Total 2,352 tourism executive job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Descriptions

1. As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
2. A F&B Executive should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
3. The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
4. The F&B Executive will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
5. The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
6. A F&B Executive is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Ability to speak Japanese is a MUST due to guests' profile and communicate with Japanese Chef
• Willing to work shifts, weekends and public holidays.

Working Hours

• 5 days work week

Our client is a well-established security solutions provider.

• Oversee and organize all billing tasks, working with internal departments to address billing-related inquiries.
• Produce invoices daily for new customers and monthly for recurring customers, ensuring consistent revenue and accurate billing.
• Complete daily reconciliation of e-payments, matching them to individual invoices to prevent accounts discrepancies.
• Respond to billing questions from customers, providing prompt and effective assistance to maintain positive client relationships.

Requirements:

• GCE N Level and above
• At least 2 years of relevant working experience.
• Proficient in Microsoft Excel, Microsoft Word and accounting system.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996

Overview / Brief

Louis Dreyfus Company is a leading merchant and processor of agricultural goods. Our activities span the entire value chain from farm to fork, across a broad range of business lines, we leverage our global reach and extensive asset network to serve our customers and consumers around the world. Structured as a matrix organization of six geographical regions and ten platforms, Louis Dreyfus Company is active in over 100 countries and employs approximately 18,000 people globally.

Diversity & Inclusion

LDC is driven by a set of shared values and high ethical standards

Diversity is part of our DNA. LDC strives to create a diverse and inclusive work environment where people can thrive regardless of gender, sexuality, ethnicity or background.

Sustainability

Sustainable value is at the heart of our purpose as a company

We are passionate about creating fair and sustainable value, both for our business and for other value chain stakeholders: our people, our business partners, the communities we touch and the environment around us.

Main Responsibilities:

As a Senior Administration & Business Support Executive, you are responsible for the day-to-day operations of the office and playing a key role in creating a safe and pleasant workplace environment for the company. This includes the management of all vendors including building management, all third-party service providers (cleaning staffs) and vendors. You are also the primary contact point with our business travel providers and in providing Executive Support for Senior Management as required. You will also be required to support on other administrative activities such as coordination and support of internal visitors and company events and in receiving external guests.

• Manage day-to-day operations of the office, ensuring a safe and welcoming office environment for all staffs
• Manage office pantries, key 3rd Party service providers (Cleaning Staffs) and Building Management/Landlord
• Manage all vendors (Office Supplies, Services) to deliver efficient and cost-effective support for daily operations
• Liaise with external vendors and manage office maintenance servicing for pantry facilities and appliances, landscaping, and overall office cleanliness
• Monitor office inventory and vendor contracts (service and maintenance) and ensure office is fully equipped to support day-to-day operations
• Act as the primary contact point for business travel providers, ensuring staffs have high quality and seamless travel experience and manage relationships with hotels and airlines
• Support in procurement of corporate contracts
• Update and track office administration expenses and monitoring of annual budget
• Coordinate and support office events and arrangements such as travel logistics, restaurant/venue booking and liaison
• Organize and sort company correspondences including coordination of internal and external courier activity
• Keep track of joiners and leavers and manage administration on/offboarding, profile creation/deletion
• Coordinate with HR and manage company merchandise
• Check and submit vendor/travel invoices for processing
• Provide business support to Senior Executives such as arrangement of travel and hotel bookings, calendar appointments and business claims as required
• Responsible for upholding the appearance of the reception area, creating a positive experience for internal and external guests
• Ensure external guests are professionally received and directed as required
• Support internal visitors to Singapore Office including hotel bookings, visa/invitation letters and general logistics

Experiences:

• At least 3-5 years’ relevant working experiences in Secretarial / Administration / Cabin Crew background in a fast-paced MNC environment

Other skills (Computer Skills, etc):

• Proficient in MS Office (Word, Excel, PowerPoint, Outlook)
• Highly effective communication skills to work with internal/external stakeholders in a fast-paced, multicultural and diverse setting
• Good organization and time management skills
• Meticulous with a keen eye for detail
• Proven ability to handle confidential and sensitive information with discretion
• Self-motivated, confident, and mature approach
• Able to juggle multiple priorities and concurrent tasks
• Willingness to learn with positive attitude
• Team-player

Academics:

• Diploma/ Degree in Office Administration/ Business Management/ Secretarial Studies or any related field of study

The Executive Chef plays an important role in the kitchen, ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Have the ability to balance the all aspects of cooking with the operational and financial realities of running a successful kitchen.

The key responsibilities:

Menu Planning and Development: Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning. Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

Food Quality and Presentation: Quality Control, Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.

Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.

Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.

Cost Control and Budgeting: Cost Management, Profitability and Supplier Relations

Health and Safety Compliance: Hygiene Standards to ensure that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.

Kitchen Operations and Workflow

The Job Requirements:

Friendly and enjoys meeting people.

Preferably with experience in F&B sector.

Able to work NIGHT SHIFT

Must be able to work on weekends and public holidays.

Job Summary:

We seek a skilled and dynamic Executive Sous Chef to lead our kitchen team. The Sous Chef will oversee kitchen operations, ensuring that quality, presentation, and efficiency standards are met consistently. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Qualifications:

 - Proven experience as a Head Chef or similar role in a high-quality restaurant.

 - Excellent knowledge of culinary techniques and practices.

 - Strong leadership and communication skills.

 - Ability to work in a fast-paced environment and handle pressure effectively.

Roles and Responsibilities:

• Prepare and report on budgets, forecast and management including sales, profit, and inventory based on HQ Korea’s reporting templates, on a daily, weekly, monthly, quarterly, and yearly basis. Including Yearly Business Plan.
• Analyse financial performance in comparison to budgets and forecasts
• Prepare and maintain daily cash flow reports.
• Perform pre-closing checks and generate sales-related reports.
• Prepare Bank loan requisition form
• Process and manage employee payroll.
• Provide backup support for the local accountant.
• Assist with auditing processes.
• Liaise with the HQ financial team to ensure alignment and accurate reporting.
• Ad hoc duties assigned by Management

Required / Preferred Experience and Qualifications:

• Bachelor’s Degree in Accounting/Finance or equivalent
• Proficient Korean language knowledge is mandatory to liaise with the Korean stakeholders in Anseong, Korea
• Minimum 3 years of experience in consolidation and business reporting or relevant field
• Proficient with the Microsoft Office (Power Point, Excel) skills.
• Meticulous, analytical and self-motivated team player
• Responsible, resourceful and able to work independently

The Executive Assistant Manager, Rooms/Director of Rooms is responsible in managing all aspects of the Rooms Division including Housekeeping, Lobby Operations, Concierge, Raffles Butler and Floral Boutique at Raffles Singapore. He/she ensures the delivery of the Raffles Singapore guest excellence service experience throughout the entire guest journey meanwhile ensuring maximization of room revenue and productivity as well as developing managers and colleagues.

Primary Responsibilities

• Re-invents service every day to create the best guest journey – engaging, enticing, surprising, entertaining and fully individualised to each market and guest profile.
• Manages the Raffles Singapore guest experience by periodically reviewing and ensuring a seamless flow of processes together with the process owners; detects and evaluates possibilities for innovative enhancements.
• Supports all leaders within the division in upholding a flawless impression and perception of the Raffles Singapore services, products and colleagues through hands-on and smart operational leadership.
• Cooperates with the Finance team and ensures compliance of credit policies and procedures.
• Constantly identifies new revenue opportunities and improvement of existing revenue streams and upsell schemes.
• Ensures intelligent use of funds available by optimising spending yet ensuring availability of funds for needed improvements and new initiatives.
• Identifies and implements new opportunities for inter-hotel sales and in-house facilities.
• Seeks Constant improvement of quality in product and services.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) and Forbes standards, and aims to achieve the scores and goals set by management.

Candidate Profile

Knowledge and Experience

• Diploma or Degree from preferably hospitality or related field.
• Minimum 12 years’ relevant experience with at least 5 years at a management level.
• Excellent communication skills in English and ability to communicate in a second language would be an advantage.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Directs, trains and motivates individuals and creates and maintains a cohesive team.
• Possesses good working knowledge of budgets, forecasting, profit and loss statements.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyzes and resolves problems, and exercises good judgment.
• Prioritizes and organizes work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Flexible and able to embrace and responds to change effectively.
• Attentive to details including grooming standards and obsessed by quality and service excellence / guest experience / emotional luxury.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

《公民 PR 優先》

新加坡 道地台灣口味 台菜餐廳 誠徵

• 能讀當一面的外場

不介意有時候內外場都需要做，各部門要互相幫忙

• 洗碗人員

以上職位綜合薪水：$2000 - 2400

每天10小時，6天制，Bouna Vista，工作包吃、舒適的工作環境，溫馨的大家庭

工作的時候，店裡的東西都可以弄來吃，能吃多少都行

有興趣歡迎發簡歷到whatsapp +65 86537112

Job Choices Solution Pte. Ltd

EA No. 24C2254

Ang Hock Ann R24122146

Rapsodo is a Sports Technology company with offices in the USA, Singapore, Turkey & Japan. We develop sports analytics products that are data-driven, portable and easy-to-use to empower athletes at all skill levels to analyse and improve their performance. From Major League Baseball star pitchers to Golf tour players, athletes use Rapsodo technology to up their game across the world. Trusted by coaches and players from youths to professionals, Rapsodo provides real-time insights for all-time performance. We are innovative, focused and rapidly growing. We are continuously looking for team players who will stop at nothing to deliver state of the art solutions as part of Team Rapsodo.

Employment Type

This is a 1-year fixed-term contract with the possibility of transitioning to a permanent position, contingent on business needs and individual performance.

RResponsibilities

· Responsible for Accounts Payable activities in Singapore and Japan.

· Processing of vendor invoices in high volume.

· Processing of payment run for all modes of payments.

· Performing bank clearing, vendor reconciliations, etc

· Preparation of year-end audit schedules & timely submission of all statutory obligations such as audited accounts & filing of various returns.

· Liaising with auditors and responding to any queries.

· Review, validate & process refunds/reimbursements.

Requirements

· 2 to 3 years of working experience

· Diploma/Degree in accounting and any professional finance/accounting qualification

· Handles tasks independently and within a tight deadline.

· Can-do attitude, driven and passionate about work

· Strong verbal and written communication skills

· A keen eye for detail and desire to probe further into data

• Working Days: 5.5 Days Work Week
• Working Timing: Monday – Friday (9am – 6pm / 9.30am –6.30pm / 10am – 7pm) | Saturday (9am – 1pm)
• Office: Near Tanjong Pagar MRT
• Salary: $ 2,500 - $ 3,000

Job Description:

• Administration of Office Operations
• Preparation of Export & Import Documents
• Maintaining a direct relationship with the Banks about all Export / Import procedures and documentation
• Coordination with the Buyers, Suppliers, Shipping line, Logistics / Trucking Companies etc. (Supply Chain Management)
• Preparation of MIS reports for Management and any other assistance asked by them
• Weekly / Monthly planning
• Any other responsibilities informed by the company

Requirement:

• Minimum Diploma in Logistics / Supply Chain
• At least 2 years of relevant working experiences
• Knowledge of International Trade (Buying, Selling, Banking, Accounting, Shipping & Logistics)
• Knowledge & Experience in MS Office – Outlook, Advanced Excel (including Macros), Word, PowerPoint etc

Leong Jia Qi Reg No. : R24124746

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

[ 公民 / PR / 家屬 優先 ］

新加坡 全世界的泡麵好滋味

• 廚房助手

炸物、煮湯、備料、班表、叫貨 等….

• 外場服務員

行銷推廣、促銷、活動、收銀、班表、叫貨、客訴處理 等….

以上職位

綜合薪水：S$2200-2600

每天10小時，6天制

地點：Novena

有興趣歡迎發簡歷至

Whatsapp +65 86537112

Job Choices Solution Pte. Ltd

EA No. 24C2254

Ang Hock Ann R24122146

You will be responsible for:

• Supporting Group Tax on Singapore GST reporting and compliance matters
• Assisting in group’s transfer pricing compliance matters, review of intercompany transaction details, benchmarking analysis and so on
• Supporting on other Tax ad-hoc assignments / projects

You are expected to bring:

• Bachelor’s degree in Accountancy, Finance or a related field
• Minimum 3 years of working experience in Singapore GST or Corporate Tax
• Excellent communicator with good numerical and presentation skills

If you are interested in the role, please apply with your updated resume to [email protected] for a confidential discussion. If the role does not match your profile, feel free to refer the role to your professional peers or friends.

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise staff to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook authentic China Chinese Cuisine,expecially SICHUAN and Dongbei Cuisine.

F&B Executive | Up to $2.8k | Downtown

Working hour: Mon to Fri (8am to 6pm)
Working location: MBFC [Downtown / Raffles Place MRT]
Salary range: $2,400 - $2,800

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred.
• Degree in hospitality or related field is preferred but not required.

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

Contact Person: Ms Lyn (91548053)

Able to commit atleast 1 year.

Position summary: The Management Trainee performs and directs overall restaurant daily management. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits staff and oversees training program. Responsible for inventory and money control systems – may establish inventory schedules. Responsible for local marketing initiatives – may contact prospective guests to promote sales. Maintains business records. Exceptional leadership, management skills and excellent guest service are the major component of this position.

Experience in restaurant operations (3 years), preferably with supervisory experience. Requires excellent communication skills, ability to deal with all levels of team members. Computer knowledge is desirable. Must be able to work any area of the restaurant when needed and to operate a computerized POS system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 kg frequently and up to 20 kg occasionally. Must have the ability to work a min of 50 to 60 hrs per

Hi, we are looking for a chef who is able to handle japanese food. In particular he or she must be able to handle the following:

· At least 20 years of experience in Japanese Cuisine, focusing on Japanese Yakitori and Japanese Ramen noodles

· Has relevant Japanese Cuisine certification

· Food Preparation: Assisting in the preparation and cooking of meals.

· Supervision: Overseeing kitchen staff and food production in the absence of the head chef.

· Inventory Management: Helping manage inventory and ensuring compliance with food safety standards.

· Cleaning and Maintenance: Maintaining cleanliness and proper sanitation practices in the kitchen.

· Training: Assisting in training kitchen staff on cooking techniques, safety, and sanitation.

· Menu Development: Assisting in menu planning and development.

· Quality Control: Ensuring the quality and presentation of dishes.

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise team members to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook authentic China Chinese Cuisine,expecially Sichuan and Dongbei Cuisine.

The Executive Chef plays a critical and multifaceted role in the kitchen, overseeing not just food creation but the entire culinary operation. He/She is a dynamic leader who must be both creative and highly organized, with the ability to balance the artistic aspects of cooking with the operational and financial realities of running a successful kitchen. Their leadership ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Here's an expanded breakdown of the key responsibilities for this role:

Menu Planning and Development:

• Creative Vision: The Executive Chef is responsible for designing menus that reflect the brand's culinary identity, meet customer preferences, and stay aligned with industry trends.
• Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning.
• Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

Food Quality and Presentation:

• Consistency: The chef must maintain high standards of food quality across all dishes, ensuring each plate meets the establishment’s vision, from taste to presentation.
• Quality Control: Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.
• Innovation: Leading the development of new dishes, concepts, or culinary techniques to keep the menu fresh and exciting.

Staff Management and Leadership:

• Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.
• Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.
• Scheduling and Labor Management: Organizing staff shifts, ensuring adequate coverage for kitchen operations, and addressing any staffing issues.

Cost Control and Budgeting:

• Cost Management: Overseeing the kitchen’s budget, managing food costs, and minimizing waste. This includes tracking inventory, ordering supplies, and ensuring that food is prepared and stored properly to avoid spoilage or waste.
• Profitability: Working with the management team to ensure the kitchen's financial health by balancing food quality with cost-effectiveness.
• Supplier Relations: Building relationships with suppliers to ensure high-quality ingredients are consistently delivered at competitive prices.

Health and Safety Compliance:

• Hygiene Standards: Ensuring that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.
• Food Safety Protocols: Implementing procedures to prevent contamination, cross-contamination, and ensuring proper storage of ingredients and prepared foods.
• Health and Safety Regulations: Ensuring full compliance with local health codes, food safety regulations, and occupational safety standards.

Kitchen Operations and Workflow:

• Efficient Workflow: Designing the kitchen layout and workflows to optimize productivity, minimize errors, and ensure smooth operation during peak hours.
• Equipment Maintenance: Overseeing the maintenance and proper functioning of kitchen equipment, ensuring that all tools and machinery are in good working order.
• Event and Catering Coordination: If relevant, managing large-scale events, banquets, or catering orders, ensuring that food is prepared and served according to client specifications and timelines.

Continuous Improvement:

• Feedback Loops: Encouraging feedback from customers and staff and using it to make necessary improvements in the kitchen operation and food quality.
• Training and Development: Regularly providing training for staff to refine their culinary skills, learn new techniques, and stay up-to-date with trends in the culinary world.

Collaboration with Management:

• Cross-Department Collaboration: Working closely with the front-of-house team, managers, and other departments to ensure the overall success of the operation.
• Guest Satisfaction: Understanding the customer experience from start to finish, ensuring that food is served promptly, at the right temperature, and with the expected level of quality.

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Working hour: Mon to Fri (8am to 6pm)
Working location: MBFC [Downtown / Raffles Place MRT]
Salary range: $2,400 - $2,800

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred.
• Degree in hospitality or related field is preferred but not required.

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

6 Months Contract Convertible to Perm

Completion Bonus Given

Mobile Reimbursement up to $25/mth

Meal Reimbursement up to $10/meal

Location:

• Near One North MRT Station

Working Hours:

• Monday - Friday
• 9am - 6pm

The Challenges:

The QA Executive will be responsible for ensuring the overall food safety and quality of food products. This role involves product development, product improvement, sensory evaluation, shelf-life studies, and ensuring compliance with food safety regulations and certifications. A key responsibility is to assist in creating HACCP documentation under the guidance of a consultant. The QA Executive will collaborate with internal teams, vendors, and contractors to uphold the highest quality standards in food production.

1. Assist in Creating HACCP Documentation:

• Develop HACCP Plans: Collaborate with the consultant to create detailed HACCP plans for muffin production, identifying potential food safety hazards and determining critical control points (CCPs).
• Document Food Safety Processes: Work with the consultant to design and document food safety processes, including hazard analysis, CCP monitoring, corrective actions, and verification procedures.
• Ensure that HACCP documentation aligns with local food safety regulations and certification requirements.
• Maintain accurate and up-to-date HACCP records under the guidance of the QA consultant.

2. Product Development and Improvement:

• Participate in the development and improvement of new muffin products through sensory evaluation studies, shelf-life testing, and recipe optimization.
• Work with the production team to ensure new products are launched successfully, meeting food safety standards and product quality.

3. Compliance and Audits:

• Assist in preparing for and conducting food safety audits (e.g., HACCP, AIB), working closely with management to ensure compliance with safety standards.
• Ensure products and processes meet regulatory certification standards, including Singapore food regulations and Customer’s standards.

4. Ingredient and Product Inspections:

• Inspect incoming raw materials and finished products to ensure they meet quality and food safety standards.
• Conduct regular checks on food storage, processing facilities, and ensure proper sanitation and hygiene are maintained.

5. Standard Operating Procedures (SOPs):

• Help prepare and document SOPs for new products and processes, ensuring they meet food safety and quality standards.
• Collaborate with the production team to implement and maintain effective procedures for product quality and food safety.

6. Team Collaboration and Training:

• Work closely with the production and operations teams to establish processes in compliance with HACCP and other food safety standards.
• Assist in training staff and contractors on food safety principles and best practices to ensure adherence to established procedures.

7. BizSAFE Certification:

• Lead the efforts to achieve BizSAFE Level 3 certification, working with the consultant and supporting internal teams to achieve certification.
• Perform additional tasks as assigned by the superior, such as supporting new outlet setups, liaising with vendors, and assisting in food safety initiatives.

Requirements:

• At least a Diploma in Food Science, Food Technology or related field.
• Strong attention to detail and ability to manage documentation and administrative tasks.
• Able to handle high-pressure situations and tight deadlines.
• Strong communication and interpersonal skills.
• Ability to work independently with guidance from the QA consultant.

Sarah

Reg No: R2198293

EA License No: 21C0501

*We regret to inform that only shortlisted candidate will be notified. Thank you.

• Position: MIS Executive (Management Information Systems)
• Location : Tai Seng
• Working Days : Monday - Friday
• Working Hours: 9am-6pm
• Salary : $3,500 - $4,000

Roles & Responsibilities

IT Shared Services Support

• Provide end-user support for system functional, operational and technical basis; assist in troubleshooting, testing and maintenance.
• Manage timely updates, patching, system housekeeping, and backups.
• Research, identify, and support the implementation of new technologies.
• Configure, install, and support software and business applications in Windows environments.
• Conduct 1st and 2nd level troubleshooting and application setup for business units.

Business Function & ERP Support

• Maintain and provide end-user support for management and hospitality systems, including ERP, CRM, POS, and network equipment.
• Oversee day-to-day operations of Microsoft Dynamics Business Central for seamless performance.
• Configure and optimize Microsoft applications, including SharePoint, Business Central, and Office 365.
• Train users on Business Central for effective system usage and role proficiency.
• Customize Business Central reports, dashboards, and interfaces to align with business needs.

Database Management and Reporting:

• Maintain and optimize databases; manage data collection and reporting in Business Central to keep information accurate and accessible.
• Integration Management: Coordinate integrations between Business Central and other systems (POS, CRM) to enable seamless data flow for financial reporting and timely insights.
• Inventory Management: Track and manage inventory in Business Central, collaborating with F&B outlets to prevent shortages or overstock and ensure proper bill of material setup.
• Security and Compliance: Ensure data integrity, security, and compliance within Business Central.
• Data Migration and Updates: Oversee data migration and updates during system upgrades or transitions from legacy systems.
• System Upgrades and Testing: Manage system upgrades, test functionalities, and maintain the latest version with minimal disruptions.

Project Implementation Support:

• Manage User Acceptance Testing (UAT), user training with vendors, stakeholders, and end users, track application issues and upgrades closely.
• Maintain IT project training documentation and user guides.
  
  Requirement
• Minimum diploma in Engineering (Computer/Telecommunication), Computer Science, Information Technology, or a related discipline
• Proficient in MS Office Full Suite including NAV ERP and Office 365, Windows server setting up, MySQL, IT Domain knowledge.
• Knowledge of F&B or Retail business IT workflow and ERP system interface.
• Prior project experience related to IOT tools on F&B Manufacturing & Distribution would be advantageous.
• Experience in Enterprise Resource Planning implementation and maintenance.

Interested Personal kindly contact WhatsApp :+65 8833 7969(Lydia)

OR

Email to : [email protected]

The Supreme HR Advisory Pte Ltd

Reg No: R1988890

EA No: 14C7279

The upcoming Eastern General Hospital (EGH) aims to provide excellent healthcare and promote healing centred around each person. When operational, EGH will provide a comprehensive range of inpatient and outpatient clinical specialties and healthcare services, covering emergency, acute and secondary care. EGH’s vision is to be a hospital for the community and a great workplace for staff. It seeks to do so by harnessing innovative technologies in patient care, journeying closely with patients and the community to lead healthier and more fulfilling lives, and being an employer of choice that empowers staff in their careers.

We are seeking a dynamic individual to join our team in the workplace safety and health (WSH) role. In this role, you will support the Head of Department in the implementation of WSH programmes in EGH. You will assist to liaise with the Environment, Health & Safety (EHS) coordinator of various nesting offices/departments on the implementation and reporting of EHS. You will also be involved in liaising with the Hospital Services Planning team on the design for safety and work activities within the construction sites, including the review of risk assessment and permit to work. Additionally, you will also support in maintaining EGH’s risk registry and compliance to applicable regulations. You will be required to assist the in-house WSH training and promotion activities.

Requirements:

• Bachelor’s Degree in any discipline with at least 2 years of working experience
• Proven experience in monitoring workplace safety and health protocols, preferably in health or healthcare related field
• Valid registration as a Workplace Safety & Health Officer with Ministry of Manpower (MOM)
• Familiarisation with various safety or quality certification programmes such as ISO and safety and health management systems are preferred
• Possess excellent communication and interpersonal skills and the ability to engage various stakeholders in a fluid environment and a growing organisation with multi-generational staff
• Team player, highly motivated and action-oriented with excellent planning, analytical and critical thinking skills
• Ability to work under pressure, adapt to change and manage challenges

Learning & Development Executive (Trainer)

• 5 days, 8.30 am-6pm
• Salary: $3000 -$3500
• Location: Geylang

Interested applicants can also send your resume to WA:+65 8839 3566 (Ms Angel) and allow our Consultant to match you with our Clients.

No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Job Summary:
We are looking for an individual with a passion for learning and development who is committed to helping individuals and organizations reach their full potential. In this role, you will be responsible for designing and delivering learning and development programs and initiatives, providing training, and creating innovative ways of learning. You will also be responsible for conducting unannounced store audit to identify gaps and recommend for action to address the current problem.

Responsibilities:

• Act as an advocate for the Company, ensuring consistency and professional conduct is always maintained.
• Accessible in all stores as a resource and operation expertise.
• To develop training courses in a variety of formats, including classroom- based instruction, virtual sessions, and workshop to enhance employees work performance in a way that aligns with the values of the company.
• Conduct regular audits to determine skill gaps and training priorities.
• Collaborate with Area Managers to identify training needs of individual store incharge development plans.
• Create training workshop with materials, including presentations, handouts, and online resources, to support learning objectives.
• Collaborate with various department to ensure the current SOP is relevant, and up-todate to streamline the process to improve store productivity.
• Ensuring that employees are equipped with the necessary skills to succeed in their roles and developing future leaders.
• Provide coaching and support to trainee before, during and after training sessions to reinforce learning outcomes.
• Partnering with HR and Operations to develop a pool of talent in succession planning for each position from Supervisor to Area Manager.
• Responsible for arranging external training programs and application of training grants. Assess the costs of planned programmes and manage training budgets. Liaising with government agencies on training incentives. Update and maintenance for all training records.

Requirements:

• WSQ Diploma.
• A minimum of 2 years’ experience in Learning & Development.
• Proven experience in instructional design and training delivery.
• Demonstrated knowledge of adult learning theory and instructional design principles
• Certification in training and development (e.g., ACTA) is a plus.

• Salary up to $3,500 Basic + Fixed AWS + Variable Bonuses

• Highly renowned company

• Working location: West, Company transport pickup provided

• Monday to Friday, office hours

Responsibilities:

• Collaborate with Marketing manager, tasked to work on all marketing initiative & programmes, including online & offline, to create product awareness.

Requirement:

• At least 2 years of marketing experience
• Proficient in Chinese to liaise with Chinese speaking counterparts

All Successful candidates can expect a very competitive remuneration package and a comprehensive range of benefits.

Kindly email your resume in a detailed Word format to

[email protected]

We regret that only shortlisted candidates will be notified

People Profilers Pte Ltd

20 Cecil Street, #08-09 PLUS Building Singapore 049705

EA License Number: 02c4944

Registration Number: R1217882

Posting Personnel: Yeo Yi Rong

Tel: 6950 9757

Food Safety Compliance:

• Ensure food safety meets local, national, and international standards (e.g., HACCP, ISO22000, FSMS).
• Conduct audits and inspections for compliance.
• Identify risks and develop action plans.
• Monitor performance and recommend improvements.
• Collaborate on corrective actions and enhance protocols.
• Stay updated on food safety trends and regulations.

Administrative Support:

• Answer phone/email inquiries and redirect as needed.
• Assist with training materials, schedules, and resource coordination.
• Manage post-course documentation, feedback, and follow-up.
• Handle administrative duties (data entry, filing, etc.).
• Maintain records of participants and schedules.
• Assist with course-related correspondence and ensure records are current.
• Prioritize experience with TPGateway and SSG for registration, claims, and related processes.
• Provide course-related information to clients and participants.
• Perform other ad-hoc duties as assigned.