Provide guidance and day-to-day training to staff within assigned areaCarry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambienceManage and coordinate activities with people, products and equipment to maximize sales and profitResponsibilitiesRestaurant OperationsLead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service teamCheck readiness of restaurant for service day and brief service crew on staffing roster for service dayManage customer flow and seating arrangementOversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessaryManage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessaryEnsure documentation of all cash shortage and surplus in record book and to tally payment collectionRestaurant Management & PlanningAct as point of escalation for service crew regarding service issuesResolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned taskLead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient mannerQuality Assurance & ControlEnforce restaurant quality, service, cleanliness and value standardsMonitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staffTrain and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices

You will oversee the general maintenance and minor repairs of equipment, facilities in our Serviced Residence. You will have close collaborations with colleagues from the different departments including Guest Service and Housekeeping to provide a smooth and pleasant stay for all our residents. You will report directly to the Manager or Assistant Manager, Engineering.

Responsibilities

You will:

• Maintain good physical conditions of the building and ensure that its heating, lighting and ventilation are of good working condition
• Conduct general maintenance works such as, painting, patching of walls, plumbing facilities, air-conditioning servicing, electrical switches and other fixtures and equipment to ensure smooth operations
• Perform routine preventive maintenance programme
• Check and inspect the building's machinery and equipment
• Respond and prioritise maintenance requisitions (MWO) and residents' requests to ensure they receive quality service and furnishings
• To take on additional specific security duties such as:

- Conducting patrols in property

- Note and report security and asset irregularities

- Follow emergency response plans and relevant safety procedures

- Assist in evacuation in the event of emergencies

• Perform related tasks as assigned

Job Requirements

You have:

• At least 2 years of relevant work experience preferred
• Attained at least a NITEC in Electrical, Mechanical, Aircon Maintenance, or an equivalent vocational qualification
• Knowledge of building mechanical and electrical (M&E) maintenance related technical skills
• Willingness to perform shifts

Job Description:-

• To perform opening and closing duties
• Perform daily operation tasks
• Provide excellent customer service at all time and ability to handle feedbacks
• Managing manpower by conducting recruitment, training and coaching to provide the best customer experience
• Lead and train team members and supervisors to achieve guest satisfaction, operation efficiency and productivity.
• Manage and oversee all incident reports ensuring the proper actions and documentations are followed through promptly
• Prepare and submit restaurant supplies ordering promptly to ensure smooth operation
• Monitor Inventory to ensure that resources are used effectively and minimizing wastage
• Maintain a high standards of personal hygiene and appearance at all time
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas
• Assist in the documentation of sales and operations reports for submission to HQ
• To ensure proper maintenance, cleaning of service equipment and outlet
• Undertake ad hoc duties assigned by the Management

Job Requirements:-

• Candidates must possess strong interpersonal and leadership skill with the ability to foster strong teamwork to expand capabilities
• Able to work independently as well as in a team
• Minimum 3 years of Management experience in the Food & Beverage industry is required for this position
• Guest oriented, service focus and strives to generate loyal patrons and regular customers
• Self-motivated, eye for details and strong organizational skills
• Able to work in a fast paced environment
• Responsible and positive working attitude
• Willing to 6 days a week on rotating shifts including weekends and public holidays
• Possess basic command of English for communication
• Able to start work immediately or with short notice period

Singaporeans are welcome to apply.

Interested applicants please email your resume to [email protected]

Responsibilities:

1. Coordinate and oversee all aspects of water pipe laying, diversion, and renewal projects from initiation to completion.
2. Collaborate with project stakeholders, including contractors, engineers, and local authorities, to ensure project goals and timelines are met.
3. Develop and maintain project schedules, ensuring efficient utilization of resources and adherence to deadlines.
4. Monitor project budgets, expenses, and resource allocation, identifying and addressing any discrepancies.
5. Ensure compliance with safety regulations and environmental standards throughout the project lifecycle.
6. Facilitate communication between project team members and stakeholders, ensuring a clear understanding of project objectives and requirements.
7. Track and report project progress, risks, and issues to the project manager and other relevant parties.
8. Conduct regular site visits to assess work quality, safety measures, and adherence to specifications.
9. Assist in the procurement of materials and equipment required for the projects.
10. Collaborate with local authorities to obtain necessary permits and approvals for project activities.

Qualifications:

1. Minimally Diploma or equivelant. (Fresh Graduate welcome to apply)
2. Strong organizational and multitasking skills.
3. Excellent communication and interpersonal abilities.
4. Proficient in project management tools and software.
5. Ability to work independently and as part of a team.
6. Problem-solving skills and attention to detail.

Job Responsibilities

Overseeing the FOH service staff to ensure a high level of customer satisfaction.

● Supervise and coordinate the activities of front-of-house staff to ensure smooth and efficient service operations during peak dining hours.

● Train and guide service staff on customer service standards, as well as monitor interactions with customers to ensure a positive dining experience.

● Provide guidance on proper service techniques, menu knowledge, and customer engagement.

● Monitor the presentation and quality of food and beverages before they are served.

● Address customer concerns and complaints in a timely and professional manner.

● Ensure compliance with health and safety regulations to maintain high-quality hygiene standards.

● Carry out any ad-hoc duties as assigned.

Job Requirements

● Best with 1 year working experience in a restaurant, hospitality management and/or other related field.

● Ability to handle challenges and solve problems.

● Familiarity with health and safety regulations and food safety standards.

● Effective verbal and written communication skills in English, fluent in Korean will be an added advantage.

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated
• Bilingual in English and Mandarin to communicate with customers

Job Title: Associate / Senior Associate, Manpower Planning & Management

Job Location: Fusionopolis Way , Singapore

Job Type: Contract - 6 Months (with possibility of extension for another 6 months)

Working Hours: 8:30 AM - 6:00 PM

Job Responsibilities

• Our Division's vision is to develop all staff to their fullest potential and to help them make meaningful contributions to the organisation and to Singapore. HR aspires to provide valued HR services to attract, develop, motivate and retain the best talent to help organisation achieve its mission.
• The HR Division comprises of the Recruitment, Planning & Policy, Analytics & Transformation, HR Operations, Talent Management and HR Partners departments.
• Gather data and information required for manpower reporting and surveys
• Prepare and clean data to ensure quality and usability for further analysis and future retrieval
• Conduct basic analysis of statistics for understanding of manpower trends
• Support the implementation of workforce solutions and interventions

Job Requirements

• Degree/Diploma in Human Resources
• Experience in Excellent analytical and organisational skills
• Knowledge of data visualization tools such as Qlik and Tableau, and programme development languages such as HTML, SQL or VBA is advantageous
• Strong interpersonal and communication skills.

This is an outsourced role.

If you are interested, kindly send your resume (in MS Word format) to Mounika at [email protected] stating your salary expectations & availability to take it forward.

To expedite processing, you can lodge your application directly at https://www.rmaconsultants.com.sg/employment/registerjobseeker.aspx or https://bit.ly/expeditejobappl

Mounika Tanuku

EA Licence No. 93C4403

EA Regn. No. R22109193

Job Description:

· Work closely with the Manager.

· Monitor outlet’s expenses, making sure that all costs are within the budget.

· Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports

· Make every effort to let customers feel welcome with friendly and uncompromising service.

· Supervise operations in outlet and serve customers.

· Handle customer complaints, maintaining good customer relationships.

· Progressively master the skills to run restaurant operations.

· Receive training and perform duties in various sections of company’s operations.

· Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;

· Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.

· Perform ad-hoc duties as assigned by superior.

Requirement：

· Bachelor degree or above

· Able to work on split shifts, weekends, and public holidays

· Service oriented and passionate working in F&B industry

· Possess good communication and interpersonal skills

· PC literate, well-organized and self-motivated

· Bilingual in English and Mandarin to communicate with customers

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Responsibilities:

• Responsible for installing, testing program security equipment in compliance with company policies and standards
• Manage multiple projects and ensure successful completion
• Provide technical support and assistance to sales team
• Provide troubleshooting assistance to security systems to clients
• Conduct on-site training and technical clarification for clients
• Utilize AutoCAD to design security systems and create building diagrams
• Maintain a high level of knowledge in security concepts
• Stay updated to industry trends and market practices
• Ad hoc duties as assigned

Requirements:

• Bachelor or Diploma in Electronic Engineering, Computer Engineering, Mechanical Engineering or Information Technology
• At least 3 - 5 years of experience in security, electronic, or electronic project implementation
• Prior experience dealing with security access control systems, CCTV, and alarm system products/ systems will be ideal
• Knowledge in Lenel, GE, Cisco, and S2 systems will be an added advantage

Interested candidates who wish to apply for the advertised position, please click 'APPLY' to send in your resume.

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.

Operations (Non-Halal)

• To prepare and ensure there are sufficient food items and non-food items to serve to customers
• Cooking – responsible for checking of oil condition, follow standard of procedures for frying and grilling of food and other food items
• Responsible to ensure food hygiene and cleanness of the kitchen to provide safety to both our company employees and customers
• Greet customers, take orders, suggest and recommend meal promotions appropriately
• Maintain the cleanliness of the back & front counter area, chiller, ice bin and beverage equipment on a regular basis

Other Requirements

• Ensure sufficient crew members to provide the best customer experience in terms of kitchen and counter staffing levels by doing recruitment, training and coaching
• Ordering, stock check, ensure condition of all delivery items are within specifications and ensure sufficient proper storage of all stocks
• Responsible for the sales and cash float used during the shift, comply with all the Finance and Operations Dept cash-handling policies
• Responsible to ensure our customers get the best service and experience by minimizing complaints, performing service recovery and giving recognition to staff based on customer compliments
• Ensure all equipment and the entire restaurant are fully-functioning, take actions to initiate repairs where necessary, etc
• Build sales for your restaurant by motivating and training your staff in terms of speed of service and product quality
• Oversee and conduct daily operations at the Restaurant
• Ad-hoc tasks assigned by direct supervisor

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards• Position kitchen staff according to operation needs to maximize kitchen efficiencies• Manage quality and level of kitchen inventory as well as products delivered from suppliers• Understand food cost models and how these impact the profitability of the restaurantsResponsibilitiesMenu Execution and Delivery• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control• Investigate causes and reasons for customer complaints pertaining to food quality• Oversee operations to ensure compliance with all safety procedures and guidelines• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management• Lead team by providing guidance, support and motivation• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• 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 costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Description

• Industry/ Organization Type: Food Manufacturing
• Position Title: Quality Management & Product Development Executive
• Working Location: Senoko South
• Working Hours: 5 days, Monday – Friday, 9 am – 6:10 pm
• Salary: Basic + AWS + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Implement, manage and conduct periodically internal audit according to Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems, ensuring adherence to all certification requirements.
• Support daily operations, troubleshoot non-conformances, and ensure all products meet statutory and regulatory requirements.
• Utilize 7 QC tools for effective problem-solving, identifying root causes of non-conformities from various sources including supplier issues and customer complaints.
• Oversee compliance to CCP, OPRP, and Quality Control Points, managing the non-conformity process from product hold to final stock disposition.
• Coordinate with government agencies/certification bodies for product registration and plant certification updates.
• Conduct trial runs for new products, packaging, and equipment, ensuring validation of test protocols.
• Maintain product formulations and specifications, including nutritional information and shelf life assessments.
• Drive cross-functional collaboration to resolve quality and food safety issues, contributing to system and process improvements for cost optimization and compliance.
• As a Master Document Controller, formalize documents for Food Safety and Quality document and records as per documented information procedure, maintain record keeping.
• Provide training (GMP Hygiene, HACCP and Food Safety) to Operations and Production staff.
• Conduct incoming raw material checks, in-process QC checks and finished product microbiological testing, review QA/QC reports for accuracy and compliance.
• Any ad hoc tasks assigned by superior.

APPLY NOW!!!

• Degree in Food Technology, Food Science, or a related field.
• Minimum of 3 years of experience in QA/QC within the food industry.
• Knowledge of ISO Quality and Food Safety standards, including QMS 9001, FSMS 22000, HACCP,
• 5S, GMP, and other PRPs.
• A resilient team player, quality-focused, and action-oriented.
• Experience with Statistical Process Control, visual board management, and waste elimination is advantageous.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #66054 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Responsibilities:

• Works closely with the head chef and is rsponsible for various aspects of kitchen operations.
• Gain a thorough understanding of kitchen operations, including food preparation, cooking techniques, and plating presentations.
• Assist chefs and kitchen staff in daily tasks such as ingredient preparation, cooking, and food service.
• Learn to oversee kitchen workflow and ensure adherence to quality and safety standards.
• Learn to manage inventory levels of food and kitchen supplies, including ordering, receiving, and storage procedures.
• Support the training and development of kitchen staff, including new hires and existing team members.
• Assist in monitoring food quality and consistency, ensuring that all dishes meet established standards for taste, presentation, and portion size.
• Learn to address customer feedback and implement corrective actions to resolve any issues related to food quality or service.
• Carry out any ad-hoc duties as assigned.

Job Requirements:

• 1 years of experience in a professional kitchen, with a focus on semi-fine dining.
• Previous experience in a kitchen environment or culinary education/training program is advantageous.
• Strong passion for the culinary arts and a desire to pursue a career in kitchen management.
• Excellent communication, organization, and problem-solving skills.
• Ability to work effectively in a fast-paced and dynamic environment.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Responsibilities:

• To assure an efficient execution of every project assigned.
• Carefully prepare and keep track of all project documents.
• Work closely with stakeholders to ensure that project activities operated smoothly.
• Communicate with the service engineer for conducting actual inspection and implementation.
• Plan and oversee the work of suppliers, subcontractors, and other service providers.
• Assess requirements and technical drawings to guarantee compliance.

Requirements:

• Min diploma in Engineering, Electrical Engineering, Mechanical Engineering, or relevant studies
• At least one year with relevant project management in the construction of process plants and water-related facilities
• Experience in M&E commissioning, testing, and troubleshooting abilities
• Able to work in a team

Interested candidates who wish to apply for the advertised position, please click 'APPLY' to send in your resume.

EA License No: 13C6305

Reg. No.: R1874608

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.

Job Objectives

To facilitate IT related projects/change requests/production fixes for BANK CLIENT, overseas subsidiaries and branches in the management accounting domains

Key Responsibilities

Candidates are expected to:-

• Understand business function and analyze users requirements, make a clear scope of project and build consensus with users

• Lead in analysis and scoping of data sourcing and functional enhancements, functional/application design, functional specifications, discuss and obtain users agreements

• Obtain commitments from all identified stakeholders on creation of project plan and handle of project change management

• Create project schedule, project activity list and control to keep the schedule and within budget

• Prepare SIT test schedule and develop test cases

• Arrange with users to conduct User Acceptance Test and arrange with development team to prepare necessary test environment and support functional testing

• Monitor and report on the progress of UAT and follow up with the error resolution

• Prepare necessary documents to facilitate and deliver the project (Release checklist, UAT results, etc)

Key Requirements

The candidate must have at least 10 years of IT working experience in the following areas:-

· Relevant experience in a Financial Institution for Management Accounting and Profitability Reporting

· Financial applications (e.g. General Ledger, cost management, budget, forecast) in banking environment

· Good understanding of data from core banking and treasury products

· Data mapping and data sourcing from data warehouse experience

· Good understanding in SDLC phases

· Capability in requirement analysis and functional design skills

· Capability of self-learning and a quick learner

· Be adaptable, flexible and be able to thrive in a challenging, fast-paced of a growing organization / environment

· Good communication (written and oral) skills

· Ability to network and influence others without direct oversight or supervision

· Ability to develop and maintain productive working relationships with colleagues in distributed global locations

· Knowledge in SQL

Candidate with the following knowledge will have added advantage:-

· Knowledge of PL/SQL in Unix environment

· Knowledge of Oracle Hyperion Essbase

· Knowledge of Oracle OFSAA and OBIEE

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area
• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
• Manage and coordinate activities with people, products and equipment to maximize sales and profitResponsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
• Check readiness of restaurant for service day and brief service crew on staffing roster for service day
• Manage customer flow and seating arrangement
• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues
• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards
• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Provide training to encourage role rotation amongst service staff
• Train and monitor staff in the company SOPs (standard operating procedures)
• Ensure workplace safety practices

This is a 12 months contract assigned to our clients

Work Location: To be confirmed

Salary Range : $6,000-$8,000

Job Description

1. OpenText Content Server

2. 5 or more years of experience designing, implementing and supporting OpenText ECM solutions with SAP.

3. At least 2 end to end implementation project of the most recent version of OpenText.

4. Must be familiar with ECM Baseline configuration and end-to-end functionality.

5. Hands-on knowledge of OpenText and/or SAP Document Management Tools i.e. ADA, xECM, ICC, VIM,

EFM

6. Strong functional knowledge of the OpenText solution

7. Content migration experience from other content management server to OpenText and linking with SAP.

8. Configure Required workflows

9. Well versed in business process like change management, regulated documents, quality management

10. Establish template management framework

11. Integration for SAP Systems in Extended ECM

12. Worked on a cloud implementation of Enterprise content management server will be an

added advantage.

13. Establish template management framework

14. Integration for SAP Systems in Extended ECM

15. Worked on a cloud implementation of Enterprise content management server will be an

added advantage.

16. Minimum 3 of hands-on experience in any of below,

- SAP Archiving and Document Access with SAP S/4HANA Cloud

- Content Management Interoperability Services (CMIS) interface

- SAP Invoice Management application

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

This is a 12 months contract assigned to our client

Work Location: To be confirmed

Salary Range : $6,000-$7,300

Job Description

1. 5 Years experience Java (Core & Enterprise)

2. Java Application Servers (Tomcat & WebLogic) .NET

3. Well versed Spring, Struts, Sprint Boot framework Hibernate, MyBatis-Plus JPA, REST web services

4. Well versed in Windows, Linux and/or Unix scripting Azure integration IIS Oracle database

(Core DB &PL/SQL), MSSQL

5. Good grasp on security fundamentals/PKI

6. Good knowledge of network fundamentals and issue investigation Apache Shiro, MapStruct,

Ant Design Vue

Scope of work:

1. Development SIT/UAT support

2. Implement micro services and enhancements

3. Production support, bug fixes, and enhancements

4. Support application minor/major upgrade

5. Hardware refresh including sanity test and regression test from system patching and minor/major

upgrade

You will undertake a supervisory role and be expected to manage a team of assistants. The primary responsibilities will include but not limited to,

I. Overseeing the revenue collection and account receivables function and to work with stakeholders on arrears recovery

II. Validate the completeness and accuracy of transactions by ensuring that all transactions are authorised, comply with prevailing policies and supporting documents are in order.

III. Monitor integrity of system processes by conducting sampling of transactions to ensure payments are in order.

IV. Ensure timely and accurate posting of transactions in accordance with documented processes.

V. Ensure that transactional accounting postings to general ledgers are accurate for the purpose of charging to the correct accounts.

VI. Conduct training to a team of financial appointment holders on procedures for managing and controlling resources and expenditure so as to carry out procurement, payment and reimbursement activities on the finance systems.

VII. Assess and propose changes to the processes, procedures and systems to achieve high level of efficiency and effectiveness.

VIII. Participate in system designs and conduct user acceptance test to ensure that system design meets the operational requirements.

IX. Work closely with IT & relevant parties to resolve payment related issues and ensure payment timeliness.

X. Develop, coach and motivate members of the team to deliver effective, responsive and customer-centric service to customers.

EDUCATION

Bachelor degree in Business Administration, Economics or Accountancy, and/or professional certifications or other equivalent qualifications.

EXPERIENCE

Candidates with 2 years of experience with Accounts background or equivalent professional qualifications will have an advantage.

Diploma holder with a minimum of 3 years of relevant experience may also apply.

On the job training will be provided.

Only Singaporeans may apply.

PERSONAL ATTRIBUTES / SKILLS

A positive attitude with initiative is essential.

A team player with leadership attribute and good interpersonal skills.

Possess strong oral and written communication skills with good public speaking skills and ability to train and coach.

Must be able to review and respond to changes and able to adapt to dynamic, quickly changing service environment.

Strong organizational, administrative and time management skills.

Meticulous, with an eye for details.

Knowledge of SAP and other accounting software is an added advantage.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Liaise with clients, consultants, and authorities on technical matters

Checking and ensuring all plans and work are as per specifications

Resolving any technical problems/difficulties that may arise on site

Assist the Senior Engineer in the performance of their duties

Ensure safety is considered during design and execution process

Offer suggestions to improve the designs for safety on site

Attend and participate in design meetings

Job Requirements

Degree in Civil and Structural Engineering or its equivalent that is recognized by the Professional Engineers Board of Singapore

WSH Officer

4-10 years of experience as an Engineer