment safely and efficiently. Ensure the kitchen workspace is clean, organized, and ready for service. 3. Hygiene & Food Safety Adhere to all food safety and hygiene standards in food handling and preparation. Ensure proper storage and labeling of ingredients to maintain freshness and prevent contamination. Participate in cleaning duties, including equipment, utensils, and kitchen surfaces. 4. Team Collaboration Work closely with the Head Chef and other kitchen staff to ensure smooth operations. Follow instructions from the Head Chef and provide support as needed during peak service times. Assist in training junior kitchen staff or kitchen assistants when required. 5. Inventory Support Inform the Head Chef of any shortages in ingredients or supplies. Minimize food waste by following portion control guidelines and using leftovers appropriately.
1. Food Delivery & Guest Service Promptly deliver prepared food items from the kitchen to the correct tables. Ensure that all dishes match customer orders and meet presentation standards. Communicate with servers to verify and clarify orders as needed. Provide courteous and responsive service to guests when delivering food. 2. Table & Dining Area Support Assist servers with clearing dishes, resetting tables, and refilling water or other beverages. Monitor tables for cleanliness and readiness for the next guest. Respond quickly to guest needs or service requests when noticed or alerted. 3. Communication with Kitchen & FOH Staff Coordinate closely with kitchen staff to track the progress of orders. Relay guest feedback or special requests to the appropriate team members. Inform servers or managers about any delays, substitutions, or issues with the food. 4. Cleanliness & Safety Ensure all trays, plates, utensils, and serving stations are clean and organized. Maintain safe and clear walkways to avoid accidents while carrying food. Adhere to hygiene, sanitation, and food handling standards at all times.
1. Training and Development Conduct comprehensive training programs for new and existing baristas, covering coffee knowledge, brewing techniques, and customer service. Develop and maintain training materials, including manuals, checklists, and videos. Assess baristas' skills periodically and provide additional training as needed to maintain high standards. Coordinate with store managers to schedule ongoing training sessions and workshops. 2. Quality Assurance and Control Establish quality benchmarks for coffee preparation, presentation, and consistency in all locations. Conduct regular site visits to observe baristas, provide feedback, and ensure adherence to quality standards. Implement and monitor quality control procedures, including periodic taste tests and equipment maintenance checks. Track quality issues and initiate corrective actions to address deficiencies. 3. Product Knowledge and Innovation Stay updated on industry trends, new brewing techniques, and innovations in coffee culture. Support the introduction of new beverages by creating training materials and guidelines for consistent execution. Encourage a culture of continuous improvement and creativity among baristas to elevate the customer experience. 4. Compliance and Standards Ensure all baristas follow health, safety, and food handling regulations. Develop and implement standard operating procedures (SOPs) for barista tasks and quality control checks. Collaborate with the quality assurance and operations team to refine processes and establish best practices. 5. Reporting and Performance Metrics Maintain records of training, quality audits, and barista performance. Analyze customer feedback related to product quality and service to identify improvement opportunities. Prepare reports and summaries on training outcomes, quality metrics, and team performance.
Content Production Plan, create, and edit high-quality photos and videos of bakery products, promotions, and events. Write creative and appealing captions, product descriptions, and brand stories. Design visual content (banners, posters, reels, infographics) for online and offline use. Social Media & Digital Marketing Manage and publish content on social media platforms (Facebook, Instagram, TikTok, YouTube, etc.). Engage with followers, respond to comments/messages, and build online community interaction. Track trends in the F&B and bakery industry to create relevant and viral content. Campaign & Brand Support Collaborate with the Marketing team to support promotional campaigns, product launches, and seasonal offerings. Assist in developing creative storytelling to highlight the bakery’s unique selling points. Ensure brand consistency across all content. Analytics & Improvement Monitor content performance and provide regular reports on engagement, reach, and conversion. Suggest improvements based on insights and customer feedback.
Lead a team and provide directions to steer IT infrastructure Managing the overall operations within the IT and creative services unit. Providing directions and advice on best practices in company’s internal network system Maintenance of servers, setup, installations, configurations and other network services Provide POS hardware and software support. Resolution of POS software incidents Troubleshooting & resolution of POS software incidents Plans and monitors production activities Drive new project services initiatives to develop enhance company’s IT capabilities. Ensure consistent and timely reporting of programs/ projects, consolidating. Develop and manage the training/ awareness program Ensure that all IT products are under warranty and maintenance coverage. Other duty will assigned by top management.
1. Cleaning Duties Clean and sanitize kitchen utensils, dishes, cookware, and food preparation equipment. Maintain cleanliness in the kitchen, dining areas, and storage spaces. Sweep, mop, and disinfect floors, surfaces, and waste disposal areas. 2. Hygiene Maintenance Ensure compliance with food safety and hygiene standards by keeping all areas tidy and sanitized. Dispose of garbage and recyclables properly and regularly. Restock cleaning supplies and notify the manager of any shortages. 3. Equipment Handling Operate dishwashing equipment safely and efficiently. Maintain and clean cleaning tools and machines, such as mops, brooms, and dishwashers. Report any malfunctioning or damaged cleaning equipment to the Canteen Manager. 4. Support to Kitchen Operations Assist kitchen staff by ensuring a continuous supply of clean utensils and cookware. Help organize storage areas for easier access to cleaned items. Support occasional food preparation tasks, such as peeling vegetables, as instructed.