Total 45 business management project planning job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Scope (Cooking Studios and Preparation Room)

1. To assist in the ordering of food.

2. To check food after delivery.

3. To portion out and distribute ingredients for practical cooking lessons for all levels.

4. To sweep and mop floor at the end of the day.

5. To clean and wipe table-tops and all other kitchen surfaces.

6. To wipe clean oven and stoves after cooking lessons.

7. To scrub, wash and wipe sink area.

8. To clear dustbins at the end of all practical lessons.

9. To check that all power points and gas levers are switched off.

10. To wash and dry kitchen cloth, aprons etc after practical lessons.

11. To monitor and replenish detergent bottles as when needed.

12. To assist to monitor and maintain pantry and update FCE teacher.

13. To wipe and air out all the cabinets every term.

14. To assist in the stock checking of equipment every semester.

15. To dismantle and spring clean oven and stoves once a semester.

16. To spring clean all rooms once a semester.

17. To supervise when repair works are carried out in the rooms.

Work Arrangement

Period of contract: 1st January to 30th November 2025

Working Hours: 7am to 4pm

Working Days: 3 Days per week

Nearest MRT: Bedok

Salary: $12 per hour

Requirement

- Experience handling and preparing food and/or cleaning experience

- Basic communication skills, reading, writing

EA License No.: 96C4864

Reg. No.: R22110485

Job Scope:

• Assist Nutrition & Food Science teachers in food preparation, storage of food and general kitchen maintenance including mopping of floors for all classes and stock check.
• Assist in collation of food orders and liaise with the suppliers e.g., faxing or orders made by teachers.
• Assist in the checking of food delivery, proportioning of ingredients for cooking lessons and stock of food supply.
• Assist teachers during cooking lessons and clean up after lessons.
• Maintain kitchen safety and equipment.
• Assist in maintaining cleanliness of every room in the department.
• To do general cleaning e.g., washing of aprons, kitchen towels, etc. and maintenance of kitchen and NFS Hub including mopping of kitchen floors regularly.
• To do stocktake, thorough cleaning of food labs utensils, equipment, and cabinets during holiday periods.

Salary:

$2000/mth

Contract Period:

From 1 Jan 2025 to 31 Dec 2025.

Working Arrangements:

Mondays to Thursdays: 7.30am to 3.45pm, inclusive of 45mins lunch break

Fridays: 7.30am to 3.15pm, inclusive of 45mins lunch break

Service not required on Saturdays, Sundays and gazetted public holidays

Requirements:

a) Shall have at least 1 year of working experience in Secondary Schools

b) Preferably with similar experience working in Nutrition and Food Science laboratory.

Reg No: 96C4864

EA License No: R22110839

Job Description:

Food Preparation - Assist in preparing and assembling ingredients for lessons, following instructions and recipes given by teachers.

Food Handling - Ensure proper food safety and-sanitation standards are always maintained. This includes handling, storing, and disposing of food safely.

Cleaning and Maintenance - Maintain a clean and organized kitchen area by washing dishes, utensils, and kitchen equipment. Clean and sanitize the floor, countertops, stovetops, and kitchen appliances regularly.

Stock Management - Assist in keeping track of inventory, including food items, cleaning supplies, and kitchen equipment. Notify the teachers when items need to be replenished.

Preparation/Office Room Area Support - Help with upkeeping and cleaning of the room, including clearing of dustbins, dusting of surfaces, mopping of floor as well as ensuring a tidy environment for teachers.

Waste Disposal - Properly dispose of food waste, recyclables, and other kitchen-related trash following established procedures and regulations.

Compliance - Adhere to health and safety regulations and school policies in the kitchen. Report any safety concerns or equipment malfunctions to the teachers.

Support with School Activities - Collaborate with staff, teachers, and other school personnel to assist in the coordination and execution of school events or activities that reauire the use of the kitchen and eauioment. This mav involve setting up for special events, providing food service during functions, and ensuring that the kitchen and dining areas are well-prepared for such occasions.

Requirements & Skills:

• Excellence Service Minded - Good interpersonal skills.
• Time Management - Ability to work efficiently and manage tasks within designated time frames.
• Teamwork - A willingness to collaborate with staff and other school personnel to ensure a smooth kitchen operation.
• Communication - Basic communication skills to follow instructions and communicate effectively with students, teachers, and staff in the school.
• Basic Culinary Skills - Proficiency in fundamental food preparation techniques, such as chopping, slicing, and cooking
• Hygiene - Maintain personal hygiene, including wearing appropriate kitchen attire and following personal cleanliness standards.
• Food Safety Knowledge - Understanding of food safety and hygiene standards, including proper food handling, storage, and sanitation practices.
• Kitchen Equipment Proficiency - Familiarity with kitchen appliances and utensils, and the ability to use them safely and effectively.
• Cleaning and Sanitation - Competency in maintaining a clean and organized kitchen environment, including dishwashing, cleaning surfaces and floor.

Working Arrangement:

Location: Tanglin Road

Salary: $1900/Month

Working Hours:

• Mondays to Fridays: 7:30am to 3:30pm, inclusive of 1 hour lunch break

• Service is not required on Saturdays, Sundays and gazetted public holidays.

Service not required on Saturdays, Sundays and gazetted public holidays unless required for school events.

Contract Duration: 3 January to 31 October 2025

Job Requirements:

• WSQ Basic Food Hyigene Cert

• Has one (1) year of work experience as a Kitchen Helper

EA License No.: 96C4864

Reg. No.: R22110485

Job Description:

Cookery Room / Kitchen Main Duties

(a) Assist in placing order for food and ingredients.

(b) Assist in receiving and storing food supplies in both kitchens.

(c) Assist in preparation of ingredients prior to the start of the practical lessons.

(d) Mop and clean the floors of both kitchens daily to remove oily/greasy stains.

(e) Assist in the setting up and sorting of kitchen equipment and utensils.

(f) Assist in maintenance of perishable food supplies and items with expiration dates.

(g) General maintenance of cleanliness for both kitchens and to prevent accumulation of dust.

(h) Cleaning the refrigerators in both kitchens periodically

(i) Wash, dry and keep kitchen equipment and utensils used by teachers for lesson demonstration to students.

(j) Stow away crockeries and utensils previously left to dry.

(k) Cleaning of sink and window ledges, storage shelves and cupboards periodically.

(l) Tidying up the kitchen floors, sinks and centre tables after each practical lesson.

(m) Machine wash, dry, fold and neatly store dish cloths and tea towels used during practical lessons.

(n) Final check that safety valves are turned/switched back to neutral positions at the end of the day.

(o) Maintain neatness of utensils in shelves, cupboards, cabinets and drawers.

Cookery Room / Kitchen Stock-Check Duties

• Replace broken glassware from stock and be responsible for all equipment used in the teaching of Food & Consumer Education (FCE) / Food & Nutrition Science (NFS) lessons.

• Keep a stock-book and breakage record to indicate necessary item replacement.

• Prepare an inventory stock-list annually for the annual stock-take exercise.

Operations Support Duties

- To assist in cleaning special rooms and cabinets/cupboards and shelves and instruments/equipment or apparatus as and when required by the Operations Manager

- To help with emergency duties in movement of resources and simple logistics as and when necessary/required by the school.

Working Arrangement:

Location: Ubi

Salary: $1900/Month

Working Hours:

• Mondays to Fridays: 7:30am to 3:00pm, inclusive of 1 hour lunch break

• Service is not required on Saturdays, Sundays and gazetted public holidays.

Service not required on Saturdays, Sundays and gazetted public holidays unless required for school events.

Contract Duration: January to October 2025

Job Requirements:

• Has two (2) years of Secondary level education

• Has one (1) year of work experience as a Kitchen Helper

EA License No.: 96C4864

Reg. No.: R22110485

Responsibilities:

• Cooking all food menu, preparing all ingredients with stable quality

• Attending all team meeting and Participating in job training

• Food presenting all Food menu, and Preparing all related ingredient

• Follows existing recipes, Portion controls, and presenting food and dessert along with specifications

• Maintain the highest quality, consistent cleaning Cooking work station

• Provide support to other teams according to the team lead assignment

• Maintenance, cleaning equipment and tools / Ensuring the stock is up to date

Requirements:

• Minimum 10 years of experience in Western food cooking and preparation.

• Able to manage all stations.

• Develop new menus if needed.

Ng Jiong Han

Reg. No.: R24124673

Business Edge Personnel Services

EA License No.: 96C4864

What the role is

Reporting to the Community Architect Team, the candidate will be required to perform the following key tasks:

What you will be working on

1) Partnership and Engagement

• Partnership and Engagement Strategy

(a) Connect partnership and engagement plans with policy intent

(b) Situate partnership and engagement plans in operating context and manage risks

• Sense and Evaluate Impact

(a) Set indicators, identify suitable output and outcome indicators, and collect data

(b) Analyse data and evaluate effectiveness of engagement based on intended outcomes

• Design Engagements

(a) Design engagements that are aligned to objectives, using appropriate partnership and engagement strategies and techniques

(b) Design interventions to amplify and close the loop for engagements

• Stakeholder Engagement (including internal stakeholders)

(a) Identify and prioritise stakeholders based on issue/domain area

(b) Build and sustain relationships with stakeholders

• Mobilisation

Mobilise partners or community, including internal stakeholders, to co-create and co-deliver outcomes

2) Programme Evaluation

• Evaluation planning

Develop a robust evaluation plan at the start of a programme for the monitoring and execution of reviews for programmes/policies. The components of an evaluation plan include programme theory, indicators to reflect desired outcomes, data collection plans, and evaluation requirements

• Review Execution

Conduct reviews to assess the impact and value-for-money of a programme or project by applying evaluation methods, approaches, and tools. This includes reviewing programme outcomes and achievement of indicators, validating key assumptions and contributing factors, identifying process and policy gaps, and recommending solutions

• Evaluation Reporting and Follow-ups

Prepare, present, and follow through on the findings and recommendations from reviews in support of organisational decision making

3) Public Communications

• Marketing Communications Strategy

Develop marketing communications strategy and implementation plan tailored to specific audience profile to achieve desired outcomes

• Message Framing and Delivery

Craft and deliver messages in a manner that is aligned to communications strategy and objectives while considering different target audiences

• Outreach and Engagement (including internal communications)

Develop and implement engagement programmes to obtain buy-in from the public and internal stakeholders on policies

4) Service Delivery

• Customer Experience and Service Design

Understand different customer segments based on characteristics, behaviours and needs, and design services around customer journey and experience

• Customer Service and Case Management

Effectively deliver services, coordinate, and manage service cases, from the start of service requests to their resolution, including resolving service challenges and performing service recovery where needed

• Service Operations Planning and Management

Establish systems, processes and resources needed to deliver services effectively and efficiently.

• Service Tech Innovation and Application

Use technologies to automate and deliver day-to-day service operations and improve work efficiency

Location:

Near Paya Lebar MRT

Salary:

$3800 to $5000

What we are looking for

• Tertiary qualifications

• At least 2 to 3 years of experience in partner engagement, account/programme management, and data analytics including data mining

• Strong collaborator, yet able to work independently and articulate findings to management

• Good communicator of ideas and ability to think out of the box

• Initiative-taker, independent and able to rise to challenges and meet implementation deadlines effectively

• Good speaking, writing and critical thinking skills

• Those familiar with data visualisation tools will be an added advantage

Applicants without the required qualification but possess the relevant work experience are welcome to apply

The successful candidate will be offered a 2-year contract in the first instance and may be considered for an extension or be placed on a permanent tenure, subject to availability of permanent headcount

Reg No: 96C4864

EA License No: R22110839

Job Scope:

1. Prepare ingredients trays for NFS practical lessons/practical exam

2. Maintain cleanliness of two NFS kitchen (sweep, mop, help clean cooker, table and sink that are not properly cleaned by students and clear waste bin)

3. Assist with food, kitchen equipment and cleaning materials/ equipment order

4. Keep track of ingredients stock and expiry date

5. Clean refrigerator once in June and October

6. Wash and fold kitchen towels and apron (washing machine and dryer available)

7. Contact OM to report defects in kitchen 1 and 2

8. Maintain cleanliness of Staff Lounge 2 (sweep, mop, clean table and sink, top-up washing detergent and clear waste bin)

9. To perform any other duties assigned by the Principal, Vice-Principal, Operations Manager (OM) or Administration Manager (AM)

Working Arrangement:

Location: East Coast Road

Salary: $1950/Month

Contract Duration: 30 Dec 2024 to 31 Dec 2025

Working Hours:

• Mondays to Fridays: 7:30am to 4:30pm, inclusive of one(1) hour lunch break

• Service not required on Saturdays, Sundays and gazetted public holidays

Job Requirements:

a. Completed secondary education

b. Preferably one year of experience as FCE Kitchen Assistant in a secondary school setting

EA License No.: 96C4864

Reg. No.: R22110485

URGENT

Location : Old Choa Chu Kang

Position : Senior Executive (Planning & Organisation)

Contract period : Immediate (9months)

Working hours :

Mon-Thur : 8.30am – 6pm, Fri : 8.30am – 5.30pm with an hour lunch break

Job responsibilities

Project Management

• Conceptualise plans to design, develop, follow through and implement projects to transform and/or enhance smart campus experience

• Understand user requirements, formulate concept of operations, seek budget approval and handle procurement

• Manage internal project teams, stakeholders and vendors to ensure alignment of expectations and successful project implementation.

• Anticipate, identify and mitigate potential project risks and derailers to ensure adherence to the project schedule.

• Provide timely project updates to management as well as meeting platforms.

Research/Horizon Scanning

• Emerging trends in Training & Learning Development space/sector

• Industry awards and recognition opportunities for Organisations

Collation of inputs and put up submission, where needed

• RMAC reports

• KPI

• Internal audits

• Budget

• Project tracking

• Liability checks for library items

Designing of Broadcast messages

• Data governance

• Corporate events

• Innovation related publicity and visuals (innovation culture building)

Job requirement:

a. Has a degree with at least 2 years’ experience. Minimum offered salary $3,750 per month.

b. Possesses good written, communication and presentation skills

c. Possesses strong analytical and organisational skills

d. Has project management experience in handling multiple stakeholder projects

e. Is able to work independently or in a team

If you meet the above, please email your resume to [email protected]

EA License No: 96C4864 Reg. No.: R1106922

Job Scope:

· Day-to-day care and maintenance of the school green spaces (library planter, urban grow towers, Ecogarden, hydroponics system), including watering when required.

· Provide knowledge input and advice relating to all aspects of the garden, including pruning, staking, feeding and spraying pesticides.

· Regularly inspect school green spaces and undertake minor repairs, or advise the teacher-in-charge.

· Monitor and maintain the health of all the plants in the school green spaces.

· Address pest problems that could damage plants.

· Trim and fertilize green spaces.

· Mulch, edge and weed gardens.

· Routine Inventory check and organising of stores

· CCA Support -- Environmental Club & Project Works

Requirements:

Knowledge of:

· Trimming, tree cutting and pruning

· Irrigation and irrigation system management

· Application of chemical and organic herbicides, pesticides and fertilisers

· Soil management activities

· Sowing, cultivation and propagation of plants, trees and shrubs

· Cultivating fruit and vegetable plants

· How the hydroponic system functions, simple troubleshooting and problem solving

Candidate who has prior experience working in school or with children is preferred.

Contract Period: From 1 January 2025 to 31 December 2025 (option to extend till 2026)

Working Arrangement: · Mondays to Fridays: 8:00am to 12:00pm

Service is not required on Saturdays, Sundays, and gazetted public holidays

Location: Boon Lay Drive

Salary: TBA

URGENT

Location : Irrawaddy Road

Job Title: Personnel Officer (Talent & Performance Division)

Working hours

1. Mondays to Thursdays : 8.30 am to 6.00pm
2. Fridays : 8.30 am to 5.30pm
3. Saturdays : Day Off
4. Lunch : 1 hour

Contract duration (start/end date) : Jan 2025 (1 year)

Minimum qualifications

Diploma / Degree - Salary ranges from $2,500 - $3,500 per month depending on qualification and relevant working experience.

The scope which is non-exhaustive will include the following:

1) Manpower Monitoring and Planning: Proactively assess and manage the manpower situation to ensure adequate support and resource allocation.

2) Stakeholder Engagement: Collaborate with both internal and external stakeholders to coordinate and communicate deployment plans for SPF officers and new entrants.

3) Administrative Management: Oversee administrative tasks, including the maintenance of databases, preparation of monthly reports, and management of payment processes.

4) Procurement Activities: Facilitate the procurement of services and items as required, ensuring compliance with relevant policies and procedures.

5) HR System Support: Assist with system-related HR functions to enhance operational efficiency and effectiveness.

6) Other ad-hoc responsibilities.

Job requirement:

• Ability to multi-task and work independently in a fast-paced working environment.

• Comfortable in handling different profiles of internal and external stakeholders.

• Familiar with Microsoft Office applications and comfortable with learning a new system (i.e. HRP).

• Good working attitude, independent and able to work effectively in a team.

• Fresh (Diploma/Degree) graduates are welcome to apply.

Only shortlisted candidates will be notified.

If you meet the above, please email your resume to [email protected].

EA License No: 96C4864 Reg. No.: R1106922

Salary: $6,000 to $6,500
Allowance: transportation allowance Sgd 200

5 workday per week, fixed rest on Monday
working time: 10.30-10.30 (rest 2-3 hours break in between)

Lunch service usually end by 2.30pm, restart around 6pm

Working location: near to MRT Napier,

Main Responsibilities:
-Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
-Take responsibility for the business performance of the restaurant
-Analyse and planning restaurant sales levels and profitability
-Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
-Create and execute plans for department sales, profit and staff development
-Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
-Plan and coordinate menus
-Manage filing system and read company emails
-Handle disciplinary issues, conducting Annual review and confirmation of staff
-Provide effective leadership to the food and beverage Teams to ensure targets are met
-Constantly review, evaluate operations/procedures and suggest improvements to the management
-Coordinate the entire operation of the restaurant during scheduled shifts
-Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
-Ensure all employees adhere to the company's uniform standards
-Meet and greet customers and organise table reservations
-Advise customers on menu and beverage choice
-Conduct orientation and training and coach new trainees
-Plan staff duty roster and cleaning duties
-Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
-Maintain high standards of quality control, hygiene, and health and safety
-Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
-Perform banking duties
-Any other appropriate duties and responsibilities as assigned

Requirement:
-At lease 2 years of experience in a fine dining restaurant and management
-Has experience as a restaurant manager or assistant restaurant manager is preferable

Job Description:

Cookery Room / Kitchen Main Duties

(a) Assist in placing order for food and ingredients.

(b) Assist in receiving and storing food supplies in both kitchens.

(c) Assist in preparation of ingredients prior to the start of the practical lessons.

(d) Mop and clean the floors of both kitchens daily to remove oily/greasy stains.

(e) Assist in the setting up and sorting of kitchen equipment and utensils.

(f) Assist in maintenance of perishable food supplies and items with expiration dates.

(g) General maintenance of cleanliness for both kitchens and to prevent accumulation of dust.

(h) Cleaning the refrigerators in both kitchens periodically

(i) Wash, dry and keep kitchen equipment and utensils used by teachers for lesson demonstration to students.

(j) Stow away crockeries and utensils previously left to dry.

(k) Cleaning of sink and window ledges, storage shelves and cupboards periodically.

(l) Tidying up the kitchen floors, sinks and centre tables after each practical lesson.

(m) Machine wash, dry, fold and neatly store dish cloths and tea towels used during practical lessons.

(n) Final check that safety valves are turned/switched back to neutral positions at the end of the day.

(o) Maintain neatness of utensils in shelves, cupboards, cabinets and drawers.

Cookery Room / Kitchen Stock-Check Duties

• Replace broken glassware from stock and be responsible for all equipment used in the teaching of

Food & Consumer Education (FCE) / Food & Nutrition Science (NFS) lessons.

• Keep a stock-book and breakage record to indicate necessary item replacement.

• Prepare an inventory stock-list annually for the annual stock-take exercise.

Operations Support Duties

- To assist in cleaning special rooms and cabinets/cupboards and shelves and instruments/equipment or apparatus as and when required by the Operations Manager

- To work as a team with other Operations Support Officers in the school in logistics when necessary/required

- To help with emergency duties in movement of resources and simple logistics as and when necessary/required by the school.

The Candidate is also expected to perform any other duties as and when assigned by the School Management.

Working Arrangement:

Location: Ubi

Working Hours:

• Mondays to Fridays: 7:00am to 3:00pm, inclusive of 1 hour lunch break

• Service is not required on Saturdays, Sundays and gazetted public holidays

• Service is not required on designated school holidays and scheduled school holidays.

Contract Duration: 16 Dec 2024 - 15 Nov 2025

Job Requirements:

• Has one (1) year of work experience as a Kitchen / Cookery Room helper / assistant

EA License No.: 96C4864

Reg. No.: R22110485

Job Description:

Daily basis:

1. General cleaning of kitchens including cleaning tabletops, sinks, cookers, sweeping and mopping of the floor and emptying dustbins.

2. Upkeep kitchen and food hygiene (includes proper food handling and storage).

3. Practice kitchen safety (handling electrical appliances and sharp objects, keeping them safe).

4. Fill up the soaps, check the cutlery and ensure equipment are in place for each unit.

5. Ensure proper labelling and organize kitchen utensils and equipment according to both kitchens.

6. Take in the day’s food orders delivered. Put the food ingredients in the refrigerator or kitchen table for the respective teachers/classes. Clear unwanted packaging or boxes.

7. Put all the food order invoices in 1 file.

8. To prepare the week’s practical based on recipe given by portioning for individual students.

9. Assist teachers during lessons, help to replenish items, clear teachers’ tables, assist student with usage of kitchen utensils and appliances where necessary.

10. After each lesson, help clean up and store food properly. Note the leftovers to carry forward.

11. After each lesson, check all cookers are switched off, sinks are clean, cookers are clean, and rubbish is disposed of. Clear the rubbish bins.

12. Laundry for kitchen towels: Dry those in washing machine using the dryer.

Weekly basis (preferably on Fridays):

1. Thoroughly clean the cookers and ovens and clear the chokes in the sinks.

2. Ensure that all kitchen appliances such as microwave ovens, steamers, rice cookers and so forth are well clean and maintain.

3. Check and clear fridges of unwanted/spoilt foods and wipe clean all fridges in both kitchens and prep room.

4. Check supply of detergents and inform teachers if need to replenish.

5. Wipe and clean all surfaces of the tables, chairs, and cabinets in the prep room.

6. Sweep and mop the floor of both kitchens and preparation room.

Before the start of each term:

1. Check and ensure all left over foods (in the fridge) are used up, given away or disposed.

2. Ensure all utensils are kept properly and none left on sink tops.

3. Check all cutleries are in order.

4. Ensure all food are to be kept in the fridge where possible or in the kitchen cabinet (leftovers).

5. Ensure the kitchen cookers, ovens and sinks are thoroughly cleaned.

6. Check and ensure all taps, electric points and gas mains are switch off.

7. All empty delivery boxes and packages are properly disposed.

8. All table and chairs and cabinets are wiped clean in both kitchens and

prep room.

9. Assist in the proper disposal of equipment for condemnation.

Working Arrangement:

Location: Potong Pasir

Working Hours:

• Mondays to Fridays: 8:00am to 4:00pm, inclusive of 1hr lunch break

• Service not required on Saturdays, Sundays and gazette public holidays

• Service is not required on designated school holidays and scheduled school holidays.

Contract Duration: 1 Dec 2024 - 30 Nov 2025

Job Requirements:

• Has one (1) year of work experience as a Kitchen / Cookery Room helper / assistant

EA License No.: 96C4864

Reg. No.: R22110485

Job Scope:

Daily frontline operations

o reception – attending to public enquiries and public collecting documents such as result of search of marriage records and extract copy of certificate, registering couples for solemnisation at ROMM, assisting public to submit applications at ROMM’s eKiosk

o counter – preparing couples for VDSD interview session with Kadi, assist public for ROMM services

Administrative support

o processing, preparing and issuing acknowledgement letters for cancellation of marriage applications

o screening of applicants for matters such as past marriage records

o processing applications for searching of old marriage records and extract of certificate of marriage (COM).

o ensuring completion of attendance of ad hoc Kadi/Naib Kadi providing coverage of duties

o assigning of cases to ROMM Kadi for follow-up.

o Assisting in the digitisation of marriage records, i.e. preparing and packing of documents for scanning by vendor, verification of scanned vs physical records, saving of scanned documents into eRegistry and packing of physical records for storage.

· Other duties assigned by supervisor

Working Arrangement:

Location: Lengkok Bahru

Contract Duration: 3 Months

Working Hours:

1. Mon – Thurs: 8 am to 5:30 pm
   1. Fri: 8 am to 5 pm
   2. Sat: 8 am to 12pm (on rotation)
   3. Work from office only

Job Requirements:

• Prior experience in customer service
• Basic knowledge in Microsoft applications

EA License No.: 96C4864

Reg. No.: R22110485

The candidate roles and responsibilities are to control, maintain and prepare high-quality Indian Traditional cuisine for customers to enjoy.

Responsibilities

• Manage food preparation and production of Indian cuisine items e.g Biryani, Prata, Curry, Kuli Paniyaram
• Ensure efficient, cost-effective operation and profitability of food production
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Ensure best cleanliness and sanitation practices
• Manage compliance with food and beverage hygiene policies and procedures.
• Arrange for repairs when necessary
• Oversee the work of subordinates

Qualifications

• Minimum 5-10 years’ experience as a Chettinad Chef
• Ability to communicate clearly with managers, suppliers, and customers.
• Food Hygiene Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Job Descriptions:

• Overseeing day-to-day operations of the restaurant to ensure a smooth and efficient

workflow.

• Managing staff, including scheduling, training, and ensuring high service standards.

• Maintaining inventory, coordinating with suppliers, and ensuring timely procurement

of high-quality ingredients.

• Ensuring adherence to all health and safety regulations in the kitchen and dining areas.

• Handling customer inquiries, resolving complaints, and ensuring overall customer

satisfaction.

• Monitoring financial performance, including managing budgets, controlling costs,

and achieving revenue targets.

• Developing marketing strategies and promotional activities to enhance the

restaurant’s visibility and attract customers.

• Ensuring the restaurant’s ambiance and décor are in line with the expectations of

guests, providing a warm and inviting environment.

Job Requirements:

-4-5years related experience

- degree holder

-

Job Scope:

• Be part of the Transformation and Research Analytics (TRA) team to support the execution of various tasks related to configuring survey polls, distributing unique QR codes, adjusting publicity images, and collaborating with public transport and point-to-point operators.
• Conducting testing, addressing implementation challenges, tracking poll participation rates, and analysing poll results using software such as Excel or other visualization tools.
• Draft the presentation slides to share the outcomes of the polls.
• Supporting digitalisation efforts.

Job Requirements:

• Proficiency in MS Word, Excel, Powerpoint, and FormSG
• Ability to work independently and collaboratively as a team
• Good communications skills and able to engage stakeholders
• Positive attitude and fast learner
• Education qualification: Diploma

Working Hours: Mondays to Thursdays : 8.30 am – 6.00 pm / Fridays : 8.30 am – 5.30 pm

Salary Range: $1,900 to $3,500

Contract Duration: 6-month

Location: Labrador Park MRT Station

Job Description:

• To oversee and represent the venue’s catering and hospitality experience to both internal and external stakeholders. Ensure effective management and coordination of facilities, procurement, storage, production, and service delivery through the appointed catering services agent and its third party vendors.

Strategy, Concept, Product, Pricing:

• Develop and align the catering and hospitality strategy and concept with the overall experience-vision of the organisation.
• Create innovative, balanced and value-add catering menus and packages benchmarked against USPs of our venue, market trend and pricing. (e.g., create signature items).
• Constantly identify catering partners, vendors, products and brands that could be engaged to elevate variety in offering.
• Develop and review a master catering business, profit-share (e.g. % over GTO, rental) and pricing model and strategy.
• Competitor shop. Be knowledgeable of city-wide commercial and community events, festivals, concept, partners, vendors, suppliers, offer and price.

Commercial, Sales, Business Development, Government Agency, NGO Support:

• To partake in joint discussions to understand the overall community activation strategy, objectives and identified operating areas.
• Jointly engage the catering services agent to recommend catering model, concepts, type of infrastructure, suppliers, vendors and pricing.
• To be POC assigned to each event, linking the catering services agent (POC) to ensure that all requirements, schedule, agreement, changes and in particular; third party vendors support and processes are well managed
• To be informed and updated on venues confidential event calendar.
• Establish good rapport with event partners, hirers, promotor, sponsor, vendors and contractors, where applicable.

Branding Operations:

• Recommend and coordinate branding of concessionaire or pop-up stall; façade, menu boards, menus (print and digital), guest amenities and related (e.g. measurements and contractor coordination and installation)

Operations:

• Establish operational mode (technical drawing layout of stalls / concessionaire, tentage, ground protection, counter, worktable and equipment layout, refrigeration and dry storage types and security, plumbing and water points (sink), waste management and waste oil disposal, utilities, gas farm, POS, order taking and service, queue management (e.g. Q pole formation).
• Facilitate functional design, aesthetics, equipment and work flow for all BOH and FOH.
• Identify and establish SOP for each type of operation.
• Establish manpower strategy and SOP for each type of operation and opportunity to collaborate with educational institutions and related.
• Source products, third party vendors, suppliers and work alongside the catering services agent to acquire and operate. Facilitate process directly, where necessary.
• Coordinate with catering services agent to ensure all catering products and services, build, signage, branding, utilities, waste management, licensing arrangements are in order and flag any issues catering issues.
• Maintain an image library of all set-ups, concepts, menu and beverage items, centrepieces, signages.
• Host periodic joint meetings to communicate the event calendar, pre – actual - post catering feedback, improvements and quarterly plan for forecasted catering strategy, menu and pricing.

Equipment, Inventory (ownership by catering services agent, third party vendor):

• Maintain and coordinate inventory of all BOH and FOH kitchen service equipment and diningware.
• Maintain and coordinate a proactive maintenance inventory and schedule of all BOH and FOH kitchen and service equipment.
• Maintain and coordinate inventory record of all beverage, dry store items and disposables.
• Facility Management, Housekeeping, Vector Control Plan
• Establish a robust SOP, schedule and checklist for suite maintenance, housekeeping, cleanliness and vector control.
• Identify and inspect clear cleaning responsibility between facility management team and caterer.
• Coordinate concessionaire and pop-up infrastructure (tentage and stall type and layout, equipment fit out), utility, plumbing and waste management.

Work Safety, Security:

• Ensure contractor compliance to all work safety documentations, approvals and vehicle entry clearance.
• Ensure catering compliance to venues First Aid Safety and EVAC procedures.

Food Hygiene and Safety:

• Establish and maintain robust Hygiene, Food Safety SOP with the catering services agent and third party vendors.
• Identify and obtain an indemnity process for third party operations and/or products or samples brought in by the event hirer, promotor, sponsor, their vendors and contractors, where applicable.

Support and execute ad-hoc duties and projects as assigned or required

Job Description:

• (a) General Cleanliness of School Kitchens and Preparatory Room

Sweep and mop kitchens daily (especially after practical lessons).

Ensure stoves and workings units are clean and free of food.

Maintain cleanliness of equipment and 4 refrigerators.

• (b) Online Ordering and Receiving of Groceries

Briefed by teachers on orders for practicals and how to pack the food and types of equipment needed.

Receives order from Minimart and checks orders against receipt.

Packs the food accordingly and places in the fridge.

• (c) Food Ingredients and Equipment Preparation for Lessons

Prepares and portion out the ingredients before the practical.

Prepares equipment for students depending on the equipment needed.

• (d) Conduct Stock-taking of Equipment

Check all equipment are returned and clean where necessary.

Keep all unused equipment once cleaned.

To assist teachers in accounting for all sharp equipment e.g. knives and peelers.

• (e) Monitoring of General Maintenance of Kitchen Hardware

Organize all equipment in cupboards and to keep all cupboards in good order.

Check for faulty equipment and to discard non-fixed assets after approval by Coordinator.

To update Coordinator on equipment that needs repair or replacement for Coordinator to procure.

Working Arrangement:

Location: Tanglin Road

Contract Duration: 6 January 2025 to 5 November 2025

Salary: $1800-1900/Month

Working Hours:

• Mondays to Fridays: 7:00am to 1.00pm (flexible hours depending on school needs), inclusive of 15 minutes’ break

• Service not required on Saturdays, Sundays and gazette public holidays

Job Requirements:

• An effective team player with good interpersonal and communication skills.
• A meticulous individual who is able to multi-task and work independently in a fast-paced environment
• 2 years of relevant work experience.

Job Scope

We are seeking a highly motivated and experienced candidate to join our Technology team.

• As a Solutions & Data Warehouse Architect, you will be responsible for creating and maintaining the technical vision and architecture of enterprise data warehouse, other complex IT systems and solutions.
• You will work closely with cross-functional teams to design and implement scalable, secured, and high-performing systems that meet the business requirements.
• Additionally, this role require expertise in data modelling, ETL processes, and data warehousing, along with a strategic mindset to align data solutions with business objectives.
• The ideal candidate will have extensive experience in handling complex data environments and a strong ability to translate business needs into technical solutions.
• The ideal candidate shall note that the role focuses more on design and planning function.
• The ideal candidate shall also manage any outsourced 3rd party contractor(s) who will be involved in the engineering build/ dev-ops and support/ operations maintenance and support functions.

Job Responsibilities:

Solutions Architect

• Develop and maintain the overall technical architecture for a variety of ICT systems and solutions.
• Collaborate with cross-functional teams to understand business requirements and translate and document them into technical solutions.
• Design and implement scalable, secure, and high-performing systems that meet business needs.
• Ensure the compatibility of different systems and solutions and promote integration where appropriate.
• Provide technical guidance and support to relevant project teams and stakeholders.
• Develop and implement best practices for systems and technical solutions, design, development, integration, deployment, and maintenance.
• Stay up to date with emerging technologies, tools, and platforms to improve existing systems and solutions.
• Communicate technical concepts and solutions to both technical and non-technical stakeholders.

Data Warehouse Architecture

• Design and develop data warehouse architecture to meet business requirements and support business intelligence initiatives.
• Collaborate with business stakeholders to understand data needs and translate them into technical specifications.
• Develop, implement, and optimize ETL processes to ensure efficient data extraction, transformation, and loading.
• Create and maintain data models, schemas, and metadata to support data integration and reporting.
• Ensure data quality, consistency, and integrity across all data warehouse components.
• Monitor and troubleshoot data warehouse performance and scalability issues.
• Stay up-to-date with emerging trend and technologies in data warehousing and business intelligence.
• Provide technical guidance and mentorship to junior team members.

Job Requirements:

• Strong technical knowledge and experience in a variety of systems and solutions, including the following:

o Cloud computing technologies (e.g., Amazon Web Services, Microsoft Azure, Google Cloud Platform, Ali-Cloud etc)

o Virtualization technologies (e.g., VMware, Hyper-Visor)

o High-availability system design concepts to empower mission critical live events (example: sports and entertainment)

o Operating systems (e.g., Windows, Linux)

o Proficiency in SQL and experience with database technologies (e.g.Oracle, Microsoft SQL Server, Postgres, NoSQL)

o Networking technologies (e.g., TCP/IP, DNS, DHCP)

o Cyber-Security technologies and concepts (e.g., penetration testing, vulnerability assessment, firewalls, intrusion detection systems, cryptography etc)

o DevOps tools and practices (e.g., Continuous Integration, Continuous deployment)

• Experience working with Enterprise Architecture tools and methodologies (e.g. TOGAF, ArchiMate, Blue Dolphin, Microsoft Visio etc.)
• Experience with ETL tools (e.g., Informatica, Talend, SSIS).
• Familiarity with big data technologies (e.g., Hadoop, Spark) and cloud data platforms (e.g., AWS Redshift, Google BigQuery, Azure Synapse).
• Business Intelligence and Analytics technologies (e.g., Tableau, Power BI, QlikView)
• Experience in architecting and documenting data and system integration
• Experience in data and information architecture (e.g data flow and data lineage)

Pre-requisities:

• Degree in Computer Science, Engineering, Information Systems or related discipline
• Minimum 5 years of experience in IT project management, with good appreciation of business needs and strong experience in digital build.
• Candidates with more experience may be appointed at Senior Manager level.
• Industry certifications in the following or equivalent will be a plus. (i.e. PMP, CITPM, Agile, SCRUM, COBIT, ITIL Change Management, Design Thinking etc).
• End-to-end systems implementation experience (of both SaaS and COTS solution) in two or more of the following business domain areas in either Public Sector OR Sports, Entertainment and Lifestyle industry will be advantageous:

o Point-of-Sales (for consumer F&B and events catering), includes onsite and mobile POS equipment.

o Digital signage systems and content management system.

o Public customer facing (Web, App and Digital Maps) for commercial venues.

o Customer relationship management system (CRM), and Marketing Automation.

o Digital twin, video analytics for public safety, people counting etc.

o Retail mall systems

Job Scope:

1. Daily Kitchen Duties

· Daily upkeep of the kitchens, including general cleanliness of food lab equipment, table tops, floor and sinks.

· Daily upkeep of kitchen facilities and equipment, including the hot water dispenser, refrigerator, oven and stove as well as the other appliances in the food labs.

· Daily checks and maintenance of the placements of tools and utensils.

· Daily management of food in the kitchen fridges and other storage containers. To inform Food Lab Manager or the NFS Unit coordinator if any of the ingredients are running low.

· Daily preparation of raw materials for classes (the cutting of meat/fish, separation of ingredients into specified portions according to class size, etc).

· Regular checks and management of utensils and cookware in the individual kitchen top and work station and to ensure that all food labs items are organized and accounted for.

1. Weekly / Monthly/ Termly Kitchen Duties

· Assist in the upkeep and maintenance of the signs (safety and miscellaneous) and posters in the kitchens.

· Assist in the termly kitchen stock-take of the equipment and utensils as instructed by Food Lab Manager or the NFS Unit coordinator.

· Labelling and bi-annual cleaning of tabletops, shelves and equipment which are to be done at least twice a year during the test/exam periods or June and December Holidays.

· Termly checks on perishables in the fridge and other containers.

1. Additional Duties

· Support afternoon cooking programs that take place in the food labs.

Support school-based activities involving the use of food labs.

Working Arrangement:

Duration: 1 January 2025 to 31 December 2026

Location: Dover Road

Salary: Hourly Rated

Working Hours:

· Mondays to Fridays: 7:30am to 3:00pm, inclusive of 1-hr lunch break (may be deployed for extended hours on some days);

· Service is not required on Saturdays, Sundays and gazetted public holidays;

· Service is not required on a regular basis during School Holidays.

Job Requirements:

· Basic certifications relating to food preparation and food safety;

· 2 years of working experience in related fields (culinary, food preparation etc);

· Has experience in store management and organization.

What you will be working on

Strategy Development and Implementation

• Implement actionable plans to cultivate a dynamic SkillsFuture ecosystem that aids enterprises in their upskilling initiatives.
• Engage with enterprises to grasp ground-level challenges concerning jobs and skills, refining strategies to devise pertinent SkillsFuture solutions.

Enterprise Engagement

• Account-manage intermediaries, including trade associations and larger enterprises, to boost SkillsFuture awareness and adoption among SMEs.
• Promote SkillsFuture through participation in events, forums, and other engagement platforms, targeting enterprises and relevant stakeholders.
• Support the creation of impactful SkillsFuture content for enterprise engagement across various channels.

Solutioning

• Aid in the development of intermediaries' capability and expertise to encourage and facilitate SkillsFuture adoption by enterprises.
• Formulate and execute a framework to assess the current state, gaps, and opportunities in enterprises’ skills acquisition, utilization, and recognition processes.

Operations

• Maintain an effective feedback loop with key stakeholders, ensuring timely reporting and data sharing to enhance process and program development.

What we are looking for

• Tertiary qualifications
• Minimum of 5 years of experience in partnership management, stakeholder engagement, or a similar role, preferably within the SkillsFuture ecosystem or related sectors.
• Demonstrated ability to develop and implement strategic plans that align with organizational goals.
• Strong interpersonal and communication skills, with a proven track record of building and maintaining relationships with a diverse set of stakeholders.
• Experience in program or project management, with a knack for identifying and solving complex problems.
• Possess analytical and strategic thinking skills to devise practical solutions to tackle work issues
• Possess project and resource management skills to handle concurrent work assignments, and deliver high quality-work within tight deadlines
• Ability to work collaboratively in a team environment and thrive a fast-paced, dynamic work setting.
• Deep understanding of the SkillsFuture initiative, workforce development trends, and the challenges and opportunities within the Singapore job market.
• A committed and strong advocate to continuous learning and professional development, in line with our organization’s values of innovation, collaboration, and lifelong learning.
• A proactive, innovative thinker who is passionate about making a difference in the SkillsFuture movement.

Job Scope:

(a) Maintain general cleanliness of equipment in the Cookery Rooms to ensure clean and hygienic condition for teaching and learning;

(b) Assist Teachers in preparation of ingredients for practical lessons eg mincing of meat, measure and apportion ingredients etc;

(c) Keep stock of ingredients in Food Labs to ensure sufficient supplies for teaching and learning;

(d) Clear Food Labs after lessons: cleaning of workbenches and sinks, sweeping of floors and mopping of floors, clearing of rubbish etc;

(e) Maintain general cleanliness of equipment and workplace in designated rooms; and

(f) Any other relevant duties assigned by the school supervisors and school leaders.

Working Arrangement:

Working Hours:

· Mondays to Thursdays: 7 am to 4.30 pm, inclusive of 1 hour lunch break.

· Fridays: 7 am to 4 pm, inclusive of 1 hour lunch break.

· Service not required on Saturdays, Sundays and gazetted public holidays.

Salary: $2300/Month

Contract Duration: 1 Jan 2025 to 31 Dec 2025

Job Requirements:

Candidate preferably have experience as an NFS Assistant in schools.

Be able to observe strict hygiene when preparing food ingredients for NFS lessons;

Benefits:

· Weekend Incentive

· Incentive Scheme

· Birthday Leave

· Medical with Dental Benefit

· Meal Provided

· Staff Discount

· Great Career Advancement

· Islandwide

Salary: up to $2,500 per month

RESPONSIBILITIES:

· Preparation of food in compliance with health and safety standards

· General cleaning and maintenance of kitchen equipment

· Ensuring smooth daily operations

· Assist in inventory management

· Customer Service

· On rotating stations

Work Arrangement:

5 Day Work Week (Including Sat, Sun & PH)

REQUIREMENTS:

No experience required as training will be provided

Passion for the F&B and service industry

Positive attitude and a team player

Location : Irrawaddy Road

Position : Executive (Budgeting & Resource Management)

Employment duration is 12 months

Estimated start date Jul 2024; or earlier and at a date determined by the Authority mutually agreeable with the Contractor.

Working hours:

• Mondays – Thursdays, 0830hrs – 1800hrs

• Fridays, 0830hrs – 1730hrs

We are looking for a pro-active and dynamic individual, with experience in budgeting and resource management. You will be part of a team and partners with internal stakeholders to optimise resources and achieve value-for-money acquisition and partake in assignments that helps optimise the budgeting and resource management process.

Requirements:

• Has a degree in Finance, Accounting, Business, or other relevant fields. Monthly salary of not more than $4,600 depending on relevant working experience.

• Possess good analytical skills and has effective interpersonal and communication skills to engage consultations with stakeholders on budgeting needs;

• Meticulous and independent worker who is able to deliver tasks with minimum supervision;

• Good time management and be able to meet deadlines;

• Experience in budgeting and resource management is preferred;

• Knowledge of Microsoft Office suite (e.g. Microsoft Excel and PowerPoint) and SAP would be an advantage

Candidate with good experience in General ledger, Chart of Accounts review and SAP experience.

We are also looking for candidates who are highly proficient in excel e.g. experience in handling complex data sets with advanced knowledge of excel, including data analysis, pivot tables etc.