Job Description:

Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.

Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Stir fry dishes as and when required.

Job Requirements:

At least 5 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Self-discipline and self-motivated and enjoys interacting with people and serving customers.

Long standing during the working hour is required

Job Description:

Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.

Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Stir fry dishes as and when required.

Job Requirements:

At least 5 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Self-discipline and self-motivated and enjoys interacting with people and serving customers.

Long standing during the working hour is required

Responsibilities:

• Supervise and train team member to achieve customer satisfaction, operation efficiency and productivity
• Perform daily operation tasks, documenting procedures and creating guidelines
• Ensure proper maintenance and cleanliness of equipment and restaurant
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized, and self-motivated

Whatsapp 91834574 for more information

Requirement:

• Weekly 1 Visit = Monthly 4 Visits (each visit atleast 4 hrs)
• Must Register with SCDF
• Annual 2 TTX and 2 FD
• 2 year contract

Scope of Works:

1. Prepare and update Emergency Response Plan (ERP) and to ensure at all times that the fire safety requirements contained in the ERP are complied with.
2. Supervise the maintenance of all fire safety works in the premises which include preventive maintenance (PM) servicing of fire protection system.
3. Ensure at all times that the occupant load of any part of the assigned building does not exceed the capacity prescribed under the Fire Code.
4. Conduct weekly checks within the premises and remove or cause to be removed any fire hazard that is found within the premises and each weekly visit shall not be less than 4 hours.
5. Attend to and coordinate with other agencies / suppliers / PE / QP for testing of fire prevention & protection equipment for mandatory attainment of building fire certificate.
6. Prepare and execute the ERP for the premises and distribute the ERP to the occupants of the premises.
7. Conduct fire drills for the occupants of the premises at least twice in every calendar year or on such occasion as may be directed by the SCDF Commissioner.
8. Ensure that all occupants are familiar with the means of escape, evacuation procedures and primary & secondary Assembly area.
9. Prepare fire safety guidebooks for the occupants of the premises
10. Train, co-ordinates and supervise the Company Emergency Response Team’s exercises annually for the premises in first-aid, firefighting and evacuation in the event of fire or other related emergencies.
11. Train the occupants in the premises in first aid, firefighting and evacuation in the event of fire or other related emergencies.

Responsibilities:

Drive the cold truck lorry to deliver the frozen pork production to customers on time.

Assist the manager to schedule the timetable and assign the line to the drivers.

Supervise and manage the drivers team.

Maintain the vehicles and keep driving safe.

Night shift and long time work is required.

Load and upload the goods.

Requirements:

Singapore Class 3/4 Driving License is required. Having a Class 4 license is an advantage.

Familiar with Singapore route.

Physically fit.

Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.

Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Stir fry dishes when required.

Job Description:

Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.

Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Stir fry dishes as and when required.

Job Requirements:

At least 5 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Self-discipline and self-motivated and enjoys interacting with people and serving customers.

Long standing during the working hour is required

Job Description:

• Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.
• Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.
• Plan, coordinate, review and control production activities in order to ensure that workplace safety.
• Possesses positive attitude, proactiveness, common sense and good teamwork.
• Stir fry dishes as and when required.

Job Requirements:

• At least 5 Year(s) of working experience in the related field and industry.
• Long hours of standing during the working shift.
• Polite manner, energetic, cheerful, and hardworking.
• Self-discipline and self-motivated and enjoys interacting with people and serving customers.

Responsibilities:

• Supervise and train team member to achieve customer satisfaction, operation efficiency and productivity
• Perform daily operation tasks, documenting procedures and creating guidelines
• Ensure proper maintenance and cleanliness of equipment and restaurant
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized, and self-motivated

Whatsapp 91834574 for more information

• MNC
• Bukit Timah
• 5-day week
• Immediate starters will be prefered

Our client, a renowned construction company, has an opportunity for a Winner to join the Team as a Project Accountant.

RESPONSIBILITIES:

• Oversee the financial and statutory accounting for assigned entities.
• Prepare monthly financial reports, including asset management, journal entry creation, account reconciliation, and year-end financial statements.
• Prepare work-in-progress (WIP) reports and offer recommendations on project profitability and cost optimization.
• Calculate key financial metrics and provide trend analysis of financial data.
• Participate in the preparation of group budgets and forecasts.
• Coordinate with internal and external auditors to ensure timely filing.
• Manage tax-related matters, including quarterly GST filings and corporate tax returns.

REQUIREMENTS:

• Bachelor's degree in Accounting or equivalent qualifications.
• Minimum of 3 years relevant experience in the construction industry.
• Proficiency in Microsoft Office applications.
• Knowledge of SAP is an added advantage.
• Strong attention to detail with the ability to work independently.

OTHER INFORMATION:

• Location: Bukit Timah
• Working days: Monday to Friday
• Salary: S$5,500 and VB
• Challenging, open, engaging, collaborative and creative environment
• The Company strives to achieve employee satisfaction by providing attractive staff benefits, welfare & training programmes to all staff.

HOW TO APPLY:

If you are a team player, meticulous & organized, and more importantly, believe that YOU CAN MAKE A DIFFERENCE, we would like to hear from you.

Submit your application by emailing a detailed copy of your updated Resume in MS Word Format to David Sia Yi Sheng (EA Personnel Reg. No. R1875905, Achieve Career Consultant Pte Ltd EA Licence No. 05C3451) by clicking the “Apply Now” or contact David at 65909958 for a confidential discussion.

Please indicate the below information in your resume:

• Current & Expected salary
• Reason(s) for leaving
• Notice Period / Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence.

By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

· Contributes to daily,holiday and theme menus in collaboration with supervisor.

· Maintains cleanliness and sanitation of equipment, food storage, and work areas.

· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

· Listens to customer complaints and suggestions and resolves complaints.

· Implements suggestions within parameter of position and refers more complex concerns to supervisor.

· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Assisting with the preparation of food and the serving of all meals to customers.

· Supervising a team to ensure that the kitchen and service areas are clean and tidy.

· Ensuring all food and health and safety regulations are followed.

Job Description for Workplace Safety and Health Officer

• Analyse data on Workplace Safety and Health (WSH) performance, conditions and practices.
• Carry our WSH compliance inspections.
• Clarify WSH program requirements to employees.
• Coach team members on how to conduct routine checks on work activities.
• Conduct WSH incident and accident investigations.
• Conduct document reviews of Workplace Safety and Health
• Management System (WSHMS) reports.
• Coordinate Emergency Preparedness and Response Plan (EPRP) drills and the maintenance of emergency response equipment.
• Coordinate WSH programme initiatives.
• Develop and deliver safety briefings.
• Evaluate WSH non-compliance, unsafe work conditions and practices to identify WSH performance gaps.
• Evaluate impact of health hazards to employees’ safety and prioritise issues based on severity.
• Highlight barriers in complying with WSH policy and procedure.
• Identify areas for improvement in WSHMS.
• Implement Emergency Preparedness and Response Plan (EPRP) and communicate it to stakeholders.
• Implement Workplace Safety and Health Management (SWHMS) and Risk Management (RM) plans within scope of own work.
• Maintain WSHMS documentation.
• Monitor the implementation progress measures to address root cause of incident.
• Review investigation findings to identify causes of incidents and accidents.
• Support Workplace Safety and Health (WSH) policy and procedure implementation.
• 6 Days work week

Candidate Requirements

• Candidate must possess at least Diploma specialized in Environmental/Health/Safety or equivalent.
• At least 2 years of working experience in the related field is required for this position.
• Must be registered WSHO.
• Well-Versed In WSH Act and requirements.
• Possess good working attitude.
• Strong interpersonal and communication skills.
• Ability to multitask and work under pressure.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Requirement: Workplace Safety and Health Coordinator
• Qty Required: 2 Nos
• Duration Required: 6 Months
• Location of the Project: East
• Project: Construction of Lift Shafts at POB
• Working days per week: 6 days
• Tentative starting date: immediate

Must be very knowledgeable about all government rules and regulations and be able to comply with them in the workplace, addressing any recommendation outcome issue

Safety Officer (Reporting to: Project Manager)

Salary: $4500 to $5000

Working Hours: Monday to Saturday, 44hrs a week

(candidates should be prepared for potential adjustments to the schedule based on project needs or operational requirements)

Working Location: Near Punggol MRT

Job Summary:

As the main contractor’s Safety Officer, you will report to the Project Manager and be responsible for maintaining a safe and compliant construction site. Your duties include developing and enforcing safety protocols, conducting regular inspections, facilitating training programs, and fostering a culture of safety among all personnel. You will also liaise with regulatory bodies to ensure compliance with Singapore’s Workplace Safety and Health (WSH) regulations and best practices.

Key Responsibilities:

• Site Inspections: Conduct safety inspections to identify hazards and ensure compliance with WSH regulations. Perform periodic safety audits and document findings.
• Risk Management: Conduct thorough risk assessments to identify potential hazards, develop control measures, and monitor risk assessments regularly to ensure ongoing safety.
• Training and Education: Organize and deliver safety training programs, including toolbox meeting and emergency response drills, ensuring all personnel understand safety protocols and the proper use of personal protective equipment (PPE).
• Incident Management: Investigate accidents and near-misses to determine causes, recommend preventive measures, and prepare detailed incident reports for management and relevant authorities.
• Safety Protocols: As the main contractor's Safety Officer, you will implement and enforce safety protocols, ensuring they are updated to reflect any changes in regulations or company policies. You will also liaise with regulatory bodies, such as the Ministry of Manpower (MOM), to guarantee compliance with all statutory requirements, reinforcing a commitment to safety at the Main Contractor level.
• Emergency Preparedness: Develop and maintain emergency response plans, conducting regular drills to ensure site readiness.
• Documentation and Reporting: Maintain accurate records of safety inspections, safety training sessions, incident reports, and risk assessments. Prepare monthly safety performance reports.
• Communication: Act as a point of contact for safety-related concerns, facilitating clear communication between management and workers to promote a culture of safety.

Requirements:

• Diploma or degree in Occupational Safety and Health, Environmental Science, or a related field.
• Valid Workplace Safety and Health Officer (WSHO) certification recognized by MOM, with additional certifications in risk management, fire safety, first aid, being advantageous.
• Minimum 3-5 years of experience as a Safety Officer in the construction industry, with a strong understanding of WSH regulations in Singapore.
• Excellent knowledge of construction site safety practices and legal requirements.
• Ability to work outdoors in varying weather conditions.