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 top dim sum restaurant in Mongkok. A year later, they would earn their own one Michelin star.
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.
Job Role & Responsibilities
1. Responsible for coordination and purchasing activities with local and overseas suppliers.
2. Preparation of orders and quotations and sourcing for new suppliers/products.
3. Co-ordinate, process, and shipping movement of overseas orders
4. Monitor supplier performance to ensure timely deliveries and specifications of products ordered.
5. Consolidate monthly reports and statistics
6. Manage quality evaluation, supplier selection process, and systemizing procurement process.
7. Menu item programming and supplier & inventory maintenance.
8. Other duties as and when assigned by supervisor/management
Requirements:
Must be able to speak, write, and communicate in English and Mandarin
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Tim Ho Wan - Designation:
Procurement Executive - Profession:
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