Total 29,169 Others/Any level F&B / Tourism / Hospitality job vacancies

Chateraise Singapore has vacancies for Japanese Speaking Operations Executives

Job Role and Responsibilities

• To assist Country Manager in Chateraise’s aggressive expansion

• To embark on management training, cross-functional job rotations across core commercial functions such as Sales and Marketing so as to be able to lead and manage both operations and management.

• Support Japan HQ initiatives: Maintain effective communication to ensure smooth execution of promotions, events, or activities. Example, marketing activities & online store database management

• Ensuring all policies and procedures of the company are followed by outlets accordingly

• Conduct checks and audits at outlets to ensure requirements/standards are met

• Any other jobs or duties assigned by the Country Manager from time to time

Requirements

• A Bachelor Degree or equivalent; minimum 2 year working experience in related field

• Fluent in spoken and written Japanese (minimum JLPT 3) to lianse with Japanese clients and counterparts

• Track record of non-academic, co-curricular activities

• Keen sense of business acumen, excellence in critical thinking and analytical skills

• Team player with strong communication and interpersonal skills;

• Driven and ambitious in delivery of results

• Able to work well as a team and as a leader when needed

• Good learning ability (both to learn and help others learn).

• Passionate about F&B/ Confectionery an added advantage

• Working Location: Island wide

• Working Hours: 5 days/week, 44hours (inclusive of weekends and PH)

Job Description & Requirements:

• Report to the Head Chef.
• Assist in food preparation.
• Assist in managing cleanliness and hygiene of the kitchen area.
• Adhere to hygiene and safety standards.
• Adhere to company’s standard operating procedures.
• Any other appropriate duties and responsibilities as assigned.

Chateraise Singapore has vacancies for F&B Operations Executives (Retail hours)

Job Role and Responsibilities

• To assist Country Manager in Chateraise’s aggressive expansion

• To embark on management training, cross-functional job rotations across core commercial functions such as Sales and Marketing so as to be able to lead and manage both operations and management.

• Support Japan HQ initiatives: Maintain effective communication to ensure smooth execution of promotions, events, or activities. Example, marketing activities & online store database management

• Ensuring all policies and procedures of the company are followed by outlets accordingly

• Conduct checks and audits at outlets to ensure requirements/standards are met

• Any other jobs or duties assigned by the Country Manager from time to time

Requirements

• A Bachelor Degree or equivalent; minimum 2 year working experience in related field

• Track record of non-academic, co-curricular activities

• Keen sense of business acumen, excellence in critical thinking and analytical skills

• Team player with strong communication and interpersonal skills;

• Driven and ambitious in delivery of results

• Able to work well as a team and as a leader when needed

• Good learning ability (both to learn and help others learn).

• Passionate about F&B/ Confectionery an added advantage

• Working Location: Island wide

• Working Hours: 5 days/week, 44hours (inclusive of ocassional weekends and PH)

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Mycelium Catering is the institutional catering arm of Food Inc (f.ka. The Emmanuel Stroobant Group) – A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

We are looking for committed individuals to join the team at our catering premises.

Role - Food & Beverage Executive

Location - Multiple Locations

Working Hours - Monday to Friday / 7am-5pm (occasional weekend events), closed Public Holidays

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Please send your resume to [email protected] indicating:

• position applied
• availability / notice
• last drawn & expected salary

Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality

Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner

Accountable for food cost management, menu planning, development and creation of new products when required

To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

housekeeping, and cleanliness & tidiness of work area

Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering

To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 1-2 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant preferred.

Please send your resume to [email protected]

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

Assistant Marketing Manager (F&B) - Brand Development [3770]

Working hour : Mon-Fri 8.30am- 6pm

Salary : $3500 - $5000 depend exp

Address : Boon Lay

Job Scope:

RESPONSIBILITIES & EXPECTATIONS

• Responsible for the brand development work of the catering brands.
• Develop marketing strategies and plans, advertising, promotions, creative projects, media relations, sponsorships and event management.
• Develop revenue and profit growth strategies for the business and take charge of the tactical execution of the brands’ marketing communication initiatives in support of the business strategy, market goals, and organizational objectives.
• Leads, coordinates campaigns and communications through all phases of launch and maintenance, including reporting, analysis and optimization.
• Collaborate with internal business partners like Operations, F&B and Finance teams to ensure that all initiatives support the brand promise.
• Develop creative briefs and guide creative direction to meet objectives for all advertising and communications, including print, and digital assets
• Monitor and improve ROI using strategic and analytical approach
• This role requires a strategic and analytical approach to monitoring and improving ROI.
• Prepare and manage budgets for various marketing and branding initiatives to achieve cost efficiencies.
• Minimum 3 years’ relevant brand management and marketing experience preferably in the F&B/ FMCG industry

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Position: Kitchen Trainee Manager – (Back of House)

Salary: $3000 - $3200
Working days: 5 days
Food: Yes provided

Requirements

• No experience needed.
• Willing to Restaurant work hours including on weekends & public holidays.

Role and Responsibility

· Assist with food preparation.

· Food plating, simple cooking

· Cleaning, and sanitizing the workspace.

· Managing inventory, organizing previously prepared ingredients

· Estimate and order ingredients and supplies required for meal preparation.

· Ad hoc duties assign by chef.

Registration number: R22108593
Inter-Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)
Please send your updated resume by clicking mail [email protected]

Only shortlisted candidates will be notified.

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

- Permanent

- Punggol East

- 44 hours per week: Mon to Fri: 7:00am to 4:30pm, 7:30am to 5pm. Alternate Sat: 7:30am to 12noon

- Up to $2,500

Responsibilities:

• Management of Food SupplyPlan and purchase food and necessary supplies needed to provide food service, ensuring sufficient quantity of food and in a timely manner.
  Organise storage of food after its delivery or purchase.
  Keep an accurate inventory of supplies and order replacement of supplies as needed.
  
• Food PreparationAssist the Head Chef.
  Set up workstations with all needed ingredients and cooking equipment, prepare ingredients to use in cooking.
  Prepare nutritious meals and snacks for infants, children and staff.
  Ensure provision for children with food allergy/medical exceptions.
  Practise safe food handling techniques in food preparation and storage.
  Distribute food and water to classroom.
  
• HygieneResponsible for cleaning the kitchen between meals, including putting away food for future meals, washing pots and pans, utensils and plates, kitchen towels and cleaning counters and tables.
  Maintain a safe and sanitary kitchen, pantry and storage areas; wash items used for food preparation.
  Ensure proper disposal of leftover food product.
  
• Personal DevelopmentAttend training workshops, conferences in order to maintain and improve professional competence.
  
• OthersOccasionally takes on extra duties, such as cleaning when the kitchen is short-staff
  Undertake any other adhoc duties or projects as assigned by supervisor
  

Period:

• Permanent

Location:

• Punggol East

Working Hours:

• Mon to Fri: 7:00am to 4:30pm or 7:30am to 5pm.
• Alternate Sat: 7:30am to 12pm

Salary:

• Up to $2,500

Requirements:

• Must possess at least Primary/Secondary School/"O" Level in any field
• Must possess food and hygiene certification
• At least 1 Year(s) of working experience in the related field is required for this position

Interested applicants, kindly email your detailed resume (MS Word format is preferred):
[email protected]

Please ensure that applications sent through email are no bigger than 1Mb.

We thank all applicants for your interest but regret to inform that only shortlisted candidates would be notified.

Success Human Resource Centre Pte Ltd (EA License Number: 97C4832)

3 Shenton Way, #19-01 Shenton House, Singapore 068805

T: 6337 3183 | F: 6337 0329 | W: www.successhrc.com.sg

Job Description:

• Provide support to conceptualize, develop and execute integrated marketing communications plan, promotional-related activities, ad-hoc requests within the Company and its affiliated entities to help achieve business objectives.
• Develop a digital marketing calendar and manage all owned digital and social media channels by implementing digital marketing campaigns to drive brand awareness, user engagement, growth, and conversions.
• Assist in updating and creation of content to increase brand outreach and consumer awareness through internal and external channels.
• Identify and collaborate with KOLs / partnerships that drive brand awareness and conversions.
• Assist in executing membership marketing (CRM) activities for growth and retention.
• Assist in adaptation, production and updating of in-store and digital marketing and branding assets. Video-taking/editing and photography experience is a plus.
• Work and coordinate with internal stakeholders and external agencies for campaigns and promotions and getting strategic alignment with departments when required.
• Undertake daily marketing administration tasks and other duties as assigned.

Requirements:

• Diploma / Degree in Marketing or equivalent.
• 2 – 3 years of marketing experience in similar capacity preferred.
• Preferred candidates with interest and past work experiences in the food & beverage industry.
• Independent, well-organised, meticulous, able to multi-task and work on multiple projects concurrently with good time management skills.

Job Description:

You report to the Production Operations Manager. Your job responsibilities mainly include the following:

• Supervise Food Processing Assistants.
• Assist in in the Central Kitchen production operations.
• Preparation of pre-cook food items for restaurants.
• Prepare and determine right quantity of various ingredients for sauces.
• Monitor the inventory level notify the Production Operations Manager when stock level is low.
• Familiarise with all sauces and cooking methods for all food production items.
• Stir-fry chilli paste.
• Defrost and cut poultry, and other meat items.
• Peeling of prawn shell.
• Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.
• Keeping production area clean and hygienic.
• To perform other duties as assigned.

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant，Perform opening and closing duties

2.Carry out maintenance on all restaurant equipments and records，Perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages

3.Provide excellent customer service at all time and ability to handle feedbacks. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company.

Requirements:

1.Minimum Diploma in Food and Beverage Management

2.Minimum 2 years of working experience in F&B industry

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5.Customer oriented, service focus, responsible and positive working attitude

Job Description:

You report to the Outlet Manager. Your job responsibilities mainly include the following:

• Carry out daily operations in the service department to maintain and improve service quality and environment cleanliness.
• Provide excellent service to ensure satisfaction.
• Taking customer orders and delivering food and beverages.
• Making menu recommendations, answering questions from customers.
• Monitor outlet operations to ensure compliance with all our company service guidelines and safety procedures.
• Enforce restaurant quality, service and value standards, keep outlet clean and tidy to create a comfortable environment for customers.
• Cooperate with our Outlet-in-charge to continuously improve service standards and provide support as necessary to ensure service crew can carry out assigned task Any other duties as assigned by your superior.

The company reserves rights to enhance, reduce, and adjust your job responsibilities as well as transfer you to another outlet(s) internally. It is the employee’s responsibility to familiarise himself/herself with his/her new job scope and responsibilities upon receiving such notice.

Job Description:

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

Requirement：

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

Restaurant Captain

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Head Chef
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Opening Cafe , Closing Cafe , Cashier , POS System , QR code Order

Kitchen Crew , House Keeping , Barista , Chef , Cleaning ,

Responsibilities

• Assist the Sous Chef / Operations Chef in managing and administering the kitchen operations.

• Maintain food quality, presentation, kitchen labour & related cost controls.

• Ensure that standard operation procedures are consistently adhered to.

• Maintain & follow through on proper maintenance and sanitation of kitchen equipment and facilities.

• Assign specific duties to all kitchen staff under his supervision and set expectations for their work.

• Participate in outlet staff scheduling, evaluation, training, etc.

• Suggest and assist with menu and recipe upgrading, development, costing & implementation

• Attend Food & Beverage meetings and briefings as and when required, conduct daily line ups and ensure appropriate information is channelled to the team in an effective manner.

• Ensure effective lines of communication are in place at all level

• Setup workstation with all needed ingredients and cooking equipment

• Monitor stock and place order when there are shortages

Requirements:

• At least 3 years of relevant working experience.

• At least 1 year of experience in a supervisory role.

• Ability to work in a team environment.

• Excellent interpersonal & communication skills

• Knowledge of various cooking procedures and methods

Responsibilities:

• Reports to Head Chef
• Good and creative with culinary skill - Steakhouse, French, Italian or Spanish Cuisine experiences
• Passion and energetic
• Team work and good colleague relations
• 5 day work week

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Able to commit to long working hours
• Good to have experience in Mexican/Japanese/French/Steakhouse/American cuisine

Two MICHELIN-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description

• As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• 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.
• 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.
• 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.
• 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.
• 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.

Requirements

• Degree in Hospitality, Restaurant Management, or other.
• Individuals with 1-2 years of experience in a fine dining restaurant/Michelin-starred establishment or similar setting.
• Passion to develop career in a fine dining restaurant.
• Able to work shifts, weekends and public holidays.

Send your resume to [email protected]

Job Description & Requirements

Objective / Summary of the Position：

Overall responsible for the full spectrum of human resource & general affairs department for the Express division including compensation and benefits, manpower planning, training & development, employee relations,performance evaluation & recognition.

Duties & Responsibilities：

• Responsible for the day-to-day HR operations duties including monthly payroll processing
• Develop and implement HR strategies and initiatives align with the overall business strategy
• Bridge management and employee relations by addressing demands, grievances, or any other issues
• Manage the whole employee life cycle, from recruitment, on-boarding, engagement, development to off- boarding
• Develop and monitor overall HR strategies, systems, tactics, and procedures across the organization
• Maintain compensation and benefits program
• Nurture a positive working environment
• Handle general affairs matters within the organisation.

Requirements:

• Min 5+ years experience in HR
• Experience in managing a team
• Hands on processing monthly payroll
• Strong recruiting and demonstrated ability to improve talent acquisition strategies
• Demonstrated expertise in training managers and employees
• Strong organizational, critical thinking and communications skills
• In-depth knowledge of labor law and HR best practices
• A track record with sourcing, recruiting from blue collar to senior management level employee
• Preferably with working experience in similar industry