Total 12 research assistant job vacancies in F&B / Tourism / Hospitality category in Singapore

This role will assist in designing, implementing, and administering Organisation Development & Learning strategies and initiatives that enhance the overall performance and effectiveness of the organisation.

Roles & Responsibilities

1. Onboarding Support

• Facilitate at new hire orientation.
• Schedule and co-facilitate Cultural Onboarding Programme for all employees.

2. Employee Engagement

• Plan and co-ordinate employee engagement sessions

3. Training and Course Administration

• Design and facilitate workshops, training programs and team-building activities that promote employee development and collaboration.
• Provide course administrative support, including coordinating with stakeholders and managing payment arrangements.

4. Learning Systems and Reporting

• Manage the learning system, including curating collections, course assignments, resolving activation issues, and addressing course-related inquiries.
• Refresh Monthly Learning Dashboard and incorporate latest metrics and performance insights

5. Support HR Communication

• Support HR and senior leadership to implement change management initiatives, including communication plans to ensure smooth implementation of organisational changes

6. Company Event Coordination and Wellness Program

• Facilitate Wellness meetings and manage communications for wellness and CSR initiatives.
• Collaborate with key stakeholders for company-wide events such as Dinner & Dance.

7. Analyse and Evaluate

• Assess training outcomes to measure goal achievement, behavioral changes, and organizational benefits for continuous improvement.

8. Project Support

• Support the implementation of Organisation Development and Learning projects, as needed.

Requirements

• Diploma or Bachelor's degree in Human Resource Management or related fields.
• Minimum 3 years experience in Human Resources, Learning, and/or Organisation Development.
• Strong verbal and written communication skills with the ability to interact effectively with employees at all levels.
• Proven track record of managing tasks responsibly and working independently.
• Analytical, goal-oriented, and detail-focused.
• Passionate about people development.
• Demonstrates a proactive, resourceful, and collaborative approach to work, coupled with excellent problem-solving skills.
• Proficient in Microsoft PowerPoint for course development and Excel for descriptive analysis and reporting. Experience with Canva Pro is highly desirable.

Information

Only shortlisted candidates will be notified.

The level of appointment will depend on the qualifications and experience of the candidate.

Reg No: 96C4864

EA License No: R22110839 PHANG SOON SIANG, ALOYSIUS

Job Description:

• To assist the teachers in the preparation of crockery and ingredients for cookery classes.
• To assist the teachers in the distribution of crockery and ingredients to students during cookery classes.
• To clean all equipment and crockery items used during cookery lessons and ensure these items are stored appropriately at the end of the working day.
• To ensure that table-tops and floors are kept clean at the end of each lesson, and at the end of the day.
• To perform any other duties as assigned by SH/HOD overseeing the department.

Working Arrangement:

• Location: Hougang
• Salary: $1900/Month
• Contract Duration:2 Jan 2025 to 24 Oct 2025
• Working Hours: Mon - Fri (7.30am to 4.30pm)

*· Service not required on Saturdays, Sundays, gazetted public holidays and school holidays in November and December and on the following days: Eve of Chinese New Year, Youth Day, eve of Teachers’ Day and Teachers’ Day, eve of National Day, Thanksgiving and Award Presentation Ceremony (TAPC), and first three weeks of June school holidays.

Job Requirements:

• GCE ‘N’ Level
• A valid WSQ Food Safety Course (FSC) Level 1 (or above) certification during period of contract: Possess knowledge of food preparation and safet
• At least 1 year of relevant experience in any previous food handling assignments.

EA License No.: 96C4864

Reg. No.: R22110485

Job Description:

• To assist the teachers in the preparation of crockery and ingredients for cookery classes.
• To assist the teachers in the distribution of crockery and ingredients to students during cookery classes.
• To clean all equipment and crockery items used during cookery lessons and ensure these items are stored appropriately at the end of the working day.
• To ensure that table-tops and floors are kept clean at the end of each lesson, and at the end of the day.
• To perform any other duties as assigned by SH/HOD overseeing the department.

Working Arrangement:

• Salary: $1900/Month
• Working Hours: Mon - Fri

Job Requirements:

• GCE ‘N’ Level
• A valid WSQ Food Safety Course (FSC) Level 1 (or above) certification during period of contract: Possess knowledge of food preparation and safet
• At least 1 year of relevant experience in any previous food handling assignments.

EA License No.: 96C4864

Reg. No.: R22110485

Job Description:

To support the Food and Consumer Education teachers in preparation and stocking up food ingredients, maintenance and cleaning of FCE rooms for students’ lessons.

• Keep the Cookery Room clean before and after lessons

• Organise, prepare the ingredients and cooking tools for lessons

• Assist the teachers during lessons in the Cookery Room

• Familiar with the operations of kitchen as well as food and science equipment in the Cookery Room

• Check ingredients ordered against the delivery orders/receipts

• Any other duties as and when assigned by the supervisor

Working Arrangement:

• Location: Ang Mo Kio
• Salary: $1900/Month
• Working Hours: Mon - Fri (7.30am to 3.30pm)

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

Contract Duration: 13 Jan 2025 to 31 May 2025

Job Requirements:

• At least three (3) years of working experience as a FCE Room Assistant/Cookery Room Assistant/Kitchen Assistant. Preferably in Secondary Schools.
• Those with secondary schools’ experience will be an added advantage.

EA License No.: 96C4864

Reg. No.: R22110485

Contract Period:

1 Jan 2025 to 31 Dec 2026 with option to extend 1 year

Working Arrangements:

Mondays to Thursdays: 7:00am to 4:30pm, inclusive of 1hr lunch break

Fridays: 7:00am to 4:00pm, inclusive of 1hr lunch break

(Tentative working hours, subjected to change based on school time table)

Service not required on Saturdays, Sundays and gazetted public holidays

Job Scope:

1. Safety in Food Labs

· Assist teachers with the general safety in the food lab i.e. clean up spills on the floor immediately to prevent slips and falls

· Assist teachers with simple first aid treaments such as cuts and burns

2. Receiving food order

· Receive food items ordered by teachers and check the food items against the delivery order

· Pack other food items with appropriate materials and put in the correct storage areas in the food lab

· Keep teachers informed if food items delivered are not in correct quantity or in unacceptable condition.

· Check for food expiry dates and inform teachers accordingly

3. Before and After Practical Lessons of FCE and NFS

· Wipe teachers’ working tables and demonstration table every morning before lessons.

· Clean and maintain the food lab equipment and room after lessons everyday

· Prepare food items and materials needed for practical lessons

· Wash linens that are used for lessons

· Dispose of kitchen refuse from the rubbish bin and lined the bin with trash bag in both labs after practical lessons.

4. Duties during school holidays and events

· Clean and maintain the lab inventory and equipment, report any defects to materials.

· Maintain equipment and utensils of workstations in both Food Laboratories during school holidays and special events stated below.

- GCE O level and N level practical examinations Staff sharing on cooking

- Inter-class competition

- Ad-hoc school programme that requires usage of food lab

Requirements:

1. Able to read and communicate in Simple English
2. Preferably Primary School Education
3. Preferably 3 years experiences as Food Lab Asst or its equivalent
4. Have knowledge in basic cooking skills and food safety
5. Have high standards of cleanliness and the ability to adhere to strict hygience rules
6. Good teamwork and flexible approach to working

Salary:

$2100/mth

Reg No: 96C4864

EA License No: R22110839

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 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.

Job Description:

· Work collaboratively with curators, artists, digital practitioners and exhibition designers to assist with the research, exhibition development and implementation of the Project Citizens showcase/exhibition.

· Support the team’s research on Singapore’s post-independence history.

· Work collaboratively with collection managers, conservators, curators, public service agencies and other related parties on curatorial projects and the collation and assessment of stories and artefacts submitted through FM programmes.

· Work with the curatorial team to research into, conceptualise and conduct video interviews of key leaders in Singapore’s immediate pre-and post-independence history. This includes:

o Conducting background research on the interviewees

o Drafting interview questions and conducting interviews alongside the curatorial team.

o Leading archival research for relevant audio-visual clips and photographs to use in the video productions.

· Seek permissions and copyright for material curated for use in FM exhibitions, video production, education and public engagement programmes.

· Manage content and text for translation and fabrication.

· Provide administration and operational support for above mentioned projects.

Working Arrangement:

Contract Duration: 1 Year

Working Hours: Mondays to Fridays (office hours)

Location: City Hall

Salary: $4000/Month

Job Requirements:

· Recognised degree/diploma in History or the Humanities or other disciplines relevant to Singapore’s post-independence history and nation building policies. Diploma holders with relevant work experience will also be considered;

· Proven excellence in research, analytical, writing and presentation skills;

· Ability to think creatively and imaginatively, with strengths in synthesising information from different sources and storytelling;

· Background in video production will be a strong advantage;

· Strong administrative and project management skills;

· Team player with excellent interpersonal and stakeholder management skills;

· Excellent command of the English language (written and verbal)

· Some weekend and after-work hours engagements might be required – candidates should be prepared to exercise some flexibility in his/her work schedule;

Job Scope:

Food Preparation:

· Assist teachers in preparing food for every practical lesson in Food Labs 1 and 2

· Take stock of leftover perishable food daily, and keep teacher updated

Cleaning Duties:

· Ensure cleanliness of Food Labs 1 and 2, and the Prep Room

· Daily cleaning of Food Labs 1 and 2 (cleaning of teacher’s and students’ work area, sinks, stoves, teacher’s food preparation and demonstration table, washing of utensils/equipment used for practical lessons)

· Daily mopping of the floors in Food Labs 1 and 2

· Daily washing of teacher’s kitchen linens

· Deep cleaning of the fridges, all the cabinets and all utensils/equipment once after all practical lessons have concluded

Other Duties:

· Assist in other ad-hoc FCE-related duties assigned by teachers

Any other ad-hoc duties as arranged and assigned by the school

(during school holiday)

Duties will include cleaning and sanitising the equipment, and preparing ingredients for upcoming lessons. During the September holidays, she will be doing deep cleaning of all cupboards and equipment. This will take quite a lot of time for both Food Labs.

Requirements:

· Preferably with experience in food preparation/handling and/or basic cleaning

· Excellent team-player who is organised, meticulous & the ability to multi-task

· Good communication & interpersonal skills

Salary: TBA

Location: Upper Changi Road

Contract Period: 3 months (June to Sept 2024)

Working Arrangement:

· Mondays to Fridays: 7.30am – 4.30pm, inclusive of 1hr lunch break

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

Job Description:

• (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.

Administrative Duties

• To cover Receptionist duties during lunch-hour of the Receptionist as and when required
• To help Library Assistant in shelving, covering and packing books when requested
• To help with simple, clerical work at the General Office as and when necessary/required.

Working Arrangement:

Location: Ubi Avenue 1

Contract Duration: 9 Months

Salary: $2400-2500/Month

Working Hours:

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

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

Job Requirements:

• Able to read and converse in Simple English
• Has one (1) year of work experience as a Kitchen / Cookery Room helper / assistant

Location : Middle Road

Position : Assistant Manager (Office Administration) – Workplace & Procurement

Contract period : Immediate (1 year)

Maximum $4900. Salary will be commensurate with experience.

Responsibilities

1. Mentor Executives in the following functions:

(a) day-to-day office operations and ensure that the office is clean, organised and runs smoothly and efficiently.

(b) maintenance of office equipment

(c) ensure office security systems are functioning properly

2. Submit accurate data/information to the Parent Ministry and other government agencies timely.

3. Monitor the receipt of e-invoices to ensure prompt processing.

4. Implement business continuity plans to address corporate risks.

5. Support Tote Board’s efforts in promoting sustainability.

6. Coordinate the office renovation project, including:

(a) close monitoring of project timelines

(b) ensure spending within budget

(c) ensure issues and delays are brought to Management’s attention promptly

7. First point of contact for audit queries directed to the Workplace & Procurement team

Requirements

1. At least two years of relevant working experience.

2. Good analytical and communication skills.

3. Meticulous, innovative and resourceful, with the ability to multi-task.

4. Customer-centric and able to work well with multiple stakeholders.

5. Some knowledge in Procurement and Facilities Management would be advantageous.