1. Job is to handle site situation and lead a team of workers.

2. Must posses a Diploma/Degreee in Civil or Mechanical Engineering.

3. Must have site experience for more than 2 years.

4. Must understand Construction drawing to carry out the work.

5. Must lead a group of workers with hands on work experience.

Review electrical engineering drawings and refer issues requiring changes.

Assign job tasks and work as per electrical project schedules.

Review all electrical drawings with Leadmen performing on assigned jobs to them.

Stimulate fabrication standards to ensure quality work attained from assigned staff.

Recruit, guide, train, monitor and terminate assigned employees as required.

Recommend effective solutions specified particular weight related to employment status of employees.

Schedule, assign, plan and supervise electrical shop personnel performance on different electrical projects.

Plan and prepare work and equipment usage schedule

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food preparation:

• The commis is responsible for preparing food items according to recipes and the instructions of the head chef or sous chef.

Kitchen assistance:

• The commis assists the head chef and other kitchen staff with tasks such as chopping vegetables, preparing sauces, and cleaning work areas.

Food safety and sanitation:

• The commis follows food safety and sanitation protocols in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Inventory management:

• The commis may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance:

• The commis helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the head chef or sous chef.

Communication:

• The commis communicates with other kitchen staff to ensure that food is prepared efficiently and accurately, and with servers to ensure that orders are completed on time.

Overall, the commis is responsible for supporting the kitchen staff in all aspects of food preparation and service, while learning the skills and techniques required to advance to higher positions in the kitchen. The commis is expected to be able to work in a fast-paced environment and follow instructions from the head chef or sous chef.

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Descriptions

A Demi Chef reports directly to the Chef de Partie

As a Demi Chef, you are required to work closely with the Chef de Partie. Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company. Ensure compliance with all legal hygiene requirements and safety practices at all times, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.

• The Demi Chef role includes the following but not limiting to:
• Maintain cleanliness and hygiene of your work stations, proper usage and maintenance of equipment.
• Lead by example to Commis, junior cooks and guide them on how to execute their task effectively.
• Ensure the consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

Job Requirements

• At least 2-3 years years of in F&B, some experience with administrative tasks, teamwork, resilient

Benefits

• Able to redeem at least 1 meal per shift at any of our entities.
• 20% off to family and friends across our outlets.
• Uniforms provided
• 10 days Annual leaves + 1 every each year of service
• 14 days outpatient sick leave, 60 days hospitalisation (inclusive of outpatient)
• Able to claim $30 per visit to the clinic (max $200 a year)
• Able to claim $100 dental a year
• Monthly-based sales incentives
• Annual training allowance of $500
• Referral bonus up to $1,200
• 1 week paternity leave (non-Singaporeans)
• Baby Bonus, $300 per child
• 1 day birthday leave
• Corporate discounts with our partners

Working hours

• 50 hours, 5 days a week. Off days non-fixed

Brief description of the Restaurant

Two MICHELIN-starred Shoukouwa restaurant is looking to hire a Chef de Partie for the restaurant, supporting the Japanese Head Chef and Sous Chef.

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Our client is a one of the leading players in the FMCG industry. Due to business needs, they are now recruiting a Facilities Operations Supervisor to be part of their Facilities team to support their business needs. They are located in the West - easily accessible.

Job Description of Security cum Facility Assistant:

• Support the Facilities Executive in matters pertaining to security, fire safety, housekeeping, and facility management.
• Enforce company policies, departmental standard operating procedures, and regulations related to fire safety and security to ensure strict compliance.
• Provide guidance, training, and mentoring to the security, housekeeping, and facilities team to help achieve the goals of the facilities department and collaborate effectively with other departments.
• Maintain the operational condition of all security and fire protection facilities and equipment at all times.

Requirements:

• Min O'level and above
• Minimum 2 years of relevant experience in warehouse/ distribution centre
• Certified in PLRD is a MUST

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]

EA License No: 19C9682

EA Personnel No: R22108850

EA Personnel Name: Chan Mun Mun

Responsibilities:

• Assist the Engineer in managing and monitoring daily site operations.
• Responsible for site supervision and coordination of civil, structural, architectural or M&E works
• Day to day progress of scaffolding erection, modification, re-erection, dismantling activities for the project
• Site supervision of construction workers
• Ensure site safety in accordance with safe work procedure

Requirements:

• Diploma/ Higher NiTec/ NiTec in Civil Engineering or its equivalent
• Minimum 8 years or more of relevant experience in the construction industry
• Possess relevant trade foreman certificate, NCC, BCSS etc (Applicable for both gender)
• Only Singaporeans will be considered

We are expanding!

Candidates who possess the drive and can take up this challenge, please submit your detailed CV online. Only shortlisted candidates will be notified.

Thank you for applying.

• Experienced in cooking Chinese cuisine
• Manage all F&B day-to-day operations within budgeted guidelines and to the highest standards
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Stock ordering and management
• Responsible for the efficient functioning of the kitchen operations
• Preserve excellent levels of internal and external customer service
• Maintain kitchen cleanliness, hygiene and safety
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• 6 days work per week.
• Relevant experience required
• Able to start to work immediately.
• Salary will depend on the experience.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Objectives of this role
Collaborate with CEO in setting and driving organizational vision, operations strategy, and hiring levels
Translate strategy into actionable steps for growth, implementing organization-wide goal setting, performance management, and annual operations planning
Oversee company operations and employee productivity, building a highly inclusive culture that ensures team members can thrive and that organizational goals are met
Ensure effective recruiting, onboarding, professional development, performance management, and retention
Ensure compliance with national and local business regulations, and take appropriate action when necessary

Responsibilities
Analyze internal operations and identify areas for process enhancement
Implement business strategies and plans that align with the short- and long-term objectives developed in tandem with CEO
Oversee operations, HR, and accounting, and partner with CEO in sales management so that sufficient investment capital can be budgeted for near-term growth targets
Manage capital investments and expenses aggressively to ensure that the company achieves investor targets for growth and profitability
Monitor performance with tracking software and take corrective measures when necessary, and prepare detailed updates and forecasts
Build and maintain trusting relationships with key customers, clients, partners, and stakeholders

Required skills and qualifications
Five or more years of experience in executive leadership roles
Excellent leadership skills, with steadfast resolve and personal integrity
Understanding of advanced business planning and regulatory issues
Solid grasp of data analysis and performance metrics
Ability to diagnose problems quickly and foresee potential issues

Adda is an award winning Modern Indian restaurant in the heart of Beach Road helmed by SEA's first ever Indian Michelin Star Chef Manjunath Mural.

As an Assistant Restaurant Manager, you will play a key role in supporting the day-to-day operations of the restaurant. You will be responsible for ensuring a high level of customer satisfaction, managing staff, and contributing to the overall success of the establishment.

Key Responsibilities:

1. Operational Management:Assist in the overall management of daily restaurant operations.
   Ensure compliance with health and safety regulations and maintain a clean and organized restaurant environment.
   Oversee inventory management, including ordering and monitoring stock levels.
   Collaborate with the kitchen staff to maintain efficient food preparation and service.
   
2. Customer Service:Foster a positive dining experience for customers by ensuring high standards of service.
   Address customer inquiries and concerns promptly and professionally.
   Monitor and maintain a welcoming atmosphere in the restaurant.
   
3. Staff Management:Supervise and train restaurant staff, including servers, cooks, and support staff.
   Schedule and coordinate staff shifts to ensure adequate coverage during peak hours.
   Conduct performance reviews and provide constructive feedback to employees.
   
4. Financial Management:Assist in budgeting and financial planning for the restaurant.
   Monitor sales, expenses, and profitability.
   Implement cost-control measures to optimize operational efficiency.
   
5. Marketing and Promotion:Support marketing initiatives to attract and retain customers.
   Contribute ideas for promotions and special events to drive business.
   
6. Team Collaboration:Work closely with the restaurant manager and other team members to achieve overall business goals.
   Collaborate with kitchen staff to ensure smooth coordination between front-of-house and back-of-house operations.
   

Qualifications:

• Proven experience in a supervisory or management role within the restaurant industry.
• Strong leadership and communication skills.
• Excellent customer service orientation.
• Knowledge of health and safety regulations.
• Familiarity with restaurant management software.
• Ability to work flexible hours, including weekends and evenings.

Education:

• A degree or diploma in Hospitality Management or a related field is a plus.

• Supervise and lead a team of customer service representatives

• Manage and provide administrative services (e.g., assisting patients with their appointments and making arrangements pertaining to their medical treatment).

• Perform service recovery such as managing complaints from patients.

• Chaperoning of patients to ensure smooth treatment process.

• Provide administrative support for corporate & insurance patients such as letter of guarantee, insurance forms etc.

• Ensure operability of patient hotline and to attend to enquiries from patients and clinics.

• Keep accurate and compete records consistent with regulations, policies, and procedures.

• Organise and prioritise own workload to ensure provision of quality services.

• Demonstrate an organised, effective, and timely approach to all tasks.

• Build and strengthen client relationships to achieve long-term partnerships.

• Develop a thorough understanding of our products and service offerings.

• Meet regularly with other team members to discuss progress.

• Generate progress reports for clients and senior leaders within the organisation.

• Other duties and projects assigned by your reporting officer as required.

• Cabin crew experience--is a PLUS

Job Description:

• Carry out project site supervision
• Assist Project Engineer on site
• Liaise and manage sub-contractors from all trades
• Ensure that work is carried out in compliance with drawings, designs, specifications and all authorities regulations
• Daily updates of work progress to Project Manager/ Engineer
• A good team player and willing to be stationed at the site office
• Assist in handling and receiving of materials & equipment on site
• Arrange and plan workers working schedule weekly / monthly
• Take daily site minute
• Additional: SMO/SDO duties

Requirements:

• Min 2-3 years working experience in construction site supervisor
• Secondary school/ GCE O Level or above

Our client is a Manufacturing company in the Biomedical industry. Due to their current expansion plan, they are looking for a Production Supervisor to join their Production team, in hopes of developing the current high performing production team. They are located in the North – easily accessible.

Duties

• Assist in overseeing daily production operation to ensure day-to-day operation runs smoothly
• Supervise the production team and responsible for manpower and machines allocation
• Execute and train staffs in production team to ensure they can perform their jobs accordingly
• Maintain and improve molding processes to reduce discrepancies
• Ad hoc duties assigned by superior

Requirement

• At least 2 years of experience in Manufacturing industry
• Diploma in any discipline

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]

EA License No: 19C9682
EA Personnel No: R2198636
EA Personnel Name: Oh Puey Xin

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

Assist Project Manager with the overall direction, coordination, implementation, execution, control, and completion of specific projects ensuring consistency with company strategy, commitments, and goals including (but not limited to):

• Supervise and manage landscape crews.
• Attend site inspection, tender show round, and meeting.
• Assist in bidding, estimating, and contract negotiations
• Prepare work schedules, and various reports and keep records of work done on-site.
• Pre-empt and troubleshoot on-site problems.
• Ensure safety regulations are implemented and complied with.
• Assist in manpower recruitment.

Requirements:

• Min. Diploma in Horticulture or equivalent.
• Min. 2 years practical experience in Indoor plant display / Nursery management / Outdoor maintenance.
• Competent in Microsoft Office applications (Word, PowerPoint, Excel, Outlook).
• Good communication and interpersonal skills, with the ability to interact and communicate effectively with all levels of staff.
• Must be well organized, meticulous, and possess good planning skills.
• Class 3 Driving License.

The working days/hours:

• Monday to Friday - 8:00 am to 5:00 pm

• Saturday - 8:00 am to 12:00 pm (2 sat off)

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

• Salary range: up to $7000
• Location: 1 Pandan Crescent
• Working hrs: 3.30pm – 12am (2nd shift)
• 5 days work: Mon to Fri
• 1 mth AWS and VB

Responsibilities:

• Oversee warehousing operations to fulfil customer orders on time.
• Streamline processes from Receiving to Shipping to reduce wastes and lead time.
• Accountable for inventory accuracy in raw material, WIP and Finished goods.
• Drive productivity and speed improvement for material flow processes through digitalization and automation initiative.
• Backup for production supervisors to execute timely completion of work orders.
• Responsible to maintain high safety and 5S standards.
• Ensure compliance of workplace safety rules, including but not limited to the usage of a personal protective equipment, if provided to you, while working; not involve in any unsafe or negligent act that may endanger peers or oneself; reporting unsafe work conditions and providing suggestions to improve safety/ health at work, as needed.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated Resume in MS Words format by using the APPLY NOW BUTTON.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Ng Shen Yee (Margaret)

Registration Number: R23116693

EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

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

CTO Responsibilities

• Design and develop our core product which will provide significant value to food and beverage operators and private chefs
• Rapidly iterate and test first version prototypes by collecting client feedback
• Make architecture decisions to ensure a strong, stable, and scalable product
• Building out our tech stack and engineering hiring plan
• Work with engineering team to increase their expertise and understanding of best development practices
• Partner with CEO and Co-founders to define, prioritize and realize product roadmap
• Managing in-house engineering team, contracted development partners, and head the integrations of partner API's to our platform
• Driving performance, efficiency and effectiveness of engineering and product development team
• Discover and implement new technologies that yield competitive advantage

CTO Requirements

• Experience working in an early-stage successful tech start-up
• A strong product sense and can build engaging tech for customers
• Ability to conduct technological analyses and research
• Significant experience in software architecture and personally building digital products from early-stage through to scaling and maturity, including solid software development management experience
• You’ve managed, mentored, and inspired a small team of engineers providing architectural guidance, code reviews, etc.
• Deep knowledge of full-stack modern development practices (ex: DevOps, APIs)
• Experience in project management to ensure timely deliverables
• Strong interpersonal skills and the ability to share/collaborate with peers
• Experience with a digital platform or Software-as-a-Service product in the food and beverage industry is necessary

Job Description:

• Assist in supervision of company operations and facilities management.

• Responsible for supervising maintenance, cleaning, grounds and security.

• Ensure that basic facilities, such as water and electricity, are well-maintained.

Job Requirement:

• Physically capable of performing the above duties.

• With relevant experience in operations supervision and facilities management.

• Required to work night shift permanently.

Review electrical engineering drawings and refer issues requiring changes.

Assign job tasks and work as per electrical project schedules.

Review all electrical drawings with Leadmen performing on assigned jobs to them.

Stimulate fabrication standards to ensure quality work attained from assigned staff.

Recruit, guide, train, monitor and terminate assigned employees as required.

Recommend effective solutions specified particular weight related to employment status of employees.

Schedule, assign, plan and supervise electrical shop personnel performance on different electrical projects.

Plan and prepare work and equipment usage schedule

Responsibilities:

• Oversee daily warehouse operational activities
• Responsible for inventory and distribution management
• In-charge of incoming and outgoing goods within the warehouse
• Ensure compliance with safety regulations and company standard
• Preparation of warehouse and inventory reports
• Develop new service solutions & projects for improvement
• Ad hoc duties as assigned

Requirement:

• Bachelor or Diploma in Supply Chain Management or Logistics or equivalent
• At least 3 - 5 years of warehouse/ inventory operations experience
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R1654399

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

REQUIREMENTS

• At least 1 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.

1, Project RC subcon supervisor

2, Manage a group of RC workers' daily activities

3, Supervise concreting works

4, supervise formwork works

5, supervise rebar works

6, Manage on site safety works

7, Coordination with Main Contractor for the subcontract works

8, Attend on site inspection

9, Budget control on site

10, Make sure the project is on schedule, with good quality, etc.