- Tue, Nov 14, 2017 10:00 AM
Blk 267 Serangoon Ave 3 #02-02
Latitude: 1.35325, Longitude: 103.871
What makes a successful hawker stall? Crafting a distinctive, tasty dish is an art – but the quality of the food alone is not enough. The ability to establish a good system and controls is essential too. That is the science. This session for enterprising new hawkers will focus on making your operations seamless. All proceeds from the sale of the tickets will be used to buy lunch for the elderly at Dignity Kitchen. You can learn about the hawker trade and do good at the same time! What you'll learn: - How to manage your stall's accounts. - Managing customer expectations. - Managing the quality and quantity of products. - Maintaining a conducive environment for customer and working. - Branding and stall design. The speaker: Mr Loy Teck Wee is Dignity Kitchen's Head of Training and one of the most humble and well-respected executive chef cum trainer in the industry. He humbly carries 40 years of culinary management and training skills from 3 continents. Being in the Bermuda, Canada, Australia, USA, Philippines and Malaysia, Mr Loy brings over a wealth of culinary knowledge and experience with life lessons that he avidly shares with the trainees. Mr Loy’s reputable culinary career, ability to stay ahead of the dining curve and distinct openness will continue to enhance the quality of training. He possesses a WSQ Advanced Certificate in Training and Assessment (ACTA).