Executive, Operation cum Procurement (Lavish Dine Catering)

NEO GARDEN CATERING PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A catering company in Singapore is seeking an experienced individual to manage the procurement process, supplier relationships, and kitchen operations. The ideal candidate must have at least an ‘O’ Level certification and strong communication skills. Responsibilities include monitoring stock levels, ensuring compliance with hygiene standards, and managing staff-related matters. The position requires the ability to work long hours, especially during festive seasons.

Qualifications

• Ability to communicate effectively with suppliers and vendors.
• Proficient in Microsoft Office applications.
• Capable of working under pressure with attention to detail.

Responsibilities

• Oversee the procurement process including sourcing and supplier negotiations.
• Ensure timely fulfilment of orders and manage stock inventory.
• Maintain sanitation and operational efficiency in the kitchen.

Skills

Communication with suppliers & vendors

Knowledge of Microsoft Office

Fast learning

Self-discipline

Fast and meticulous

Education

Minimum ‘O’ Level

Job description

JOB SUMMARY

Responsible for overseeing the entire procurement process, including sourcing new suppliers, negotiating contracts with current ones, monitoring supplier performance, and ensuring all purchases meet company standards. Also accountable for administrative duties.

RESPONSIBILITIES & EXPECTATIONS

PROCUREMENT:

• Ensure incoming stocks are received in good order and outgoing stocks are packed suitably for transport.
• Handle local deliveries and ensure timely fulfilment of orders.
• Conduct stock-take periodically and keep inventory up to date.
• Ensure cleanliness and tidiness of the kitchen.
• Ensure day to day operations are run smoothly.
• Any other tasks as and when assigned by immediate superiors.

OPERATIONS:

• Oversee preparation and production of food items.
• Drive food quality assurance and process improvement.
• Work closely with all stakeholders to ensure delivery‑on‑time fulfilment.
• Manage and uphold serviceability and hygiene integrity of kitchen infrastructure & equipment.
• Manage staff related matters, including staff integration, coaching/mentoring and performance management.
• Participate in cross functional initiatives, including automation projects.

ADMIN:

• Assist in checking of personal hygiene of all the staff, hygiene of chillers & freezers.
• File weekly records for hygiene check lists & photos.
• Help in packet meals packing.
• Print out daily preparation lists for cooking.
• Maintain a comprehensive filing system.
• Compile and submit petty cash vouchers, suppliers’ invoices, workers’ medical certificate/leave forms etc. to main office.
• Assist in receiving & checking on incoming goods & deliveries.
• Ad‑hoc duties as assigned.

REQUIREMENTS

• Minimum ‘O’ Level.
• Ability to communicate with suppliers & vendors.
• Possess good knowledge of Microsoft Office.
• Must be a fast learner.
• Good in self‑discipline, able to work in accordance to instructions.
• Fast and meticulous.
• Able to work on weekends & public holidays.
• Willing to work long hours especially during festive seasons.