SINGAPORE – For several decades, Tan Seng Kee (TSK) Foods has been making noodles the way grandma did – with its own innovative spin. Over the years, the firm has refined its recipes and introduced modern technologies into its processes to deliver quality products. It is the first and only noodle company in Singapore to adopt heat pasteurisation technology to extend the shelf life of its food products. But the firm’s efforts at modernising itself do not stop there. Despite having a modest staff strength of 42, the company has been quick to adopt robust human resources practices to groom and retain its employees. “As a family business, we have quite a flat hierarchy, and there were quite a lot of informalities when it came to HR,” said executive director Raymond Tan. Detailed job descriptions for staff, for instance, did not use to be readily available. Employees used old-fashioned punchcards to keep track of the hours they worked. It was overall a “pretty informal” system, Mr Tan said. But he realised that people were TSK Foods’ key assets, and without a well-rounded human resources system, it would not be easy to properly groom its staff with the company’s values. His sister, Ms Annie Tan, also a director of the company, added: “We want our staff to be clear about our mission and values, so that they know what our objectives are, and where we are heading together, as a company.” And so in December last year, with help from Spring Singapore’s capability development grant, the firm implemented a corporate training programme and a new employee induction programme, to better... read more
Do you know that we can customise Kang Kang Kway Teow to be Gluten-Free?
We try our best to deliver qualified noodles, getting rid of all severe digestive issues like diabetes, rheumatoid arthritis, and intestinal cancers that potentially lay in Gluten-rich wheat-based food.