- Paya Lebar Road Geylang Southeast (Singapore) Singapore
DIM SUM PTE. LTD. Hiring! Full Time WAREHOUSE ASSISTANT in Southeast (Singapore), Earn up to SGD 3,200 - Ricebowl
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Job Description
Responsibilities
Job Summary
To support the Central Kitchen’s daily operations by managing the receipt, storage, picking, packing, and distribution of raw ingredients and finished goods, while ensuring accuracy, hygiene, and compliance with food safety standards.
Key Responsibilities
Physically fit and comfortable working in chilled and frozen environments
Basic understanding of inventory and food handling procedures
Experience in F&B, central kitchen, or warehouse operations preferred
Responsible, punctual, and able to work independently or in a team
Able to work shifts, weekends, and public holidays as required.
职位概述
支持中央厨房的日常运营,负责原材料和成品的接收、储存、拣货、包装及分发工作,确保操作准确、卫生,并符合食品安全标准。
主要职责
验收并妥善储存所有物料(常温、冷藏及冷冻品),检查质量、有效期及符合规格。
按请购单将物料发放给厨房生产团队,并确保准确记录。
确保库存正确轮换(先进先出/先到期先出),并及时报告差异、损坏或短缺。
维护准确的收发货及库存调整记录。
协助库存盘点及每日库存更新。
安全高效地操作托盘车、手推车及其他仓库设备,并进行基础维护。
遵守所有食品卫生、食品安全及工作安全规范。
向中央厨房经理汇报库存或运营问题。
与厨房、采购及物流团队协调,确保运营顺畅。
执行主管安排的其他仓库相关工作。
职位要求
体格良好,能适应冷藏和冷冻环境的工作
基本了解库存管理及食品处理流程
具备餐饮业、中央厨房或仓库工作经验者优先
负责任、守时,能独立工作亦能配合团队
能接受轮班、周末及公共假期工作安排
Tim Ho Wan was started by Chef Mak Kwai Pui, formerly of the prestigious three Michelin starred Lung King Heen restaurant in Hong Kong’s Four Seasons Hotel, alongside Chef Leung Fai Keung. In 2009, the two chefs joined forces to open their first 20-seater dim sum restaurant in Mongkok. A year later, they would earn their own one Michelin star. More restaurants opened, each earning its own Michelin star. The accolades for serving superb food at affordable prices soon followed. Indeed, Tim Ho Wan was once called the most affordable Michelin-starred restaurant in the
world!
Today, guests need not journey quite as far to enjoy the award-winning Hong Kong dim sum in a more modern setting.
The humble ‘hole-in-the-wall’ eatery in Hong Kong started to bring its delicious and affordable, dim sum restaurant overseas, with its first international location in Singapore.
Tim Ho Wan’s first international restaurant opened at Plaza Singapura in 2013. Replicating the same taste of its Hong Kong counterpart, it was an unbridled success. Its opening saw long lines at all hours and intense media attention. Tim Ho Wan quickly became a household name. With its combination of quality and affordability, Tim Ho Wan won over the taste buds of discerning and value-conscious Singaporeans to be the top dim sum restaurant in Singapore. More restaurants in Singapore opened over the years to cope with demand. Local devotees can savour the famed Baked Bun with BBQ pork – one of the dishes that gained Tim Ho Wan its success and international following.
With its successful overseas foray to Singapore and now-proven replication of its award-winning taste out of Hong Kong, Tim Ho Wan expanded into more countries. Our dim sum in Singapore continues to earn the plaudits of food critics and the hearts of epicureans well beyond Hong Kong.
Tim Ho Wan currently has more than 60+ restaurants worldwide.
To support the Central Kitchen’s daily operations by managing the receipt, storage, picking, packing, and distribution of raw ingredients and finished goods, while ensuring accuracy, hygiene, and compliance with food safety standards.
Key Responsibilities
- Receive,inspect, and properly store incoming goods (dry, chilled, and frozen), checkingquality, expiration dates, and compliance with specifications.
- Maintaincleanliness, organization, and safety in storage areas, including cold roomsand freezers.
- Pickand pack ingredients and supplies for kitchen production and outlet deliveriesaccording to sales orders and requisitions.
- Issuematerials to kitchen production teams as requested, ensuring accurate tracking.
- Ensureproper inventory rotation (FIFO/FEFO) and report any discrepancies, damages, orshortages promptly.
- Maintainaccurate records of goods received, issued, and inventory adjustments.
- Assistwith stock takes and daily inventory updates.
- Operateand perform basic maintenance of pallet jacks, trolleys, and other warehouseequipment safely and efficiently.
- Followall food hygiene, safety, and workplace safety regulations.
- Communicateinventory issues or operational concerns to the Central Kitchen Manager.
- Coordinatewith kitchen, procurement, and logistics teams to meet operational needs.
- Performother warehouse-related duties as assigned by the supervisor.
Physically fit and comfortable working in chilled and frozen environments
Basic understanding of inventory and food handling procedures
Experience in F&B, central kitchen, or warehouse operations preferred
Responsible, punctual, and able to work independently or in a team
Able to work shifts, weekends, and public holidays as required.
职位概述
支持中央厨房的日常运营,负责原材料和成品的接收、储存、拣货、包装及分发工作,确保操作准确、卫生,并符合食品安全标准。
主要职责
验收并妥善储存所有物料(常温、冷藏及冷冻品),检查质量、有效期及符合规格。
- 维护储存区(包括冷藏间和冷冻间)的清洁、整齐与安全。
按请购单将物料发放给厨房生产团队,并确保准确记录。
确保库存正确轮换(先进先出/先到期先出),并及时报告差异、损坏或短缺。
维护准确的收发货及库存调整记录。
协助库存盘点及每日库存更新。
安全高效地操作托盘车、手推车及其他仓库设备,并进行基础维护。
遵守所有食品卫生、食品安全及工作安全规范。
向中央厨房经理汇报库存或运营问题。
与厨房、采购及物流团队协调,确保运营顺畅。
执行主管安排的其他仓库相关工作。
职位要求
体格良好,能适应冷藏和冷冻环境的工作
基本了解库存管理及食品处理流程
具备餐饮业、中央厨房或仓库工作经验者优先
负责任、守时,能独立工作亦能配合团队
能接受轮班、周末及公共假期工作安排
Tim Ho Wan was started by Chef Mak Kwai Pui, formerly of the prestigious three Michelin starred Lung King Heen restaurant in Hong Kong’s Four Seasons Hotel, alongside Chef Leung Fai Keung. In 2009, the two chefs joined forces to open their first 20-seater dim sum restaurant in Mongkok. A year later, they would earn their own one Michelin star. More restaurants opened, each earning its own Michelin star. The accolades for serving superb food at affordable prices soon followed. Indeed, Tim Ho Wan was once called the most affordable Michelin-starred restaurant in the
world!
Today, guests need not journey quite as far to enjoy the award-winning Hong Kong dim sum in a more modern setting.
The humble ‘hole-in-the-wall’ eatery in Hong Kong started to bring its delicious and affordable, dim sum restaurant overseas, with its first international location in Singapore.
Tim Ho Wan’s first international restaurant opened at Plaza Singapura in 2013. Replicating the same taste of its Hong Kong counterpart, it was an unbridled success. Its opening saw long lines at all hours and intense media attention. Tim Ho Wan quickly became a household name. With its combination of quality and affordability, Tim Ho Wan won over the taste buds of discerning and value-conscious Singaporeans to be the top dim sum restaurant in Singapore. More restaurants in Singapore opened over the years to cope with demand. Local devotees can savour the famed Baked Bun with BBQ pork – one of the dishes that gained Tim Ho Wan its success and international following.
With its successful overseas foray to Singapore and now-proven replication of its award-winning taste out of Hong Kong, Tim Ho Wan expanded into more countries. Our dim sum in Singapore continues to earn the plaudits of food critics and the hearts of epicureans well beyond Hong Kong.
Tim Ho Wan currently has more than 60+ restaurants worldwide.
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