About Us
Our Uniqueness
On top of providing a holistic, all round service in Employee Cafeteria Management, our unique capabilities and value added services makes us outstanding and differentiate us from the rest.
Culinary Expertise
“People First” is the basis TWP started on and considered as one of our fundamentals.
Our dedicated professionals take a hands-on approach to serve; they are passionate about food, take pride in producing quality works and strive to provide service excellence.Our strong belief guides us in applying a holistic approach to our Staff Welfare System. In addition to great remuneration packages and customized training pathways, we seek out external platforms and exchange opportunities for the team to develop and grow.
Creative Trendsetter
"We do our job well and we have fun while we are at it!"
We understand that to create a happy dining experience to curb food fatigue and mundaneness; not only do we serve tasty food, we strive to go the extra mile and get creative to enhance the overall ambience at the cafeteria.
Be it creative set ups for themed dining; bringing in special and entertaining performances or interactive activities, the creative think tank never stops thinking out of the box to add zest for the diners!
Sustainability
Food Waste Management with Whew!
Per-order data collected from Whew! provides volume of food to prepare for the day. This helps to control raw ingredient use and minimize daily food waste.
Food Digestor
Data collected from digestor provides insights to determine volume and type of foodwaste on a daily basis. This helps better manage food preparation on-site, reducing foodwaste and carbon footprint.
Technology
Placing efficiency and convenience at the heart of our thinking by transforming the canteen to the brighter cafeteria of tomorrow.
Pre-ordering web application
Hot Foodvault
Magicfridge
Cashless payment with RFID check-out counters and terminals.
Digital menu boards
Safety & Hygiene
TWP has set in place standards and procedures for effective and efficient operational execution and detailed administrative maintenance.In addition to the yearly audits conducted by external auditors, we conduct regular checks to ensure that the standards and procedures are being practised at our cafeterias all year-round.We have a strong in-house Workplace Safety & Hygiene Department headed by a professional who has had 15 years of Safety & Hygiene experience in the industry, to oversee and maintain the standards across the cafeterias under our care.
Full Time (Chef Manager)
Location: North, East, West and Downtown
Salary Ranges FROM $3300 to $4200
Job Type: Full Time (Chef Manager)
Job Description & Requirements
Lead the team:
- Sets, maintains and constantly monitor service standards of the team.
- Motivates team members to do well.
- Coaches, counsels and disciplines team members
- Have good decision making on daily operations of outlet.
Food preparation:
- Plans monthly menu and work with Marketing on prints.
- Cook dishes according to daily/ weekly/ monthly/ special festive menu.
- Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage.
- Ensure freshness and quality of ingredients used and dishes served.
- Ensure that the kitchen area is always kept clean and dry.
Supplies/ Stocks control:
- Maintain supplies to ensure adequate but not over-order and no wastage.
- Checking of goods receivable from suppliers
- Practice good food hygiene and safety standards
- Inspects and checks operating equipment to ensure good working conditions.
Administration:
- Prepare roster accordingly and schedules manpower.
- Prepare attendance sheet, overtime process and team leave application etc.
- Ensure all colleagues’ time in and out are taken and accounted for.
- Ensure the team’s Public Holidays and Annual Leaves are planned, approved, and cleared.
- Record discipline matters after counselling employees.
- Ensure team members’ documents e.g., forms are submitted to Head Office timely.
- Attend meetings when required.
Outlet Management:
- Co-creation of daily and festive menu
- Preparing food on a timely manner according to required menu.
- Ensure quality and quantity of food served and appearance.
- Ensure proper coordination of festive decoration with marketing and client.
Hygiene and work safety:
- Practice good food hygiene and personal hygiene
- Take care to prevent any food contamination.
- Reinforce all outlets follow strictly.
- Observe safe work procedures when handling equipment.
Related Job Searches:
- Company:
The Wok People Pte Ltd - Designation:
Chef Manager - Profession:
Food Services / F&B - Industry:
Food Services / F&B - Location:
Bukit Merah