Duration: 7-8 months

Mon to Fri office hours

Bugis

Salary : Up to $5K

Responsibilities:

• Define principles and implement logic for computation of variable cost components at geographical, trade level, in order to derive a standard cost box rate by equipment size type for every port-pair combination
• Continual enhancement of costings logics in order to adapt to the changing market landscape and to drive optimal pricing and cargo selection decisions
• Perform regular analysis to identify and report any variances between the calculated costs and actual shipping operations costs
• Perform periodic assessment and analysis of equipment situation at each location to determine the equipment balance assumption and repositioning costs applied in system.
• Collaboration with multiple stakeholders from regional offices, local agents, procurement, finance, trades, etc to provide accurate cost information in system
• Provide business requirements to Information System Department for any analysis of backend data and development of system enhancement to improve costing accuracy

Job Requirements

• Min. Degree in Maritime, Data Science, Statistics or equivalent.

Min. 1 year of experience in data analytics

• Possess excellent data management, spreadsheet, and presentation skills.

• Knowledge in Tableau, Power BI preferred but not compulsory.

If interested, please email your resume to [email protected] or telegram @alexgohhl

➖

Alex Goh Hock Leong

(CEI.No: R1763413 l Recruit Express Pte Ltd (Healthcare & Life Science) | 99C4599)

[email protected]

Overview

NUHS Regional Health System Office is at the forefront of transforming the healthcare landscape, shifting care from hospital to community. We are passionate about improving population health in the western region, and are looking for innovative talents like you to co-create with us.

You will play a vital role in supporting the planning and development of an integrated community care system. The role offers the opportunity to drive projects forward together with internal and external stakeholders, and contribute to improving population health.

Job Responsibilities

• Support community care planning and development, enhance integration of care and improve population health
• Supporting the monitoring and reporting of various workstreams within integrated community care system
• Supporting in project planning and management
• Support in stakeholder engagement and build partnerships
• Any other duties assigned by supervisors and HOD

Job Requirements

• Bachelor’s degree in any discipline
• Strong analytical abilities
• Project management skills
• Strong written and verbal communication abilities
• Adept in people skills to foster buy-in and collaboration
• At least 2 years of working experience
• Knowledge and experience in project management will be advantageous
• Experience in the Singapore healthcare system and/or knowledge of integrated care models will be advantageous

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Salary Range: $2600 - $3500 (depends on experience)
Working Days: 5 Days Mon-Fri 8.30AM-6.00PM
Location: Siglap

Job Description:
• To teach, train and support students.
• To plan and execute day-to-day School programmes
• To participate in curriculum planning and development.
• To monitor students’ behaviour through data collection and behaviour analysis.
• To work collaboratively with a multi-professional team and parents in providing quality
education and care for students.
• To plan and write IEP lesson plans, reports, records and documentation.
• To assist in supervising, inducting, coaching and supporting the junior teaching staff.

Job Requirement:
• Polytechnic Diploma
• Teaching qualifications or equivalent in Special Education will be an advantage
• Experience in dealing with children and youths with autism will be an advantage

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Position Overview:

We are seeking a motivated and self-driven individuals to join our growing start-up organisation. The ideal candidate will have a passion for sales, a passion in business building, excellent communication skills, and the ability to foster relationships with clients. As a key player in our sales team, you will be instrumental in driving revenue growth and helping businesses achieve their goals.

Key Responsibilities:

• Build and maintain strong relationships with potential and existing clients.
• Identify and pursue new business opportunities through networking, refferals, in face to face settings.
• Conduct presentations and product demonstrations to showcase our services.
• Provide excellent customer service and support throughout the sales process.

Requirements:

• Results-oriented with a track record of meeting sales goals.
• Strong communication, interpersonal and presentation skills.
• Ability to work independently and as part of a team.

What We Offer:

• Ongoing training and professional development opportunities.
• A supportive and collaborative work environment.
• Opportunities for career advancement within the company.
• World-wide business trips.

How to apply:

If you are excited about the opportunity to make a significant impact in a fast-paced and rewarding environment, we would love to hear from you! Please submit your resume and a cover letter detailing your relevant experience to ( [email protected] ) . Join us at Quasar Organisation and become a part of our mission to help businesses thrive! Quasar Organisation is an equal opportunity employer and welcomes applicants from diverse backgrounds.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

COMPANY DESCRIPTION

Singapore Management University is a place where high-level professionalism blends together with a healthy informality. The 'family-like' atmosphere among the SMU community fosters a culture where employees work, plan, organise and play together building a strong collegiality and morale within the university.

Our commitment to attract and retain talent is ongoing. We offer attractive benefits and welfare, competitive compensation packages, and generous professional development opportunities all to meet the work-life needs of our staff. No wonder, then, that SMU continues to be given numerous awards and recognition for its human resource excellence.

RESPONSIBILITIES

• Responsible for project management activities with focus on campus master planning and implementation of development projects.
• Drive engagement of stakeholders as well as end users, including putting in place frameworks/tracking.
• Manage multiple projects with flexibility and adapt to changing priorities.
• Collaboration with other OCIS teams on inter-linked areas related to campus space planning.
• Collaboration with internal and external stakeholders, etc.

• Bachelor's degree in a relevant field (A master's degree could be advantageous).
• 5 to 10 years of proven local managerial experience in project management with activities involving project execution planning, master planning, infrastructure planning, etc.
• Strong planning and project management skills for large scale projects.
• Ability to manage complex and strategic planning projects within established timelines and budgets.
• Ability to adapt to changing priorities and manage multiple projects simultaneously.
• Able to manage stakeholders and end users.
• Extensive experience in managing large scale refurbishment/renovation commercial/education building and projects.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with diverse team members and stakeholders.

#LI-ST1

Candidates who do not possess the stipulated qualifications but have relevant work experience may still apply. Remuneration and appointment terms shall commensurate with qualifications and experience. SMU reserves the right to modify the appointment terms where necessary.

*Provided leads

*Basic + comms

5.5 days work week

Responsibilities

• Attending to customers and provide financial advice.
• Plan out and manage investment policies to achieve clients' financial goals.
• Maintain and develop long-lasting relationships with both existing and potential customers.
• Capitalise on sales opportunities via customer events, financial reviews and branch engagement activities.
• Increase client base by proactively reaching out to leads from database and setting up appointments with potential clients.
• Conclude sales through referrals from colleagues.
• Attend to enquiries from walk-in customers.

Benefits and Prospect

• Attractive remuneration and a comprehensive benefits package.
• Recognition program that provides qualifying employees the opportunity to travel to exciting overseas destinations.
• Structured training and on-the-job training to help you develop the skillsets you need for a career in financial planning and wealth management.
• Job scope consist of digital capabilities that enable hybrid work, giving you the ability to work from anywhere (from the branch/office, from home, while out meeting customers).

Requirements:

• Bachelor's degree from a recognized university or a diploma from a local polytechnic

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. Reg No: R23117785 (Lok Ding Hann)

Preparation

• Learn the operation process of the bakery department

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area
• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
• Manage and coordinate activities with people, products and equipment to maximize sales and profitResponsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
• Check readiness of restaurant for service day and brief service crew on staffing roster for service day
• Manage customer flow and seating arrangement
• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues
• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards
• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Provide training to encourage role rotation amongst service staff
• Train and monitor staff in the company SOPs (standard operating procedures)
• Ensure workplace safety practices

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

• Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

• Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

• Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practices

Provide guidance and day-to-day training to staff within assigned areaCarry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

Manage and coordinate activities with people, products and equipment to maximize sales and profit

ResponsibilitiesRestaurant Operations Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

Check readiness of restaurant for service day and brief service crew on staffing roster for service day

Manage customer flow and seating arrangementOversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

Ensure documentation of all cash shortage and surplus in record book and to tally payment collectionRestaurant Management & Planning Act as point of escalation for service crew regarding service issues

Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner Quality Assurance & ControlEnforce restaurant quality, service, cleanliness and value standards

Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staff

Train and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices