• 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.

Roles & Responsibilities:

1. Carry out maintenance on all stall equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

2. Provide excellent customer service at all time and ability to handle feedbacks and train team members to achieve guest satisfaction, operation efficiency and productivity.

3. Manage and oversee all storage supplies for the restaurant to ensure smooth operation and monitor inventory to ensure that resources are used effectively and minimizing wastage.

4. Maintain a high standard of personal hygiene and appearance at all time. Any other ad hoc duties as assigned by the Company.

Requirements:

1. Minimum 2 years of working experience in F&B industry

2. Able to work split shift, weekends and public holidays

3. Customer oriented, service focus, responsible and positive working attitude.

4. Strong Management skills & good communication skills

5. Handle cash register, POS and Credit card terminals.

6. Maintain good hygiene and housekeeping.

Supervisor Responsibilities

• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates

• Organize workflow and ensure that employees understand their duties or delegated tasks

• Monitor employee productivity and provide constructive feedback and coaching

• Receive complaints and resolve problems

• Maintain timekeeping and personnel records

• Pass on information from upper management to employees and vice versa

• Prepare and submit performance reports

• Decide on reward and promotion based on performance

• Hire and train new employees

• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises

Requirements

• Proven experience as supervisor or relevant role

• Familiarity with company policies and legal guidelines of the field

• Ability to learn a variety of job descriptions

• Excellent communication and interpersonal skills

• Outstanding organizational and leadership skills

• Good knowledge of MS Office

• 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; addingseasonings; verifying taste; plating meals.

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

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

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

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

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

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

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

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

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

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

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

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

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

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

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

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

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

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

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

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

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Supervisor Responsibilities

• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates

• Organize workflow and ensure that employees understand their duties or delegated tasks

• Monitor employee productivity and provide constructive feedback and coaching

• Receive complaints and resolve problems

• Maintain timekeeping and personnel records

• Pass on information from upper management to employees and vice versa

• Prepare and submit performance reports

• Decide on reward and promotion based on performance

• Hire and train new employees

• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises

Requirements

• Proven experience as supervisor or relevant role

• Familiarity with company policies and legal guidelines of the field

• Ability to learn a variety of job descriptions

• Excellent communication and interpersonal skills

• Outstanding organizational and leadership skills

• Good knowledge of MS Office

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

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

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

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

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

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

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

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

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

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

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

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

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

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

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

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

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

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

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

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

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

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth 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.

Responsibilities:

· Shift Management:Oversee day-to-day operations during assigned shifts, ensuring seamless service delivery.

· Staff Supervision:Supervise and coordinate the activities of restaurant staff, providing guidance and support as needed.

· Customer Service:Ensure excellent customer service by addressing customer inquiries and concerns promptly and professionally.

· Training and Development:Train new staff members and facilitate ongoing training programs to enhance team skills.

· Quality Control:Monitor food quality, presentation, and service standards to uphold the restaurant's reputation.

· Inventory Management:Keep track of inventory levels, conduct regular stock checks, and place orders as necessary.

· Cash Handling:Manage cash transactions and ensure accuracy in financial transactions.

· Shift Scheduling:Create and manage staff schedules, considering peak business hours and ensuring adequate coverage.

· Compliance:Ensure compliance with health and safety regulations, food safety standards, and company policies.

· Problem Resolution:Address and resolve customer and staff issues in a timely and effective manner.

· Flexibility:Demonstrate flexibility by working on public holidays and being open to night shifts as required.

· Team Collaboration:Foster a positive and collaborative work environment, promoting teamwork among staff members.

· Reporting:Report directly to the Restaurant Manager, providing updates on daily operations and any issues that may arise.

Job Requirements:

· Proven experience in a supervisory role within the restaurant industry.

· Strong leadership and organizational skills.

· Excellent communication and interpersonal abilities.

· Ability to work flexible hours, including public holidays and night shifts.

· Knowledge of health and safety regulations and food safety standards.

· Problem-solving skills and the ability to make sound decisions under pressure.

· Customer-focused mindset with a commitment to delivering exceptional service.

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.

• 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.

• 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.

About Shin Khai Construction

Shin Khai is a highly innovative and integrated construction company based in Singapore. Established in 2007, the company has garnered numerous awards, accreditations, and certifications within the industry.

With its headquarters located in Kaki Bukit, Singapore, Shin Khai is dedicated to providing top-notch services and effective solutions to its clients, while also prioritizing the career development of its employees. By transforming homes and ensuring a lively and safe place to live in, Shin Khai has brought smiles to the faces of countless residents. The happiness and satisfaction of our clients and customers is our ultimate goal.

As a fair and progressive employer, Shin Khai actively adopts Tripartite Standards in various areas, including Age-Friendly Workplaces, Recruitment Practices, Grievance Handling, and Flexible Work Arrangements.

To learn more about our company, you can visit our social media pages on Facebook, Instagram, and LinkedIn by searching @shinkhaiconstruction. There, you can delve into how we take immense pride in our work, prioritize safety, and foster a rewarding relationship with our employees. We owe our vibrant work culture to our dedicated and supportive leaders, as well as our enthusiastic and grateful team members.

If this sounds like something you’d like to be part of, we would be thrilled to receive your application and learn more about you.

Job Role Description

The Site Engineer is responsible for overseeing construction activities, ensuring adherence to quality standards, project specifications, WSHE regulations, authority compliance, and fostering effective communication with client representatives and consultants.

He possesses strong communication and interpersonal skills to engage and manage various stakeholders. He is resourceful and has excellent planning and time management skills. He is proactive and detail-oriented in his work. He is also able to work under pressure and manage multiple projects. He is expected to work on-site.

Critical Work Functions and Key Tasks

Drive safety and sustainability

• Facilitate inspections to ensure compliance with organizational health and safety policies, processes, and procedures
• Report accidents and incidents in accordance with WSH policies and practices
• Follow organizational environmental sustainability and green building standards and guidelines
• Comply with Workplace Safety and Health (WSH) policies and practices

Manage project completion and closure

• Support the preparation of project handover and closure documents for approval and submission in compliance with the relevant regulatory, legislative, and maintenance requirements
• Report defects identified during the defects liability period
• Manage the list of errors, defects, and variations
• Manage the testing and commissioning of components, equipment, and systems
• Prepare technical documents for project handover and closure
• Identify errors, defects, and variations based on construction plans and drawing designs

Manage construction phase

• Prepare construction progress reports based on contractual terms on time, cost, and quality
• Document action items and follow-ups from project meetings
• Provide subcontractor guidance on technical aspects
• Coordinate across the various disciplines and construction teams to align drawings
• Manage the operations and associated risks based on established policies and procedures
• Facilitate regular inspections to ensure compliance with relevant regulatory and legislative requirements, processes, and procedures
• Communicate across disciplines and construction teams to maintain high-quality assurance and control standards

Job Requirements

• Possess a degree/above in Civil Engineering, Electrical Engineering, or related studies in the built environment discipline (Recognized in PE Board is an advantage)
• At least 2-4 years of working experience in structural steel works, reinforced concrete works, architectural works, MEP works, roof paneling works
• Skilled in using Microsoft Office for efficient project documentation and communication
• Committed to building strong relationships with the project team, consultants, and RTO through a shared purpose & common goal
• Possess a certificate in Workplace Safety and Health (WSH) Management in Construction Industry (Previously known as BCSS)
• A flexible, self-motivated, independent, active, hardworking, and grateful person

Responsibilities:

• Good technical and project management abilities.
• Strong ability to develop, plan and organize resources efficiently.
• Communicating plans and challenges and options in engineering issues and solutions to various stakeholders and Clients alike.
• Inspiring a team of different nationalities and cultures.
• Professional integrity and exemplary conduct at all times.
• Proven problem-solving and achievements.
• Comfortable at work site conditions.
• Site supervision and able to co-ordinate well with sub-contractors, RE and RTO.

Requirements:

• At least 3 year(s) of relevant working experience in construction is required for this position.
• Candidate must possess at least a Degree in Engineering (Civil/Structural) or equivalent.
• Preferably Managers specializing in Engineering - Civil/Construction/Structural or equivalent.
• Knowledge in Microsoft project.
• Full-Time positions available.

Applicants are to email to [email protected]

Responsibilities

• Overall responsible for general office administration & purchasing
• Ensure office equipment maintenance and control
• Ensure the arrangement of facilities after award of project in preparation for project start up
• Purchasing processing, ensuring purchase is followed up
• Ensure the maintenance of Approved Subcontractor/Supplier List
• Participate in management review of system
• Initiate action to prevent non-conformance relating to internal process and systems
• Record maintenance
• Recommend improvement measures to the superior
• Assist the MR in internal and external communication

Requirements

• Minimum Diploma in Business Administration related qualifications.
• At least 5 years relevant working experience.
• Good communication skills
• An analytical mind with problem-solving skills
• Excellent organizational and multitasking abilities
• A team player with leadership skills
• Exceptional verbal and written communication skills.
• Ability to collect, track, and analyze large amounts of data.
• Understanding of consumer behaviors and industry trends.
• Extensive, accurate product knowledge.

Interested please email resume to [email protected]

· Receiving work order from client.

· Submission to authorities and liaising with authorities for clearance/approval before work start.

· Planning of project, arrangement of manpower and machineries to ensure smooth and timely performance of project.

· Ensure work performed is in accordance with QEHS requirement.

· Preparation of claim and ensure claim is submitted timely and certified by client timely.

A Site Engineer will manage part of a construction project, they also help with technical advice and supervise other members of staff. The work can be varied as projects can range from working on a large-scale housing estate to building a new shopping complex. Site engineers should understand the different needs projects have.

- managing parts of construction projects

- overseeing building work

- undertaking surveys

- setting out sites and organising facilities

- ensuring projects meet agreed specifications, budgets or timescales

Job Description

a) Report to the Manager/Team leader as shown in the organization chart. Responsible for the coordination and control of technical matters, quality implementation and site supervision works.

b) The detailed duties and responsibilities includes but not limited to the following:

• Coordinate with all the parties including sub-contractors and consultants to solve and coordinate technical issues, production of drawings and ensure proper transmission of data to all parties involved. Ensure that the detailed schedules of drawing production and site progress are met.
• For quality management, the coordinator is responsible to fully implement with the quality recordings, carry out result analysis and formulate action plans for continuous improvement.
• Supervise site works according to the quality and EHS requirements.
• Handle all inspections and handing over process with the final objective of achieving customer satisfaction and high Conquas/QM score.
• Ad-hoc matters as assigned by the PM which is necessary for the execution of the project.

Job Requirements

• Degree in Architecture / Engineering
• Minimum 2-3 years' experience in BIM Drafting (Architectural or M&E)

Job Description & Requirements

Job Description

a) To report to the Manager or team leader as shown in the organization chart. He/she is responsible for the assigned or related project tasks and responsibilities.

b) The detailed duties and responsibilities include but not limited to the following:

i) Study and fully understand the ISO requirements, technical drawings, scope, contractual requirements and sub-contract agreements. Work with the consultants to resolve technical issues prior to construction.

ii) Submit to superior for feedback and concurrence on short or medium-term programmes and execute the works according to the detailed programme.

iii) Ensure that the works are carried out according to the approved drawings, quality procedures and EHS requirements. Managing the works with excellent housekeeping is a key focus.

iv) For quality management, the engineer is responsible to fully implement with the quality recordings, carry out result analysis and formulate action plans for continuous improvement.

v) Implement and maintain proper recordings to comply with EHS, quality, client and authorities’ requirements.

vi) Responsible for cost management so that the materials used for both temporary works and permanent works are not damaged or control the wastage within specified tolerance. Rework or abortive work which has serious time and cost impacts shall be avoided.

vii) Ad-hoc matters as assigned by the PM which is necessary for the execution of the project.

Job Requirements

- Diploma/Bachelor's degree in Mechanical Engineering

- Mininum 2 - 5 years' experience working in construction industry

- Have experience with HDB projects

Job Description

a) To report to the Manager or team leader as shown in the organization chart. He/she is responsible for the assigned or related project tasks and responsibilities.

b) The detailed duties and responsibilities include but not limited to the following:

• Study and fully understand the ISO requirements, technical drawings, scope, contractual requirements and sub-contract agreements. Work with the consultants to resolve technical issues prior to construction.
• Submit to superior for feedback and concurrence on short or medium-term programmes and execute the works according to the detailed programme.
• Ensure that the works are carried out according to the approved drawings, quality procedures and EHS requirements. Managing the works with excellent housekeeping is a key focus.
• For quality management, the engineer is responsible to fully implement with the quality recordings, carry out result analysis and formulate action plans for continuous improvement.
• Implement and maintain proper recordings to comply with EHS, quality, client and authorities’ requirements.
• Responsible for cost management so that the materials used for both temporary works and permanent works are not damaged or control the wastage within specified tolerance. Rework or abortive work which has serious time and cost impacts shall be avoided.
• Ad-hoc matters as assigned by the PM which is necessary for the execution of the project.

Job Requirements

• Diploma/Bachelor's degree in Civil & Structural Engineering
• Mininum 2 - 5 years' experience working in construction industry
• Preferably with HDB experience