• A Software Project Manager is responsible for the Software project delivering a Software solution or an upgrade of a Software solution for controlling of a system.
• A Software Project Manager is responsible for the planning, executing, monitoring and controlling of the Software project from handover from sales to handover to the customer.
• A Software Project Manager is responsible for ensuring effective, economic and timely deliveries of the agreed scope from the Software Solutions Department.

• To provide high quality service deliverables to clients. You shall need to manage a team of accounting professionals and review their work to ensure accuracy and completeness

• Attend to accounting and business-related matters of client including liaison with client, regulatory authorities, auditors, tax agent, corporate secretary and banks

• Managing a portfolio of clients ensuring the smooth running of day to day relationship with clients and consistent delivery of client reporting/ information accurately and on time.

• Review and preparation of full set of accounts and statutory financial statements

• Handle quarterly GST returns, payment processing, payroll processing and CPF submission Participate in ad-hoc assignments/projects as and when required

Opportunities & Exposure

1. Product Launch

• Assist in the production of POSM and visuals according to brand guidelines
• Assist the Visual Merchandising (VM) team to prepare the operational guidelines of product launch based on the needs of different markets
• Prepare VM installation for Travel Retail SEA markets

2. Animations/Events 

• Design support on promotional activities by collaborating with marketing and commercial teams

3. Visual Merchandising Operation

• Support on the POSM shipment, cost tracking, and PO creation.

Provide operational support and process export documentation (billing invoices, reports and airway bill) accurately and promptly to achieve OPS objective and meet airlines departure​​​ and helping branch in complying  with Customs and any other government agencies’ regulations.

• Process export documentation accurately and timely for customers and meet Customers/OPS requirements and Airlines flight departure cut-off.

• Ensure all documentations (billing invoices, reports, AWBs, etc.) are complete, scan in e.doc, properly indicated and accompany with shipments.

• Check that all shipments checklists are completed, scanned, filed, and attached with the shipments as per IATA rules and regulations.

• To meet all Pharmaceutical & Healthcare requirement as per GDP/GDPMDS regulations and directives as required.

• Complete DAYEND closing report at end of the day.

• Review shipment events data and shipment manifests are update timely and accurately to meet Operational Performance Audit objective.

• Ensure all shipments pre-alert documentations are send to customers and destination offices promptly.

• Co-ordinate with Airlines terminal and warehouse vendor staff for any shipment dispute, discrepancy etc.

• Communicate with customer service team on any issues pertaining to rates, destination, and shipping instruction errors.

• Provide 24 hrs service to include after office hours, holidays, and weekends for Urgent/Aircraft on Ground (AOG) shipments arrangements.

• Required to perform shift work and rostered duties.

• Declare all different types of AOG customers shipping permits compliance with customs rules and regulations.

• Take up additional tasks as required meeting department’s needs.

The Assistant Boutique Manager is to assist in managing the day to day business of the retail shop, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Assist to develop merchandise to optimize profitability, develop innovative ideas, plans and assist to maintain statistical and financial reports.

Primary Responsibilities

• To work closely with the Boutique Manager to achieve optimal revenue, set targets, forecast and budgets for Boutique
• To support induction and trains Retail Associates in sales, revenue, technical and product knowledge skills.
• To manage retail floor team in day to day operations for Boutique and ensuring consistent high customer service level and seamless shopping experience for customers.
• To review with Boutique manager allocation and control of Boutique’s expenses.
• To work with Boutique Manager in merchandise development and curating consignment brands
• To maintain and control well balanced stocks levels in the Boutique
• To support Boutique Manager in managing all online queries, orders, deliveries and communications for Boutique especially during peak and festive seasons
• To work with Boutique Manager to empower Boutique’s team with consistent customer service skills, hotel communications and product knowledge via training and daily store briefings
• To work with Boutique Manager to review and analyse ways to move slow moving merchandise and maximise on fast moving, best seller merchandise for both in store and online. To ensure gourmet merchandise with near expiry dates to be cleared and minimise cost for write off
• To support in monthly inventory stock takes together with Finance team
• To work with Boutique Manager to ensure safe working practices are followed and adhered to including emergency procedures
• To champion and lead festive season hamper production and operations working closely with Boutique Manager and Boutique’s team.

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities  

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.    
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week. 
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established. 
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example. 
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit. 
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted and ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

The Stewarding Supervisor is responsible for maintaining the cleanliness and quality of all F&B and kitchen equipment and areas so that all guests will enjoy a safe and wonderful dining experience and kitchen hygiene standards are met, through active supervision of the Steward Attendant and with the commitment to complete the job well.

Primary Responsibilities

Maintains the Cleanliness and Quality of Food & Beverage and Kitchen Operation Equipment

• Allocation of daily task to Steward Attendant, work with close supervision.
• Efficiency of work in dish wash and kitchen equipment.
• Takes ownership of all OE, kitchen, Hotel equipment.
• Operation checks to ensure work flow are in order and hygiene standards are met with expectations.
• Works closely with both the F&B and Culinary teams to build a strong collaboration between various teams.
• Timeliness of dish cleaning, returning dish for reuse during high business turnover.
• Ensures all wash equipment are clean and sanitised.
• Makes sure of proper handling of all OE so as to avoid or minimise breakage.
• Ensures that all OE are sufficient during meal operation.

Maintains the Cleanliness and Safety of the Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, co-ordinates with Night Cleaning Contactor to follow up for any unclean areas and equipment , assists the Assistant Executive Steward to inspect the cleanliness of the kitchen twice a week.
• Checks the functional operation of each Dish Wash Machine, co-ordinates and follows up with Engineering and chemical technician for any faulty issues.
• Co-ordinates with the collection of the garbage in the kitchen and check on the recycle process.
• Maintains that the kitchen floor is clean and dry at all time , also look out for any potential safety hazard issue and tries to eliminate it immediately, Should it not be successful, to notify the Assistant Executive Steward and ask for advice.
• Sanitation of all OE are critical according to the kitchen’s hygiene standard.
• Must update all HACCP check-list and documentation on a daily basis.
• Be involved in all the kitchen walk through.

Supervisor of the Stewarding Team

• Must have strong leadership and interpersonal skill.
• Must be able to lead the team at all time.
• Induction and training of Steward Attendant in technical skill and process as outlined in the keys to success manuals.
• Must be the team OJT Trainer.
• Assists the team to meet with the hotel’s grooming requirement and have good personal hygiene practice.
• Coaches Steward Attendant to constantly improve or maintain performance, gives guidance where performance is below expectation.
• Oversees the provision of operation supplies, cleaning equipment, and chemicals.
• Assists the Management to control the expenditure and cost within the budget (OT / CL / Supply).
• Actively involves with the Hotel recycle program.
• Offers support when situation require.
• Competency in the yearly internal and external hygiene audit (departmental goal).
• To have some Store Management skills (OE Storeroom/Chemical Storeroom/Cleaning supply Storeroom).
• Assists the management to build a friendly and heartist working environment.
• Constantly find ways and means to make improvements for the team.
• As one of the leader in the team, you must always lead by example.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Participates in departmental leadership activities as a member of the team and continually conducts training for the team member.
• Follows Hotel and Departmental guidelines to lead the team.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Understands emergency procedure , health and safety requirement
• Ensures that safe work practice is followed including emergency procedures.
• Must be certified with (Occupational First Aid Course).
• Actively involves with Hotel Emergency Evacuation Exercise (CERT).
• Maintains collaborative working relationships with colleagues and supervisor/manager.
• Must be able to accomplish on time any assignment given by the management.
• Actively involved with Hotel activity.

• The incumbent will be responsible for all company secretarial matters relating to a portfolio of clients.
• The work includes incorporation of new companies, registration of branches and other entities, prepare resolutions and minutes of meetings, ensuring compliance with the requirements of the Singapore Companies Act and the provision of advisory services and also manage a portfolio of clients.
• Maintenance of statutory registers and submission of statutory returns to ACRA.

Scope of Position: 

• Is responsible for ensuring that exports comply with customs regulations and law and meeting Expeditors expectations and requirements as outlined in Operations Performance Standards (OPS). Also work with Singapore Customs and control agencies and shippers to ensure documentation is complete to facilitate customs export declarations, Preferential Certificate of Origin (PCO) and Certificate of Origin (CO).

• To provide exceptional customer service to both internal & external customers for timely freight booking and updating of key milestones for origin handling shipments.

Major Duties and Responsibilities:         

• Interact with our customers in processing their origin handling services for their ocean export shipments by following procedure set by the company in OPS, and meeting customer’s expectations. 
• Preparation & Updating of Internal/Customer SOP to ensure all customers’ requirements are in place.
• Ensure accurate and timely client and vendors billing for timely revenue recognition.
• Ensure permit(s) are approved prior to export from Singapore.
• Meet KPI standards in accordance with the Company’s procedures.          
• Timely responses to emails and other form of communications within 24h hours
• Escalation of problems to Management when necessary
• Pass customs competency test and able to file for customs entry
• Comply with Singapore Customs / Competent Authorities rules and regulations imposed as well as adhering compliance to Expeditors policy and expectations
• Prepare and submit reports timely as required
• Take up additional tasks as required to meet the Department’s needs.
• Meeting 52 hours Training hours / year.

Candidate must possess at least Diploma/Degree in civil engineering.

At lease 3 years of working experience in the related field is required for this position.

Duties & responsibilities include:

Taking off quantites,Prepare quotation, update claim submission and other quantity surveying related duties.

• conditions and delivery to meet project/customer’s requirements.
• Supports RFQ enquires from project team.
• Execute end to end procurement operations according to Procurement Policy and Procedures, including Purchase Order / LOA/ LOI issuance and Invoice matching.
• Build strong, value added relationship with vendors and cross functional departments.
• Assist in new vendor registration and annual vendor evaluation.
• Adhoc duties as assigned.

Requirement

• Minimum Diploma in an Engineering discipline, preferably in Mechanical / Chemical.
• Relevant working experience with a good appreciation of material costing and understand Bill of Quantity (BQ).
• Strong analytical, planning, communication and negotiation skills.
• Wide vendor network and contacts.
• Able to read mechanical drawings.
• Positive, mature, independent and able to work in fast-paced environment.

Responsibilities:

• Preventive Maintenance
• Troubleshooting
• Outdoor Servicing
• Installation
• Assemble Machine

Requirements:

• Prefer with ITE qualification (Mechatronics, Electrical or Mechanical)
• Prefer With Class 3 Singaporean License
• Prefer With Motorbike
• With Basic Knowledge in Technical/Electrical Work
• Full-time
• GCE 'O' Level or GCE 'N' Level (Preferred)
• On-site service technician experience: 1 year (Preferred)

Others:

• 8.30 am - 5.30 pm

Only shortlisted will be notified.

Work flexible hours as Part-timer technician asisitant to Engineer.

Participate in assembly of equipment.

Conduct equipment burn-in test

Install equipment onsite, test and commission.

Onsite preventive maintenance work

Work on weekends with extra pay

Able to learn new knowledge

Training will be provided

Food Production Supervisor.

Must have knowledge with factory food processing procedures (cooked-food preparation, frozen dinners, marinating and preserving).

Must have at least three years of similar working experience.

Permanently night shift.

Must have food hygiene knowledge.

Must be able to work as a team.

Must understand inventory and stock check and storage procedures.

Must have good time management to ensure smooth chain operations i.e. from factory to outlets.

Require to enter cold-room (with protective gears).

Must have some electrical and mechanical background in order to maintain the machineries in good condition and manage to do small repair - none obligatory.

Responsibilities:

• Perform trouble shooting on trucks faults on mechanical/electrical systems.
• Perform vehicle service and repair.
• Maintain the tools and equipment well.

Requirements:

• Candidate will at least a Professional Certificate/NiTEC in Automotive Technology or a former NTC 2/3 in Motor Vehicle Mechanics.
• At least 2 years of working experience in the truck service and repair.

Working location: Sungei Kadut

Free shuttle Bus from Choa Chu Kang MRT & Yew Tee MRT to Gain City Megastore @ Sungei Kadut

Responsibilities:

• Performs inspections of both video and audio files in order to assure adherence to company specifications, reporting of any anomalies so that the files can be classified for re-do and rejection
• Performs any quality issues of the video and audio files that are not matching to specifications
• Inputs data into the Media Lab Equipment e.g. Digital Content Management System (DCMS), in the form of metadata (synopses and images), as well as linking assets
• Adhere to the processes and standards by filling out the proper QA/QC checklist/router as per airline specifications, as maybe needed for the completion of tasks or reporting/audit purpose
• Performs rack validation as needed, by following the Grid specifications for what should be displayed on the Passenger Graphical User Interface (PAX GUI) and verifies anomalies to determine fixes
• Assists team leadership with troubleshooting efforts, and, in the absence of a Lead, perform Peer Reviews when necessary
• Utilizes Media Lab Equipment to duplicate contents on the hard-drives to ship out to the Airlines/Maintenance Teams and ensure traceability of hard-drives (to and fro media office).
• Operates various software tools to enable content integration e.g. Manzanita Stream Analyzer, Beyond Compare, VLC Player, MD5 Checksum tool, etc
• Anticipate potential issues pertaining to specification during the integration process

Requirements:

• Min. Degree in a related field, or a Diploma with at least 2 years of experience with IFE systems or an equivalent business
• Familiarity with SAP, Primavera, Version One and JIRA a plus
• Possesses proficient written and verbal communication skills
• Ability to effectively present information and respond to questions from various stakeholders
• Able to build and establish foundation in any account assigned for employee commitment to change
• Prior experience juggling multiple projects at one time

Other Information:

• Working Location: Changi
• Working Hours: Monday - Friday
• Company shuttle bus is provided at designated MRT stations

Position for SG/SPR only

Stay in North

35 hours per week, permanent part time. from 1 pm to 8 pm, Wed to Sun. Mon and Tue off. Comes with benefits (annual leave, additional pay for public holidays, medical benefits). Housewives, and retirees are welcome. $1,700 a month.

Job Description & Requirements

• Work progress schedule arrangement, tracking & follow-up.
• Prepare invoices for Clients.
• Key-in purchase order to computer.
• Manage & prepare hardware stock & store.
• Liaise with the factory & installer for a materials purchase order.
• Manage worker welfare & safety.

Requirements:

• Min. GCE ‘N’ Level/ITE/O'Level
• Min. 2 years of Admin experience
• Bilingual in English and Mandarin to liaise with Mandarin-speaking workers.
• Computer literacy skills.
• 5.5 working days
• Only Singaporeans/PR/Malaysians may apply

Qualified or Interested candidates, please send your resume or

whatapps: +65 8188 1455

• To do fabrication of customized order and testing of end products for Fibre-optics cables.
• Conduct thorough testing and troubleshooting to identify and resolve any issues with fiber optic connections.
• Perform timely and efficient repairs and maintenance on fiber optic cables.
• Assist Project/Sales Co-ordinator to monitor and coordinate for customer orders.
• Responsible & ensure smooth production and monitoring of customer orders.
• Well-knowledge of Fiber Optic cables both Indoor and Outdoor cables.
• Able to be work independently with least guidance.
• Any ad hoc duties as and when assigned by management

[What you will be working on]

Responsibilities:-

• Coordinate learning journey with external organizations as well as internal staff to support the learning journey, providing pre-learning journey information, setting up the venue, seeking approval and arrangement of refreshments and monitoring the number of attendees etc.
• Handle administrative support tasks such as filing, document organization, and data entry.
• Oversee admin/logistic matters related to interns such as arrange interviews, presentations and collate timesheets for payment processing.
• Manage office space and ensure space is managed well for use by staff and students.

[What we are looking for]

Requirements:-

• Proficiency in Microsoft Office Suite (Powerpoint, Word and Excel).
• Strong organization skills with a keen eye for details.
• Excellent communication skills and interpersonal skills.
• Ability to work in a collaborative team environment.
• Candidate must be a team player as well as be able to work independently.

Closing date: 31 March 2024

If you are shortlisted for the position, you should hear from us within 30 days of the closing date of the advertisement.

We are seeking an organized, meticulous and proactive Sales Executive for the client.

The Sales Consultant will be responsible for providing support to the sales team and soliciting customers during the sales process. Liaise with customers to help resolve sales-related issues in a timely manner and generally providing real-time support.

Responsibilities include:

• Conduct business development strategies to expand network of clients and onboard new business accounts.

• Self-driven and motivated to drive as well as achieving weekly set sales targets.

• Ensure business retention with existing clients by conducting after sales reviews to following up on any potential problems and providing solutions.

• Organizing and Formulating innovative products or approach to secure new client accounts.

Requirements:

• Minimum Local Diploma/ Bachelor’s Degree

• Highly motivated and a team player

• Good sales and negotiation skills and able to work independently

• Creative and proactive approach towards challenges.

• Ability to influence and build relationships at all levels especially with external customers.

• Ability to converse in mandarin would have an advantage, in order to converse with Mandarin Speaking Clients.

• Professional and polished image

Benefits:

• Incentives - Overseas trips

• Profit sharing

• Overseas career deployment

Interested candidates, please send in your resume to [email protected] / WhatsApp to 92309702 for an interview.

We look forward to speaking with you.

Business Registration Number: 202342719W.

License Number: 23C2002.

EA Personnel Registration Number: R23119217

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

OUR COMPANY WOULD LIKE TO EMPLOYE A ELECTRICAL TECHNICAL WITH VALID DRIVING LICSENCE. PLEASE REFER TO THE FOLLOWING FOR SALARY PACKAGE:

1) MUST BE ABLE TO DRIVE CLASS LORRY

2) SALARY WILL BE BASE ON EDUCATION CERT AND EXPERIENCE

3) MUST BE A TEAM PLAYER

4) REQUIRE TO WORK IN WEED TIMING AND REQUIRE TO BE ON STANDBY IF JOB HAS BEEN CONFIRM BY OFFICE