Ship Repair Supervisor

• Location: Penjuru lane ( Transport provided at Jurong East)
• Monday to Friday: 8:00 AM – 5:00 PM
• Saturday: 8:00 AM – 12:00 PM
• Salary: $2,700 - $3,500

Job Responsibilities:

• To fulfil ship repair jobs afloat or shipyard
• Carrying out maintenance, service and repair of all mechanical equipment (Diesel Engines, pumps, gearboxes, couplings, alternators, hydraulic system, deck machinery etc) on board all vessels as assigned.
• Troubleshooting all the mechanical equipment on board vessels.
• Jobs involved engine equipment removal, reinstallation, servicing, repair and reconditioning, commissioning activity.
• Ensure adequate maintenance of tools, equipment and cleanliness in the workshop.
• Managing team and delivering ship / shipyard schedule required.
• Carrying out any retrofit job for new equipment installation on board vessels.
• VSCC meeting, permit to work system, and trade certificates are required
• Managing of workforce and job, writing job completion report, submitting cost evaluation, liaise with owners representative, and always have to follow company SOP.
• Any other duties as assigned by ship repair manager and management.

Job Requirements:

• Diploma/Certificate in Marine Engineering or equivalent.
• At least 3 years relevant working experience.
• Able to read drawings and write service reports.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

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; adding seasonings; verifying taste; plating meals.

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

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

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

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

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

• Listens to customer complaints and suggestions and resolves complaints.

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

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

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

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

• Able to cook north Indian food.

• Able to do shift work.

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

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

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

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

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

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

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

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

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

• Listens to customer complaints and suggestions and resolves complaints.

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

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

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

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

• Able to cook north Indian food.

• Able to do shift work.

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

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

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

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude
• Able to work 11 Working hours a day

Job responsibilities:

· • Overall project planning, schedule and executing the delivery of projects within time, budget and Client’s expectations.

· • Monitoring progress and identifying critical activities to expedite smooth progress of works on site to meet targets.

· • Coordinate internal resources and third parties/vendors e.g. Consultants and Sub- Contractors/Suppliers for the flawless execution of all projects.

· • Ensure that all projects are delivered on-time, within scope and within budget.

· • Ensure that work are executed in accordance with approved plans/drawings, contract specifications and regulatory requirements.

· • Ensure resource availability and allocation.

· • Develop detailed project plan to monitor and track progress.

· • Manage changes to projects’ scope, schedule and costs using appropriate verification techniques.

· • Perform risk management to minimize project risks.

· • Measure project performance using appropriate tools and techniques.

· • Create and maintain comprehensive project documentation.

· • Responsible for the overall project management, planning & control, and execution, including project budget evaluation and profitability.

· entify and comply with all applicable statutory/regulatory requirements related to the project.

· Lead a team of professional and technical staff in planning and execution of day-to-day operations to achieve all key project target.

· Respond swiftly to work delays, emergencies, and other problems.

· • Report and escalate to Management as needed.

· • Any other duties that may be assigned.

· Requirements:

· • Proven at least 3 years of working experience in project management in the public and private residential, government and commercial building projects.

· • Solid technical knowledge related to structural, architectural (finishing) or M&E works.

· • Solid organizational skills including attention to detail and multi-tasking skills.

· • Excellent written and verbal communication skills.

· • Excellent team player with ability to meet tight deadlines.

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.

- ALL RACES ARE WELCOME

-It's better to have worked in a cleaning company

-To be united and friendly, to get along with colleagues

-Good communication skills

-Can adapt to hot working environment

-Able to manage more than 10 employees

-Able to progress and develop with the company

-Willing to learn

- ALL RACES ARE WELCOME

-It's better to have worked in a cleaning company

-To be united and friendly, to get along with colleagues

-Good communication skills

-Can adapt to hot working environment

-Able to manage more than 10 employees

-Able to progress and develop with the company

-Willing to learn

• 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.

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

• 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.

Evening shift, extended work on Saturdays, Sundays and public holidays

1. Production Management: Responsible for developing and implementing production plans to ensure efficient operation of production lines and meet order demands.

2. Quality Control: Supervise product quality to ensure that all food items comply with national and industry standards, and implement a quality management system.

3. Safety Management: Ensure that the factory adheres to food safety and hygiene standards, implement safe operating procedures, and reduce the risk of accidents.

4. Team Management: Lead and train employees, promote teamwork, and enhance employee skills and work efficiency.

5. Inventory Management: Monitor raw material and finished product inventory to ensure adequate supply and prevent production delays.

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

· 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,and more than six years of experience requird

· Enforce strict company standards

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.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude
• Able to work 11 Working hours a day

Responsibilities

· To lead, manage and ensure day to day smooth operations at all cafes and kiosks

· Manage, supervise, train and lead staffs to ensure best service quality

· Build and maintain cordial relationships with customers

· Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements without compromise

· Administer staff records

· Scheduling of roaster

· Other duties as assigned

Requirement

· A food related qualification

· Minimum 3 years’ experience, preferably in a F&B

· Knowledge of food hygiene and Health and Safety requirements

· A good understanding of quality assurance, procedures and protocols

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

• Overall in charge of operations.
• Plan work schedule
• Provide immediate supervision, assign tasks, check works at frequent intervals, and maintain schedules
• Ensure employee follow safety, quality requirement, and all applicable company policies at all times
• Support overtime.
• Must have relevant experience.
• Other duties assigned by the manager or director

Our client is a manufacturer in Oil & Gas industry. Due to business needs, they are now recruiting a Key Account Manager to join their sales team. They are located in the West - easily accessible.

Responsibility:

• Servicing and maintaining manual lathe machines, CNC machines, and deep hole boring equipment to ensure they are functioning at optimal capacity.
• Troubleshooting mechanical and electronic issues that could affect machine performance.
• Preventive maintenance to minimize downtime and ensure the longevity of the equipment.
• Performing detailed inspections and calibrations to maintain precision in machining operations.

Requirements:

• Min 2 years of maintenance experience for Deep Hole Drilling
• Min Diploma in engineering field

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R2198636 (Oh Puey Xin)

Job Description:

· Oversee the daily operations of the outlet for efficient operations.

· Plan and assign daily workloads to team members.

· Plan team members’ work schedules and compile timesheet

· Report on management regarding sales results and productivity

· Handle preparation and ensure desired quality and standards service are achieved

· Develop marketing strategies to improve sales and profitability

· Provide excellent service experience to all customers

· Handle all customer queries and feedback in a professional and timely manner

· Ensure that policies and standard operating procedures are strictly adhered to

· Guide and monitor work performance of all staff

· Monitor and ensure the quality of food, guest services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards

· Analyze and resolve problems in a timely and accurate manner

· Oversee purchasing to stay within budget

· Able to perform additional duties as requested by the Management as and when required

Roles & Responsibilities
1. Excellent Communicator with pleasant charisma. Provide a high quality of service
2. Ensure good customer experience, satisfaction, and customer loyalty.
3. Building rapport with customers to gather food and service feedback from both existing and new ones.
4. Ensure the smooth running of the operations in line with the company’s business objectives.
5. To ensure that all equipment and in-store facilities conform to sanitary regulations ensuring strict compliance with MOH’s legislation and company policies and procedures.
6. Up-selling of our products and being able to recommend items when asked by customers.
7. Able to work efficiently in a team and respond cooperatively to the requirements of other team members.
8. Perform other administrative duties as necessary

58 RECRUITMENT PTE. LTD. 19C9772

• 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.