Total 10 job vacancies by Catering Solutions Pte. Ltd.

Job Summary

The Group Halal Manager is responsible for overseeing and managing all Halal compliance matters across the company’s central kitchen, catering operations, and outlets.

Key Responsibilities

1. Halal Compliance & Certification

Oversee and ensure compliance with all MUIS Halal certification requirements across all business units.

Manage Halal certification applications, renewals, audits, and documentation.

Ensure adherence to Halal procedures, guidelines, and company SOPs.

Liaise with relevant authorities, including MUIS, on Halal-related matters.

2. Audit & Documentation Management

Maintain proper Halal documentation, records, and compliance reports.

Conduct regular internal Halal audits and inspections to identify and address non-compliance issues.

Prepare all necessary documentation for external audits and inspections.

3. Supplier & Procurement Compliance

Verify and monitor Halal status of suppliers, ingredients, and food products.

Ensure procurement processes comply with Halal standards and approved vendor requirements.

Maintain updated records of Halal-certified suppliers and products.

4. Operations & Process Improvement

Monitor daily operational practices to ensure continuous Halal compliance.

Work closely with kitchen, operations, and procurement teams to implement corrective actions where necessary.

Recommend improvements to strengthen Halal systems and operational efficiency.

5. Food Safety & Regulatory Compliance

Ensure compliance with SFA food safety regulations, hygiene standards, and company policies.

Support food safety and quality assurance initiatives together with operational teams.

Requirements

Diploma or Degree in Food Science, Food Technology, Quality Assurance, Halal Management, or related field.

Minimum 3–5 years of experience in Halal compliance, preferably in catering, central kitchen, or F&B industry.

Strong knowledge of MUIS Halal certification requirements and Singapore food regulations.

Good knowledge of food safety standards and hygiene practices.

Job Description

• Responsible for the full HR spectrum such as employee engagement, talent development & management, performance management and other HR related matters.

• Assist in payroll reconciliation.

• Assist in maintaining complete and systematic records relating to employees’ pay.

• Administer on time management system and scheduling

• Computes and checks overtime claims

• Assist in recruitment & placement activities (job advertisement, screening, interview and on boarding procedures).

• Review, design & implement HR process and policies to meet company’s objective.

• Recording, maintaining and monitoring leave and attendance to ensure employees punctuality.

• Administration of employee welfare.

• Administration of statutory claims (maternity claims etc)

• Prepare monthly payroll and other ad-hoc reports

• Identify staff training needs, course enrolments & training grant submission administration.

• Preparing all HR letters such as letter of appointment, confirmation, increment, warning letter, termination etc.

• Review, updates and maintains proper filing of all HR documents.

• Application of work pass through WPOL and EPOL.

• Assist in general office administration.

• Assist & answering to employee’s enquiries

Job Requirement

• Diploma in Human Resource Management or its equivalent.

• At least 2 years of relevant HR experience.

• Good knowledge of Singapore Employment Act

• Working Location: Joo Koon

• 5 days work week

Responsibilities:

• Dishwashing

• Order-taking, packing & serving

• Assist in basic food prep

• Cleanliness & end-of-day closing duties

Requirements:

• Experience preferred (training provided)

• Good communication

• Basic food safety knowledge

• Positive attitude

Other Details: Working Location: Kallang, 6 Day Week

SUMMARY OFRESPONSIBILITIES

• Preparation and cooking of varieties of Asian dishes.

• Exercise good cost and inventory management practices and controls.

• Good knowledge on different cooking methods, raw materials and culinary nutrition.

• Check goods receivable from suppliers and store them accordingly to hygiene and food safety standard.

• Ensure safe operations of all equipment and report any faulty equipment to superior

• Comply with hygiene and safety regulations.

• Ad-hoc duties assigned by Supervisor
  
  REQUIREMENTS

• Applicants with 1-2 years of relevant culinary experience are encouraged to apply.

• Ability to work in a team.

• Able to manage stress well.

OTHER DETAILS: Working site: kallang , 6days / week

RESPONSIBILITIES

• Lead and manage daily operations and service team.
• Plan and monitor day-to-day running of business to ensure smooth progress.
• Ensure high service standards and customer satisfaction.
• Maintain compliance with hygiene, safety and licensing regulations.
• Set and manage strategic goals and make decisions for operational activities.
• Constantly look for improvement opportunities and streamline the process.
• Responsible for day-to-day operations, training and management of teams to achieve targeted Service Levels.
• Work closely with management to integrate strategic business continuity management into organization’s operations to achieve business goals
• Oversee all staff related matters including such as training and performance management.
• Ensure that follow-up actions are in place to address any gaps in staff competency and weaknesses.

REQUIREMENTS 

• Minimum diploma holder in any field.
• Strong people management skills and leadership qualities.
• Resourceful, good team player and able to multi-task.
• Good analytical, organizational and problem-solving skills.
• Excellent time management skills and the ability to organize his own team effectively and efficiently.
• Minimum 3 years of F&B managerial experience.

OTHER DETAILS

• Working location: Kallang way
• 6 days per week

1. Food Preparation & Cooking

* Prepare and cook food in accordance with standard recipes and company guidelines
* Ensure consistency in food quality, taste, and presentation
* Plan menus and manage portion control to meet operational requirements
* Supervise food preparation processes to maintain standards

2. Operations Management

* Plan and manage daily production schedules based on outlet or client demand
* Oversee food packing and ensure timely delivery to outlets or customers
* Monitor kitchen workflow and productivity, implementing improvements where necessary


3. Food Safety & Hygiene

* Ensure full compliance with food safety regulations and hygiene standards (e.g., SFA guidelines)
* Enforce proper food handling, storage, and temperature control practices
* Maintain accurate records for inspections (e.g., temperature logs, cleaning schedules)
* Ensure all staff adhere to SOPs and hygiene requirements

4. Inventory & Cost Control

* Manage stock levels, purchasing, and inventory control
* Conduct regular stock checks and ensure proper stock rotation (FIFO)
* Monitor food costs 
* Coordinate with suppliers to ensure timely and cost-effective procurement

5. Team Management

* Supervise and lead kitchen staff, including cooks and kitchen assistants
* Schedule staff duties and ensure adequate manpower coverage
* Train and guide staff on food preparation and safety standards
* Maintain discipline, teamwork, and a positive working environment

6. Equipment & Facility Management

* Ensure proper usage and maintenance of kitchen equipment
* Arrange for repairs and servicing when necessary
* Maintain cleanliness and organization of the kitchen at all times

Key Requirements
* Minimum 2–5 years of experience in cooking and kitchen operations
* Knowledge of food hygiene and safety standards (Food Hygiene Certificate required)
* Strong leadership and organizational skills
* Willing to work shifts, weekends, and public holidays

Working Location: Kallang way

Job Purpose

The Central Kitchen Operations Manager is responsible for overseeing the overall operations, production efficiency, and performance of the central kitchen. This role ensures consistent food quality, strict compliance with food safety regulations, effective cost control, optimal manpower utilization, and timely distribution to all outlets and clients.

Key Responsibilities

1. Operations Management

Oversee daily central kitchen operations to ensure smooth and efficient workflows

Plan and manage food production schedules based on outlet and client requirements

Ensure timely preparation and delivery of food to all outlets and sites

Monitor kitchen productivity and implement continuous process improvements

2. Food Quality & Safety Compliance

Ensure all food meets company quality standards and client expectations

Enforce strict compliance with SFA food safety regulations and hygiene standards

Maintain proper documentation for audits and inspections (e.g., SOPs, temperature logs)

Ensure all staff possess valid Food Hygiene Certificates

3. Manpower & Team Management

Lead, supervise, and schedule kitchen staff, including chefs, cooks, and assistants

Conduct staff training, coaching, and performance evaluations

Ensure effective manpower deployment to meet operational demands

Enforce discipline, workplace safety, and adherence to company policies

4. Inventory & Cost Control

Manage purchasing, inventory levels, and stock control processes

Monitor food costs and wastage, implementing cost-saving initiatives

Collaborate with procurement to ensure quality and cost-effective sourcing

Conduct regular stock audits and inventory reconciliation

5. Equipment & Facility Management

Ensure all kitchen equipment is well-maintained and fully operational

Coordinate equipment servicing and repairs as needed

Maintain high standards of cleanliness and facility upkeep at all times

6. Coordination & Communication

Liaise with internal departments.

Support new outlet/site setups, menu planning, and operational improvements

Address customer feedback and implement corrective actions promptly

7. Compliance & Documentation

Ensure full compliance with company policies, licensing requirements, and regulatory standards

Maintain accurate records for audits (SFA, Halal certification where applicable, ISO standards)

Support the implementation and maintenance of quality systems (e.g., ISO 22000, HACCP, Halal procedures)

Key Requirements

Degree in Food & Beverage, Culinary Arts, Hospitality, or a related field

Minimum 5–8 years of experience in central kitchen operations or large-scale food production

Strong knowledge of SFA regulations, food hygiene, and safety standards

Proven experience in managing large teams and multi-site operations

Strong leadership, communication, and problem-solving skills

Ability to thrive in a fast-paced environment and manage operational pressures

Working Location: Tuas
6 days / Week
11am – 8pm

Responsibilities:

• Prepare & cook authentic Indian dishes

• Ensure consistent taste & quality

• Manage kitchen operations & inventory

• Maintain hygiene & cleanliness

• Stock monitoring & ordering

• Work closely with kitchen team

• Follow proper storage & labelling procedures

Requirements:

• Works well independently & in a team

• Good time management

• Strong hygiene & food safety habits

POSITION SUMMARY

The Chef de Partie oversees either the Asian or Western section of the kitchen, ensuring that dishes are prepared to the highest quality standards and in compliance with dietary requirements. This role is crucial in supporting the Sous Chef and maintaining efficiency within the kitchen team. The Chef de Partie also ensures that their section adheres to safety, hygiene, and hospital catering standards while mentoring junior staff.

SUMMARY OF ROLES & RESPONSIBILITIES

Reporting directly to the Sous Chef, the responsibilities and essential job functions of the Chef de Partie are to include but are not limited to the following:

• Oversee the preparation and cooking of dishes in assigned sections. Ensure recipes are followed accurately, and meals are prepared to meet quality and dietary standards.
• Train and guide junior kitchen staff. Mentor team members to enhance their culinary skills and maintain consistency in output.
• Ensure compliance with portioning, presentation, and dietary requirements. Maintain standards for plating, portion sizes, and adherence to patient-specific dietary needs.
• Maintain cleanliness and order in their section: Ensure all workstations and equipment in their section are clean and organized, complying with hygiene regulations.
• Monitor inventory levels for their section. Track usage of ingredients and communicate supply needs to the Sous Chef to avoid shortages.
• Collaborate with other sections. Coordinate with other kitchen sections to ensure smooth operations and timely delivery of meals.
• Participate in quality control check. Regularly assess the quality of dishes prepared and address any discrepancies promptly.
• Provide input on section-specific dishes and assist in planning menus that align with patient and operational needs.

JOB REQUIREMENT:

• 6 days work week
• Working Location: Bugis

SUMMARY OF RESPONSIBILITIES

• Able to handle full set of Accounts.
• To perform accounts-related data entry and other general accounting duties.
• Assist to prepare weekly cash flow report and monthly financial report.
• Perform month-end closing & monthly reconciliation report.
• Support month-end and year-end closing, including journal entries.
• Prepare audit schedules.
• Issue payments & ensure proper authorization.
• Prepare GST return.
• Assist in tax filings.
• Assist in preparation of audited financial statements.
• Perform timely updating of receipts in Accounts Receivable function including generation of Aging Accounts Receivable reports and the follow up of outstanding Accounts Receivable.
• Perform timely sales invoicing function including generation of sales invoices, updating in accounting system.
• Perform any other related duties as assigned by immediate superior.

• Able to handle AR / AP and bank reconciliation.

• REQUIREMENTS

• Diploma in Accountancy / LCCI or related fields.
• Applicants with 1-2 years of relevant experience are encouraged to apply.
• Ability to work in a team.
• Able to manage stress well.

OTHER DETAILS

• Working site: Tuas South Boulevard
• 5 days / week