Think about dim sum and images of chefs from China hard at work in the kitchen come to mind. In time to come, you may be seeing local chefs at Tung Lok whipping up the very same delights, thanks to a Lean Enterprise Development project that the company is exploring with NTUC U SME and NTUC’s e2i (Employment and Employability Institute).
Under the project, skilled chefs from China will be invited to Singapore for 1 to 2 years to impart skills to some 10 trainees to master such dishes, enabling them to subsequently become chefs.
Tung Lok’s partnership with the Labour Movement, however, goes a lot deeper than this. One of the company’s concepts, Tung Lok Catering, was one of the first to partner NTUC U SME when it was set up in June 2014 to bring about better workplaces, jobs and workers in small- and medium-sized enterprises (SMEs).
Rallying SMEs
From the very beginning, Tung Lok has always believed in NTUC U SME’s mission.
NTUC U SME tapped on their influence in the food and beverage (F&B) industry to bring in a whopping 727 SMEs, which include members from five associations, and 17 food and service companies.
Tung Lok’s Senior Vice President of Human Resource & Training Sherine Toh spoke at NTUC’s SME Symposium 2016 and will be doing so again at the Executive Development Programme by Singapore University of Social Sciences later this year.
“NTUC U SME cares for its members, and they are all Tung Lok’s existing and potential customers. Partnering with NTUC U SME is a perfect collaboration to achieve a win-win-win situation, whereby all will benefit together with much synergy,” said Sherine.
Unwavering Support
Tung Lok and the Labour Movement share a very strong partnership so it comes as no surprise that the company is sharing the limelight in this year’s May Day awards.
“As we reach out to local SMEs and partner them in productivity journey, skills development and improving staff welfare, we are glad to have SME leader like Tung Lok who has been a strong supporter of U SME’s initiatives, to share good practices with fellow SMEs and inspire them to adopt these practices,” said Assistant Director-General, NTUC and Director of U Small & Medium Enterprises Yeo Guat Kwang.
Early Adopter
Tung Lok has also been quick to embrace a number of the best practices suggested by NTUC U SME, demonstrating the enthusiasm and agility that SMEs need in today’s volatile economy.
In the face of manpower shortages in the F&B industry, Tung Lok took to productivity and training. A new conveyor belt food delivery system in their Tung Lok Tea House restaurant has increased overall seating capacity by 15 per cent and reduced wait staff by half.
Tung Lok also advocates for innovative business formats, such as ready-to-cook and ready-to-eat meals, as encouraged by the Food Service Industry Transformation Map.
Nominated by U SME
