Total 36 accounts executive food job vacancies in F&B / Tourism / Hospitality category in D24 Lim Chu Kang, Tengah

Job Summary:

We are seeking an experienced and passionate Food Safety Trainer(s) to join our team at Absolute Kinetics Consultancy (AKC). The ideal candidate will be responsible for developing and delivering engaging, comprehensive training sessions on food safety standards, practices, and compliance. This role is critical to ensuring our clients achieve excellence in food safety management and maintain compliance with local and international food safety regulations.

Job Requirements:

• Conduct food safety training programs for employees at various levels, including managers, supervisors, and operational staff.
• Deliver training on topics such as food hygiene courses, HACCP principles, foodborne illnesses, and regulatory compliance.
• Ensure training aligns with food safety standards mandated by SFA (Singapore Food Agency)
• Administer and evaluate assessments to measure trainee understanding and performance by regulatory standards (e.g., Singapore Food Agency, SkillsFuture Singapore, Ministry of Education).
• Continuously improve training programs based on participant feedback, industry trends, and emerging regulatory changes.
• Work with the Training & Development team to process and implement corrective actions to learner feedback,uphold regulatory standards during training and propose improvements/additions/incorporation of modern training solutions for learners.
• Ensure all training programs are aligned & updated with regulatory standards and legislations prescribed by relevant authorities (e.g., Singapore Food Agency, Ministry of Education).
• Stay updated on changes in food safety regulations and practices to provide the most accurate training.

Minimum Entry Requirements:

1. NITEC Certificate equivalent or higher, in food science-related courses with food safety modules*. *Note: AEs who do not have NITEC Certificate equivalent or higher, in food science-related courses with food safety modules would need to have other food safety-related qualifications (e.g. Advanced Food Hygiene, WSQ Apply FSMS for Food Service Establishments, WSQ Food Safety Course Level 4, ISO 22000 Food Safety Management System Lead Auditor course certified by IRCA/CQI etc.).
2. Attained the following certifications:
3. WSQ Food Safety Course Level 1 (formerly known as WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures / Basic Food Hygiene Course) AND
4. WSQ Food Safety Course Level 3 (formerly known as WSQ Conduct Food & Beverage Hygiene Audit / Food Hygiene Officer Course)
5. At least two (2) years F&B experience in supervisory OR training OR consultancy area.
6. Work experience in food retail AND/OR food manufacturing.
7. ACTA/ACLP Certified.
8. DACE/DDDLP is preferred but not compulsory.
9. Multilingual capabilities to cater to diverse trainees (e.g., English and Chinese) is preferred but not compulsory.

Responsibilities

· To interact with patients on daily basis for meal ordering

· To take patients’ meal orders

· To follow up with any changes to patients’ meals (New Admissions, Meal Amendments, etc.)

· To key in patients’ meal orders to meal ordering form

· To work with Food Services Vendor for patients’ meals

· Ensure patients’ meal orders are accurate

· Assist with daily operations in Food Services

Requirements:

· Good interpersonal skills

· Good customer service

· Able to work effectively with Microsoft Excel, Computer, and Tablets

· Willing to stand for long hours

· Able to work in a team

Job Title: Food Hygiene Officer – (Catering Company) (ID7155)

Location: Clementi

Working Hours: Mon to Fri 9am-6.30pm

Salary: $3000-$4000

*Benefits: AL 12days, Performance Bonus

Job Description:

The Food Hygiene Officer ensures that all food safety and hygiene practices comply with local regulations and company standards. This role focuses on monitoring kitchen operations, ensuring hygiene protocols are followed, and implementing corrective actions to maintain a high standard of food safety.

Responsibilities:

• Lead the development and implementation of comprehensive hygiene and safety protocols, ensuring compliance with regulatory standards set by SFA, MUIS, MOM, JTC and other relevant authorities.

• Conduct regular inspections and audits of facilities, identifying areas for improvement and implementing corrective actions to maintain cleanliness and hygiene standards.

• Oversee the training and development of staff members on proper sanitation practices, including food handling, storage, and waste management.

• Collaborate with cross-functional teams to develop and execute crisis management plans, ensuring preparedness for emergencies such as foodborne illness outbreaks or facility-related incidents.

• Manage relationships with vendors and suppliers to ensure the quality and safety of food ingredients and equipment.

• Spearhead initiatives to optimize facility operations, including waste reduction strategies, energy efficiency measures, and cost-saving initiatives.

• Act as the primary point of contact for regulatory inspections and audits by SFA, MUIS, HACCP and ISO, maintaining thorough documentation and records to demonstrate compliance with hygiene standards.

• Analyze data and trends related to facility and food hygiene metrics, providing insights and recommendations for continuous improvement.

Requirements:

• Singaporean or PR only.

• Diploma or certification in Food Hygiene or related field.

• Familiarity with Singapore food safety laws and guidelines.

• Proven experience in food safety or catering operations.

• Excellent organizational and communication skills.

• Attention to detail and ability to manage multiple tasks.

Job Title: Senior Food Hygiene Officer (FHO) – (Catering Company) (ID7155)
Location: Clementi
Working Hours: Mon to Fri 9am-6.30pm
Salary: $3500-$4500
*Benefits: AL 12days, Performance Bonus

Job Description:
The Food Hygiene Officer ensures that all food safety and hygiene practices comply with local regulations and company standards. This role focuses on monitoring kitchen operations, ensuring hygiene protocols are followed, and implementing corrective actions to maintain a high standard of food safety.

Responsibilities:
• Lead the development and implementation of comprehensive hygiene and safety protocols, ensuring compliance with regulatory standards set by SFA, MUIS, MOM, JTC and other relevant authorities.
• Conduct regular inspections and audits of facilities, identifying areas for improvement and implementing corrective actions to maintain cleanliness and hygiene standards.
• Oversee the training and development of staff members on proper sanitation practices, including food handling, storage, and waste management.
• Collaborate with cross-functional teams to develop and execute crisis management plans, ensuring preparedness for emergencies such as foodborne illness outbreaks or facility-related incidents.
• Manage relationships with vendors and suppliers to ensure the quality and safety of food ingredients and equipment.
• Spearhead initiatives to optimize facility operations, including waste reduction strategies, energy efficiency measures, and cost-saving initiatives.
• Act as the primary point of contact for regulatory inspections and audits by SFA, MUIS, HACCP and ISO, maintaining thorough documentation and records to demonstrate compliance with hygiene standards.
• Analyze data and trends related to facility and food hygiene metrics, providing insights and recommendations for continuous improvement.
Requirements:
• Singaporean or PR only.
• Diploma or certification in Food Hygiene or related field.
• Familiarity with Singapore food safety laws and guidelines.
• Proven experience in food safety or catering operations.
• Excellent organizational and communication skills.
• Attention to detail and ability to manage multiple tasks.

Job Responsibilities

• Conduct audit and training as per ISO 22000, SS 590, HACCP & FSSC 22000 requirements;
• Lead audit team when audits and conduct 3rd Party management system certification audit;
• Ensure assigned audits are carried out in compliance with accreditation requirements;
• Review audit reports as and when assigned by Operations team;
• Follow-up closely with client on NC notes and take necessary actions to address and close queries promptly;
• Provide constructive feedback, recommendations, and corrective actions to address any food safety issues or gaps;
• To carry out any other task assigned by Operation Manager;
• Ensure compliance with Corporate policy & procedures, ISO/IEC 17021, ISO 19011 standard requirements;
• Develop course materials and conduct management system standards training.

Knowledge/ Skills/ Competencies Required (if applicable)

• Minimum Diploma or degree in a food related or bio-science discipline, or successful completion of a food related or bio-science higher education course or equivalent;
• Detailed and customer-oriented with strong interpersonal skills and a team player Excellent communication, report writing, presentation and analytical skills
• Willing to travel local/overseas for conducting audits;
• Computer literacy for MS Word, Excel, and PowerPoint;
• Professional training will be provided;
• Be able to work independently with high level of initiative and resourcefulness
• Minimum 4 years of work experiences in the food or associated industry including at least 1 year full time work in Quality Assurance or food safety functions in food production or manufacturing, retailing, inspection or enforcement or the equivalent;
• Preferable with prior food safety management system auditing experience
• To have knowledge of relevant food regulatory requirement;

Job Description & Requirements:

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Restaurant Regulations,

Ability to Work Under Pressure,

Exceptional Customer-Service Skills

Job Title: Food Technologist (Frozen Food Manufacturing Company) ID9115
Location: Pandan Loop
Working Hours: Mon to Fri 7:30am - 4:30pm, Sat 7:30am - 11:30am (alternate sat after probation)
Basic Salary: $3000-$3500

Benefit:
*AWS & variable bonus provided with AL 14 days

Job Description:
• R & D of new products and food tasting and testing
• Lead and manage a team of production workers and manage daily production process
• In charge in procurement and cost control and liaise with SFA
• To comply to safety regulations and security measures for warehouse operations
• Ensure compliance of all raw materials and finished product Maintain hygiene and safety in the workplace

Requirement:
•Degree in Food science OR Food technology with no experienced are welcomed to apply

Job Title: E-commerce Executive – (Shopee & Lazada) (ID4632)
Location: Tuas
Working Hours: Mon to Fri 8.15am-5.30pm
Salary: $3000-$3500

The Job Responsibilities:
• Explore opportunities with different e-commerce platforms such as Shopee and Lazada (launching soon) for collaboration
• Attend to customer enquiries through various channels such as email, phone and in person
• Design and/or edit marketing collaterals (brochure, leaflets etc)
• Conceptualise, plan and execute marketing campaigns; both online and offline
• Handle all activities related to organisation of events (training, product seminars, roadshows, exhibitions – event budget, liaising with vendors, handling, registration, managing exhibition booths etc)
• Social media management, review and assist to maximise brand experience and engagement
• Execution of content creation (videography, photography) and produce product videos
• Any other ad-hoc duties assigned

What It Takes:
• Bachelor’s degree or Diploma in Marketing, Digital Marketing or related field
• At least 2 years of relevant working experience
• Knowledge of graphic design software (e.g., Adobe Creative Suite)
• Familiarity with marketing analytics tools (e.g., Google Analytics)

Responsibilities include:

• Assist in daily operations
• Ensure that the restaurant and kitchen is properly maintained and clean
• Oversee food preparations, presentation and storage to ensure food health and safety compliancy
• Regular checks with customers to gather feedbacks
• Resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations,

· Preferably 5 years of previous experience in serving in restaurant

·Must be able to work night shift and split shift

·Must be able to work extra hours if needed

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Title: Ecommerce & Marketing Assistant Manager/ Executive (ID8121)
Location: Lakeside
Working Hour: 5 days work Monday-Friday 9am – 6pm
Salary: $4000 - $4500

Job Description:

Trade Marketing Support

Support Marketing Director in planning and executing marketing campaigns to promote 3rd party brands at retail supermarkets.
Coordinate marketing initiatives and promotional activities for 3rd party brand partners.
Develop advertising materials for POSM, digital and social media channels.
Assist in creating sales support materials and retail in-store promotions.

2. Retail Marketing for offline Gourmet Retail Shop and online QB Food Eshop

Support Marketing Director in implementing local store marketing, weekly promotions and activities to drive foot traffic and sales in Gourmet Retail Shop and QB Food online store to meet assigned sales target.
Plan weekly promotions for Gourmet retail shop and QB Food online store (including selecting right mix of products and setting pricing).
Assist in overseeing retail merchandising efforts for optimal product display and sales.

3. Marketing Apps Maintenance

Support marketing team to maintain and update mobile apps, and platform optimization.
Monitor and troubleshoot app performance issues for optimal functionality.
Collaborate with UX/UI designers to enhance user interfaces and overall user experience.


Requirement:
• Minimum Diploma holder in Sales & Marketing /Business Development or related discipline.
• At least 1 years of experience in e-commerce/retail background.
• Strong understanding of digital marketing, ecommerce platforms, order management systems, and fulfillment processes.
• Familiarity with tools like Google Analytics, UX/UI design principles.
• Proficient in search engine optimization (SEO), search engine marketing (SEM), social media marketing, email marketing and marketing automation.

Job Summary:

We are seeking a friendly and efficient F&B Food Stall Staff/Cashier to join our team. The successful candidate will be responsible for preparing and serving food and beverages, handling customer transactions, and maintaining a clean and organized food stall.

Key Responsibilities:

1. Food Preparation and Service:

- Prepare and serve food and beverages to customers in a timely and efficient manner.

- Ensure food is presented in a clean and appealing manner.

2. Cash Handling:

- Handle customer transactions accurately and efficiently.

- Operate a point-of-sale system and handle cash, credit card, and mobile payments.

3. Customer Service:

- Provide excellent customer service and respond to customer inquiries and complaints.

- Ensure customer satisfaction and resolve any issues promptly.

4. Food Stall Maintenance:

- Maintain a clean and organized food stall, including the kitchen area, serving counter, and surrounding area.

- Ensure all equipment and utensils are clean and in good working order.

5. Inventory Management:

- Monitor inventory levels and report any discrepancies to the supervisor.

- Assist with receiving and storing food and beverage deliveries.

6. Teamwork:

- Work collaboratively with other food stall staff to ensure seamless service delivery.

- Assist with other duties as needed, including cleaning and maintenance tasks.

Requirements:

1. Experience:

- Minimum 1 year of experience in a food and beverage establishment, preferably in a food stall or quick-service setting.

2. Service Skills:

- Excellent customer service skills and ability to work in a fast-paced environment.

3. Cash Handling:

- Experience with cash handling and point-of-sale systems.

4. Food Safety:

- Knowledge of food safety practices and procedures.

5. Education:

- High school diploma or equivalent.

6. Certifications:

- Food safety certification (e.g., HACCP, Food Safety Manager) an asset.

Working Conditions:

1. Work Environment:

- Fast-paced food stall environment with high volume of customers.

2. Working Hours:

- Flexible hours, including evenings, weekends, and holidays.

3. Physical Demands:

- Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment.

What We Offer:

1. Competitive Salary:

- Negotiable salary based on experience and qualifications.

2. Benefits:

- Comprehensive benefits package, including health insurance, paid time off, and training opportunities.

3. Career Development:

- Opportunities for career growth and professional development in a dynamic and expanding hospitality company.

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Able to prepare and cook South Indian dishes, North Indian dishes and Mamak Marination, such as Chicken/Fish/Mutton Curry, Kerala Fish Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, Pongal, Thalapakattu/ Dum/ Keema/ Kozhikode Briyani.

4. Able to prepare North Indian Foods such as Tandoori Chicken, Tikka Masala, Rogan Josh, Channa/ Panneer/ Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken i & etc.

5. Able to prepare Indian Sweets such as Kesary, Halwa, Rasagulla, Gulab Jamun, Vatlapam, Badam Milk, Kunafe, Baklava, Palkova, Badam Gheer, Rasmalai, Murukku, and other items for festive snack series.

6. Able to prepare meats, cutting, slicing and de-veining meats.

7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

9. Physically fit to carry heavy loading up to 40kg.

10. Able to meet production requirements and make ingredients requests based on production output.

11. Actively participate in duties when staff on leave as all-rounder.

12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.

14. Record temperature gauge for chillers and freezers daily.

15. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

16. Able to read and dish out foods based on platform orders, bulk and regular orders.

17. Always ensure use of Personal Protective Equipment.

18. Ensure kitchen KPIs are met.

19. Reports to Senior Cook.

Skills Required:

1. Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).

2. Able to operate large capacity cooking equipment, woks and stove.

3. Able to work long hours as operations commence from 4am to 4pm and different shifts.

4. Multiskilled to handle multiple products at one time and handle staff movements and stations.

5. Able to lift heavy bags (up to 40kg)

Education Qualification / Experience:

No education required, preferably experienced in culinary arts for at least 8 years’ experience.

Key Selection Criteria:

1. Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)

2. Ability to work on different shifts and manage staff

3. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

1. Manufacturing Kitchen / Mamak Stall some times to assess use of products

2. Long hours due to long operational hours

3. Physically able to stand long hours

4. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training

Salary Range:

$3,200 - $4,800

Remunerations:

Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

Recruitment Contact:

Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected].

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Able to prepare and cook South Indian dishes, North Indian dishes and Mamak Marination, such as Chicken/Fish/Mutton Curry, Kerala Fish Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, Pongal, Thalapakattu/ Dum/ Keema/ Kozhikode Briyani.

4. Able to prepare North Indian Foods such as Tandoori Chicken, Tikka Masala, Rogan Josh, Channa/ Panneer/ Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken i & etc.

5. Able to prepare Indian Sweets such as Kesary, Halwa, Rasagulla, Gulab Jamun, Vatlapam, Badam Milk, Kunafe, Baklava, Palkova, Badam Gheer, Rasmalai, Murukku, and other items for festive snack series.

6. Able to prepare meats, cutting, slicing and de-veining meats.

7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

9. Physically fit to carry heavy loading up to 40kg.

10. Able to meet production requirements and make ingredients requests based on production output.

11. Manage cooks in kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as all-rounder.

12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.

14. Record temperature gauge for chillers and freezers daily.

15. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

16. Able to read and dish out foods based on platform orders, bulk and regular orders.

17. Always ensure use of Personal Protective Equipment.

18. Ensure kitchen KPIs are met.

19. Reports to Director.

Skills Required:

1. Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).

2. Able to operate large capacity cooking equipment, woks and stove.

3. Able to work long hours as operations commence from 4am to 4pm and different shifts.

4. Multiskilled to handle multiple products at one time and handle staff movements and stations.

5. Able to lift heavy bags (up to 40kg)

Education Qualification / Experience:

No education required, preferably experienced in culinary arts for at least 10 years’ experience.

Key Selection Criteria:

1. Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)

2. Ability to work on different shifts and manage staff

3. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

1. Manufacturing Kitchen / Mamak Stall some times to assess use of products

2. Long hours due to long operational hours

3. Physically able to stand long hours

4. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training

Salary Range:

$3,500 - $5,500

Remunerations:

Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

Recruitment Contact:

Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected].

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Able to prepare and cook South Indian dishes, North Indian dishes and Mamak Marination, such as Chicken/Fish/Mutton Curry, Kerala Fish Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, Pongal, Thalapakattu/ Dum/ Keema/ Kozhikode Briyani.

4. Able to prepare North Indian Foods such as Tandoori Chicken, Tikka Masala, Rogan Josh, Channa/ Panneer/ Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken i & etc.

5. Able to prepare Indian Sweets such as Kesary, Halwa, Rasagulla, Gulab Jamun, Vatlapam, Badam Milk, Kunafe, Baklava, Palkova, Badam Gheer, Rasmalai, Murukku, and other items for festive snack series.

6. Able to prepare meats, cutting, slicing and de-veining meats.

7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

9. Physically fit to carry heavy loading up to 40kg.

10. Able to meet production requirements and make ingredients requests based on production output.

11. Manage cooks in kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as all-rounder.

12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.

14. Record temperature gauge for chillers and freezers daily.

15. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

16. Able to read and dish out foods based on platform orders, bulk and regular orders.

17. Always ensure use of Personal Protective Equipment.

18. Ensure kitchen KPIs are met.

19. Reports to Director.

Skills Required:

1. Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).

2. Able to operate large capacity cooking equipment, woks and stove.

3. Able to work long hours as operations commence from 4am to 4pm and different shifts.

4. Multiskilled to handle multiple products at one time and handle staff movements and stations.

5. Able to lift heavy bags (up to 40kg)

Education Qualification / Experience:

No education required, preferably experienced in culinary arts for at least 10 years’ experience.

Key Selection Criteria:

1. Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)

2. Ability to work on different shifts and manage staff

3. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

1. Manufacturing Kitchen / Mamak Stall some times to assess use of products

2. Long hours due to long operational hours

3. Physically able to stand long hours

4. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training

Salary Range:

$3,800 - $6,000

Remunerations:

Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

Recruitment Contact:

Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected].

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Able to knead and prepare prata dough.

Masterfully able to cook different varieties of prata in a short period of time.

4. Able to prepare and cook South Indian dishes such as North Indian dishes and Mamak Marination, such as Chicken/Fish/Mutton Curry, Kerala Fish Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, Pongal, Thalapakattu/ Dum/ Keema/ Kozhikode Briyan

5. Able to prepare North Indian Foods such as Tandoori Chicken, Tikka Masala, Rogan Josh, Channa/ Panneer/ Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken i & etc.

6. Able to prepare Indian Sweets such as Kesary, Halwa, Rasagulla, Gulab Jamun, Vatlapam, Badam Milk, Kunafe, Baklava, Palkova, Badam Gheer, Rasmalai, Murukku, and other items for festive snack series.

7. Able to prepare meats, cutting slicing and de-veining meats.

8. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

9. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

10. Physically fit to carry heavy loading up to 40kg.

11. Able to meet production requirements and make ingredients requests based on production output.

12. Actively participate in duties when staff on leave as all-rounder.

13. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

14. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.

15. Record temperature gauge for chillers and freezers daily.

16. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

17. Able to read and dish out foods based on platform orders, bulk and regular orders.

18. Always ensure use of Personal Protective Equipment.

19. Ensure kitchen KPIs are met.

20. Reports to Director.

Skills Required:

1. Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).

2. Able to operate large capacity cooking equipment, woks and stove.

3. Able to work long hours as operations commence from 4am to 4pm and different shifts.

4. Multiskilled to handle multiple products at one time and handle staff movements and stations.

5. Able to lift heavy bags (up to 40kg)

Education Qualification / Experience:

No education required, preferably experienced in culinary arts for at least 8 years’ experience.

Key Selection Criteria:

1. Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)

2. Ability to work on different shifts and manage staff

3. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

1. Manufacturing Kitchen / Mamak Stall some times to assess use of products

2. Long hours due to long operational hours

3. Physically able to stand long hours

4. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training

Salary Range:

$3,200 - $5,000

Remunerations:

Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

Recruitment Contact:

Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected].

Responsibilities:

• Mans 24-hr emergency helpline on rotation basis
• Provides one-to-one first-level counselling service for distressed residents
• Organizes and conducts support groups for residents
• Liaises and follow-ups with Unit Leaders to render emotional help and support to residents
• Manages and documents all client profiles and casework
• Coordinates counselling referral program (i.e. second-level counselling support) with external specialized counselling centres / psychiatric hospitals
• Plans and conducts in-house mental & emotional development training / workshops to residents and staff
• Trains Unit Leaders on skills and techniques to identify and spot distressed residents
• Liaises and coordinates with VWO/NGO on external counselling training for residents and staff
• Participates in counselling supervision program to ensure continuous improvement in value of counselling service delivery to our residents
• Plans, coordinates and executes all social and sporting events for Keppel Housing residents and staff
• Liaises with external parties / agencies (e.g. KRC, MOM, SPF) on event planning and execution
• Performs any other job specified by Department Head

Requirements:

• Degree in any disciplines and/or Professional Diploma (Degree in Psychology/Social Work or equivalent)
• At least 1 year of relevant experience in a fast-paced environment, preferably in MNCS
• Must have sound foundation in Counseling/Social Work
• Additional experience in Events Management is preferred
• Fluent in Bengali (to communicate with the residents) preferably
• Possess good interpersonal, communication and presentation skills
• Possess integrity, "Can Do" attitude with passion
• Able to formulate risk assessments in consultation with DH/other depts

Our Addresses and Working Hours:

Seatrium (SG) Pte. Ltd.

Acacia Lodge

530 - 540 Bukit Batok Street 23, Singapore 659548

Mon - Thu: 11.00am - 9.00pm

Fri: 11.00am - 8.00pm

Interested candidates are invited to send us an updated resume with your current and expected salary and earliest availability.

We regret that only shortlisted candidates will be notified.

Please note that your personal data disclosed to Seatrium Limited and our group of companies, shall be used for the purposes of evaluation, and processing in accordance with our recruitment processes and policies. By providing your personal data, you have consented to the aforesaid purpose under the provisions of the Personal Data Protection Act 2012.

Job duties & Responsibilities:

• Opening & closing of the restaurant
• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the guest’s preferences.
• Staying attentive to the needs of guests in the dining area
• Serving of food & beverages to the guests
• Ensuring the food & beverage order is made correctly and looks presentable for guests.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Following food & hygiene standards with regards to the handling of food & beverages
• Performing duties like delivering racks of cups to the service station, rolling silverware, pre-bussing tables, wiping tables and removing debris and more
• Perform billing and cashiering duties when required.
• Cleaning and washing of bar & kitchen equipment and utensil.
• Other job duties that may be delegated from time to time etc.

Job Requirements:

• Ability to communicate in English, good communication skills and interpersonal skills
• High initiative and energetic personality
• Possess good working attitude with a passion for service and strong team player
• Ability to work in a fast-paced environment
• Knowledge of food safety and sanitation procedures

Responsibilities

· To interact with patients on daily basis for meal ordering

· To take patients’ meal orders

· To follow up with any changes to patients’ meals (New Admissions, Meal Amendments, etc.)

· To key in patients’ meal orders to meal ordering form

· To work with Food Services Vendor for patients’ meals

· Ensure patients’ meal orders are accurate

· Assist with daily operations in Food Services

Requirements:

· Good interpersonal skills

· Good customer service

· Able to work effectively with Microsoft Excel, Computer, and Tablets

· Willing to stand for long hours

· Able to work in a team

Roles and Responsibilities

1. Handles enquiries from members and the public pertaining to membership as well as other aspects of the Club.

2. Conducts Club tours and co-ordinates buying and selling of memberships via the Matching Services. Carries out the membership transactions.

3. Assists in all membership applications eg New Transfer, Resignation, Application for Car Decal, Application for Golf Bag Tag etc.

4. Assists in organising New Members’ Night for new members.

5. Assists in organising the Annual General Meeting and Extraordinary General Meeting, prepares documents, handles logistic and staff briefings.

6. Maintenance of Membership Database, prepares mailing list as well as filing.

7. Assists Disciplinary Inquiry Committee Meeting in compilation of documents, presentation of the case and organise the inquiry.

8. Assists in producing the bi-monthly Club magazine – acquires information from various departments, drafting of articles, liaises with advertisers and ensures magazine reaches members on stipulated deadlines.

9. Continuously improve on and manages contents of website, and ensures that information is authentic and up-to-date.

10. Assists in designing creative works for all Club’s communication materials to create awareness.

11. Places notices on the Club’s notice boards and ensures that the notices/posters on the boards are up-to-dateand conform to the Club’s communication guidelines

12. Vet through the contents of letters, notices, posters of various departments to ensure that there are no spelling and grammatical mistakes.

13. Manages feedback from members by channeling feedback to respective departments and compilation of report.

14. Takes photos for major Club events or functions.

15. Attends Sub-Committee’s meetings and prepare the relevant documents and takes minutes.

16. Performs other duties as assigned by Head of Department.

Job Requirements

· Min Diploma in Hospitality Management / Mass Communications or in a related field with at least two years working experience.

· Knowledge of Database maintenance and Data mining.

· Creative and proficient in the use of designing software eg. Adobe InDesign, Illustrator, Photoshop etc.

· Good communication and organisational skills.

· Ability to work independently and as part of a team.

· Ability to prioritise tasks and meet tight deadlines.

· Ability to analyse and develop effective communications channels between the Club and members, as well as the media and members from the public.

Job Title: Accounts & Admin Executive (ID8174)
Location: Aljunied, Singapore
Working Hour: Monday – Friday 9am -6pm
Salary: $2500 - $3000

Job Description:
• Works closely with external Accountant
• Maintain proper documentation and filing
• Reconcile processed work by verifying entries and comparing system reports to balances
• Verify invoices, preparation and recording of payments
• Paying vendors by scheduling pay checks
• Performs AR duty
• Support audit and tax queries when necessary with the external Accountant
• Liaise with banks on banking transactions when necessary
• Responsible for basic admin duties

Requirement:
• Diploma in Accounting or equivalent
• At least 2 years of Singapore experience in accounting & admin performing similar role
• Strong understanding of accounting principles
• Ability to work independently with a high degree of accuracy and efficiency

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations,

· Preferably 5 years of previous experience in serving in restaurant

·Must be able to work night shift and split shift

·Must be able to work extra hours if needed

Responsibilities and Duties:

· Undertake data management and verification in accordance to the requirements of COMIT.

· In-charge of timely data collation and quarterly report submission, as well as generate reports, in accordance to the requirements of COMIT programme.

· Assist in documentation and tracking of key performance indicators and targets.

· Provide administrative or logistical support to the team in running client-related support and/or other COMIT activities.

· Liaise with relevant organizations and healthcare providers to coordinate referrals for COMIT Programme.

· Organizes the logistics &/or resources to ensure the smooth running of COMIT activities and services.

· Provide secretariat support for workgroup meetings and presentations.

· Assist in coordinating and planning outreach and engagement events with other community partners and agencies.

Job Requirements:

· Bachelor’s degree in any discipline.

· Minimum 2-3 years of working experience in project management.

· Able to work independently and deliver in a timely manner.

· Demonstrate strong analytical and problem-solving skills.

· Task driven team player with strong interpersonal and communication skills (verbal and written).

· Proficient in Microsoft Office applications, in particular, Microsoft Excel.

· Experience in community and/or healthcare settings would be advantageous.

Job Title: QA/QC & PD Executive (ID7099)
Location: Woodlands
Working Hours: 5days work week, 9am-6.10pm
Basic Salary: $3000-$3200

Job Description
• Establish, update and sustain effective implementation of the plant’s Food Safety
(ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems
and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Ensure compliance to CCP, OPRP and Quality Control Points as defined, coordinate.
non-conformity processes, i.e. product on-hold, re-inspection of rework / disposal of
stock, and final disposition conclusion.
• Laisse with government agencies / certification bodies, i.e. SFA, HPB, MUIS, on all
matters on product registration or plant certification information.
• Evaluate and review acceptability of raw material / packaging from new suppliers.
• Foster cross-functional collaboration within the company and partnership with
suppliers and customers to solve quality and food safety issues in ingredients,
materials, products and packaging.
• Conduct internal audit activities, to verify operation activities meet HACCP, GMP,
hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.
• As Master Document Controller, formalize documents for Food Safety and Quality
document and records as per documented information procedure, maintain record.
keeping.
• Capable of collecting data, analyzing statistically, propose actions for KPI improvement.

Requirement:
• Degree holder in Food Technology, Food Science, or related fields
• Has minimum 3 years working experience, QA/QC in relevant industry
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

The Executive – Communications & Partnership is responsible for the development and management of:

(1) Donor relations, monetary donations, in-kind donations and sponsorships

(2) Volunteer activities and full volunteer lifecycle, in alignment with Corporate Services’ policies and practices

• Donor Management

1. Identify potential donor sources, handle donor enquiries and match donors with suitable opportunities
2. Foster strong relations with donors and stakeholders through engagements and appreciation
3. Maintain the donors’ database

• Volunteer Management

1. Identify potential volunteer sources and handle volunteer enquiries
2. Oversee the full volunteer life cycle ranging from recruitment, screening/interview, matching, orientation, deployment, review/feedback, appreciation, training and exit.
3. Foster strong relations with volunteers and stakeholders through care support and engagements
4. Maintain the volunteer management

• Event Management

1. Support in the planning and organizing of key centre-level events for residents and stakeholders
2. Drive and ensure smooth operations of key events
3. Involve in media liaison and coordination of corporate and media-related events, such as filming and interviews

REQUIREMENTS

• Diploma/Bachelor’s Degree with minimum of 2-3 years of experience in social sector or equivalent relevant experience preferred.
• Strong in public relations, communications, writing and presentation skills
• Strong in activity planning and programme coordination
• Possess critical thinking, strategic planning, effective time management skills