Job Summary:

The Pancake Chef is responsible for the preparation and cooking of a variety of pancake dishes, ensuring high-quality presentation and taste. The Pancake Chef will manage the pancake station, maintain cleanliness and organization, and contribute to the development of new pancake recipes and menu items.

Key Responsibilities:

Pancake Preparation and Cooking:

• Prepare and cook a variety of pancake dishes, ensuring consistency and quality.
• Follow recipes and presentation specifications as outlined by the Head Chef.
• Adjust and adapt recipes to meet customer preferences and dietary requirements.
• Ensure all pancake dishes are cooked to the correct temperature and consistency.
  

Recipe Development:

• Collaborate with the Head Chef to develop new pancake recipes and menu items.
• Experiment with different ingredients, flavors, and presentations.
• Stay updated on culinary trends and incorporate new techniques into pancake offerings.
  

Station Management:

• Set up and stock the pancake station with all necessary supplies and ingredients.
• Maintain cleanliness and organization of the pancake station throughout service.
• Ensure all equipment is clean, sanitized, and in good working condition.
• Monitor inventory levels of pancake ingredients and report shortages to the Head Chef.
  

Quality Control:

• Ensure all pancake dishes meet the restaurant’s quality standards.
• Conduct regular tastings to ensure consistency in flavor and presentation.
• Address any issues with food quality promptly and effectively.
• Implement and follow food safety and sanitation practices.
  

Customer Interaction:

• Engage with customers when necessary to understand their preferences and receive feedback.
• Handle customer complaints related to pancake dishes in a professional manner.
• Assist in creating a positive dining experience for customers.
  

Team Collaboration:

• Work closely with other kitchen staff to ensure smooth and efficient service.
• Assist in training new staff members on pancake preparation and cooking techniques.
• Foster a collaborative and supportive work environment.
  

Inventory and Cost Control:

• Monitor and manage inventory levels of pancake ingredients to avoid waste.
• Ensure cost-effective use of ingredients without compromising quality.
• Assist in ordering and receiving supplies as needed.
  

Compliance and Reporting:

• Ensure compliance with all health, safety, and hygiene regulations.
• Maintain accurate records of inventory, waste, and other relevant metrics.
• Report any maintenance or safety issues to the Head Chef or management.
  

Qualifications:

• Culinary degree or equivalent professional experience, particularly in breakfast or pastry preparation.
• Proven experience as a chef, with a focus on pancakes or breakfast dishes preferred.
• Strong culinary skills and creativity.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong communication and interpersonal skills.

Working Conditions:

• The position may require working early mornings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance and other perks.

• Bachelor's degree in Finance, Accounting, Information Technology, or a related field.

• Minimum of 6 years of hands-on experience with SAP FICO, including at least one end-to-end SAP S/4HANA implementation.

• In-depth knowledge of SAP Finance (FI) and Controlling (CO) modules, including configuration and integration.

• Familiarity with SAP S/4HANA innovations such as Universal Journal, Central Finance, and FIORI applications.

• Strong understanding of financial and management accounting principles and practices.

• Experience with data migration, SAP Activate methodology, and SAP best practices.

• Proficiency in integration with other SAP modules like SD, MM, and PP.

• Excellent problem-solving, communication, and analytical skills.

About the Role

Our client, a leading global chemical MNC, is seeking an experienced Regional SCM & Logistics Senior Manager to spearhead its strategic logistics initiatives. This pivotal leadership role involves overseeing regional hubbing, supply chain consolidation, and optimize logistics efficiency and ensure smooth operations across multiple locations. You will play a crucial role in leveraging data analytics, negotiating with suppliers and driving continuous improvement in a dynamic and fast-paced environment.

Key Responsibilities

• Strategic Logistics Management: Lead and implement logistics strategies, focusing on setting up a regional hubbing.
• Data-Driven Decision Making: Use advanced data analytics to evaluate logistics performance, identify trends, and drive actionable improvements for cost reduction and operational efficiency.
• Supplier & Forwarder Negotiation: Manage key relationships with third-party logistics providers (3PLs) and forwarders to negotiate favorable terms and ensure high service levels.
• Logistics Software Proficiency: Implement and manage logistics management software to enhance supply chain visibility, track shipments, and streamline operations.
• Continuous Improvement: Collaborate with cross-functional teams to drive process improvements, optimizing logistics workflows and elevating overall supply chain performance.

Qualifications

• Bachelors degree in Supply Chain Management, Logistics, Business Administration, or related fields.
• 20+ years in logistics or supply chain management, with a proven track record in regional hubbing, B2B sectors (preferably in chemical, manufacturing, or industrial sectors).
• Deep knowledge of data analytics to make key business decision.
• Strong problem-solving, decision-making abilities, and continuous improvement mindset. Capable of managing complex logistics operations in a fast-paced environment

Why Join?

• Take ownership of strategic logistics operations that directly influence supply chain efficiency across multiple regions.
• Work closely with leadership teams focused on innovation, excellence, and driving logistics transformation.
• As part of a global organization, there are ample opportunities for professional development and career advancement.

If you are an experienced logistics leader with a passion for data-driven decision making, process optimization, and delivering excellence in regional hubbing and supply chain management, we want to hear from you!

Apply now to join a transformative role and lead the future of logistics at a global chemical leader.

EA Registration Number: R1105304

EA License Number: 15S7709

• Bachelor's degree in Finance, Accounting, Information Technology, or a related field.

• Minimum of 6 years of hands-on experience with SAP FICO, including at least one end-to-end SAP S/4HANA implementation.

• In-depth knowledge of SAP Finance (FI) and Controlling (CO) modules, including configuration and integration.

• Familiarity with SAP S/4HANA innovations such as Universal Journal, Central Finance, and FIORI applications.

• Strong understanding of financial and management accounting principles and practices.

• Experience with data migration, SAP Activate methodology, and SAP best practices.

• Proficiency in integration with other SAP modules like SD, MM, and PP.

• Excellent problem-solving, communication, and analytical skills.

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

• Bachelor's degree in Finance, Accounting, Information Technology, or a related field.

• Minimum of 6 years of hands-on experience with SAP FICO, including at least one end-to-end SAP S/4HANA implementation.

• In-depth knowledge of SAP Finance (FI) and Controlling (CO) modules, including configuration and integration.

• Familiarity with SAP S/4HANA innovations such as Universal Journal, Central Finance, and FIORI applications.

• Strong understanding of financial and management accounting principles and practices.

• Experience with data migration, SAP Activate methodology, and SAP best practices.

• Proficiency in integration with other SAP modules like SD, MM, and PP.

• Excellent problem-solving, communication, and analytical skills.

Job Description

1) Educating, upholding and guarding the consistency practice of company core values and organizational culture across all job sites

2) Buiding open and trusting relationship with clients to achieve long term partnership and contractual renewal

3) Managing overall staff motivation, discipline, development and performance according to the organizational, human resource and government manpower policies

4) Monitoring and upholding the cleaning and maintenance quality standards and operating procedures for all job-sites and surpass the client's expectations

5) Ensuring effective OJT Training and upskilling of all operational staff on the latest robotic cleaning and maintenance standards to achieve highest standard of excellence and cost effectiveness

6) Overseeing the assigned job sites according to manpower and site requirements to achieve profitability and cost effectiveness

7) Planning of manpower deployment at various site to meet the contractual requirement of clients

8) Resolving of feedback or complaints from clients and taking immediate preventive measures to ensure that similar problem does not recur

9) Recruiting and interviewing applicants and conducting effective 2-way dialogue performance review

10) Ensuring that all related Workplace Safety & Health requirements are met and that monthly updates on Toolbox Meeting Records, Staff Induction Records and any other requirements as stipulated by the Safety Compliance Committee are submitted accordingly.

Management Skills

1) Planning, compliance, organizational, analytical and decision-making skills

2) Oral and written communication skills

3) Tactful and discrete when dealing with people and confidential information

4) Leadership and motivational skills to rally people towards goals achievement

People / Technical Skills

1) Able to work well with the organisation and able to interact with all levels

2) Effective communication and interpersonal skills

3) Computer, administration and presentation skills

4) Ensure all HR Matters and company direction flow smoothly to the ground level and achieve high level of buy -in

Responsibilities

Must Commit Tues – Sat (Due to Global time differences)

8 am to 5 pm

· Ensure specimen identification, processing and storage of test specimens are in consistent with good laboratory practices

· Ensure all test results provided for clinicians are accurate and reliable

· Maintain stock of laboratory supplies

· Perform housekeeping in laboratory

· Perform routine testing on laboratory instruments

· Process laboratory specimens for test and storage

· Transport speci

· Degree with relevant internship experience

Interested candidates please send a copy of your resume in MS Word to

[email protected]

EA Personnel: Valerie Yong Kian Fung (R1103704)

Company Reg. No 199601303W

EA Licence No. 99C4599

We are an organisation that focuses on customer acquisition and retention. Due to the complexity of our industry, you are expected to have great interpersonal skills to attract and retain valuable clients.

You are expected to be independent and WORK FROM HOME most of the time.

Your personal time organisation is of utmost importance.

You job scope includes:

- maintaining good records of existing and incoming clients

- making outbound calls to update existing clients and attract potential new prospects.

- maintain a good image and portray professional stance when required.

A pleasant personality is a huge plus.

Candidates without experience are expected to learn fast and adapt quickly.

ReplyForward

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

1. Can carry heavy load

2. Able to walk continuously for 45 min

3. Able to stand continuously for 45 min

Responsibilities

• Plan, execute, monitor and control the various technical aspect of the project.
• Manage or participate in new setup or upgrade of system/network infrastructure projects.
• Responsible for supporting operational systems satisfying contractual Service Level Agreement
• Perform and manage routine preventive maintenance and operational activities
• Provide project documentation and reports
• Diagnose and rectify technical issue

Requirements

• Experience in Windows server OS, Unix/Linux OS & VM environment
• Good knowledge and hands-on experience with Microsoft SQL Server would be an advantage
• Good Working knowledge with VPN, firewall appliances and Cisco routers/switches
• Excellent written and verbal communication to convey technical ideas to both technical and non-technical audiences and contribute within a team environment
• Pro-active, dynamic and with good analytical/conceptual thinking
• Fresh graduates are welcome to apply

Only shortlisted candidates will be notified.

Please email a copy of your detailed resume to [email protected] for immediate processing.

(EA Reg No: 20C0312)

Job Summary:The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, and maintaining a smooth workflow. The Sous Chef will supervise kitchen staff, manage inventory, and uphold the highest standards of food safety and sanitation.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Culinary degree or equivalent professional experience.
• Proven experience as a Sous Chef or in a similar role.
• Strong culinary skills and creativity.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Working Conditions:

• The position may require working long hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.