Total 504 Fresh/Entry Level F&B / Tourism / Hospitality job vacancies

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

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Summary:

We are looking for a Management Trainee who is highly motivated and detail-oriented to join our team. The ideal candidate should possess a strong desire to learn and grow in their role, as well as developing their skills in various areas of the business. This position will provide training and exposure to different departments, allowing trainee to gain an understanding of the company’s operation.

Responsibilities and duties

1. Participate in on-the-job training in different departments, including but not limited to marketing, operation and finance.

2. Assist superior complete daily task.

3. Maintain accurate records of project details, progress and outcome.

4. Ensuring a clean and safe working environment.

5. Support data entry processes.

6. Undertake any ad-hoc administrative duties as and when required.

Job Scope

• Assist in all food preparation and cooking
• Maintain & keep the kitchen area clean
• Ensure hygiene policy and standards are fulfilled and followed strictly
• Assist chef/supervisor in all kitchen operations as required
• Responsible for all culinary duties, including productions, preparation, cleaning, opening setup, and closing
• Receiving and confirming walk-in, telephonic, and online reservations
• Provide customer service
• Handle payment :handling cash and credit card transactions

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Enquirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Job Description-

• Serve food and beverages to customers
• Accountable for the smooth running of designated area
• Clearing of used soiled cutleries from diner’s table (cutlery collection)
• Arrange table settings of crockeries and cutleries according to company’s standards
• Assist in stock ordering
• Preparing ingredients, check dessert quantity and expiration
• Tidy up workstations, wash tea and ice buckets, water kettle, utensils, etc
• Other ad-hoc duties

Salary-

Gross salary from S$2,750 - S$3,200+
+ Sales incentives (if any)
+ Other benefits

Requirements-

• Fresh graduates are welcome
• Must be fluent in speaking English and Mandarin in order to liaise effectively with majority of customers
• Able to withstand long working hours
• Good team player
• Good interpersonal communication skill
• Must be able to handle non-halal food / liquor

More info

• Avg. 10 hours per shift (incl. break)
• 5-6 days per week
• Islandwide location available

Interested applicants please click apply now!

Hey Rocket Pte. Ltd. (EA 21C0816)
Tan Zi Jian (R23116456)

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any ad-hoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Job Requirements:

• Team player
• Customer-centric
• Interested in the F&B industry
• Have a "willingness to learn" attitude
• Able to work independently and under pressure
• Able to lead a team
• Ability to perform Flexi shift, and work on weekends & public holidays
• 6 days working week

Benefits:

• Staff Meal
• Staff Discount
• Uniform
• Birthday Voucher
• Sales Target Incentive

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Assist in dishwashing duties

• Perform other duties as assigned by management.

REQUIREMENTS

• Min Diploma or equivalent with relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

• Excellent vision required for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.

• Self-discipline and self-motivated and enjoys interacting with people and serving customers.

• Always maintain a high standard of personal hygiene with a clean appearance and neatly attired.

• Pleasant, Polite manner, Energetic, cheerful, and hardworking. Possess enthusiasm for learning and keen to get feedback for improvement.

• Ability to engage in physical activities which require long hours of standing during the working shift.

• Require to work on a rotating shift basis which includes weekends and public holidays.

Management Trainee Job Highlights

• Fast track career progression
• Quarterly cash incentives
• Medical & dental benefits
• Birthday vouchers

Responsibilities:

1. Providing excellent customer service experience - Greet customers and Handle enquiries
2. Upsell products
3. Assist in budgeting, cost management and inventory planning
4. Assist to plan and execute sales building activities and target settings
5. Ensure quality, service, and cleanliness within the store operations
6. Assist in supervising store operations, cash control, and shift management
7. Cashier Closing
8. End of day cleaning
9. Assist bakers with baking cinnamon rolls
10. Drive marketing and promotion campaign

Requirements:
1. Positive working attitude
2. Teamwork
3. Meticulous

4. Shift work

5. Work on weekends and public holidays

Management Trainee Job Highlights

• Fast track career progression
• Quarterly cash incentives
• Medical and dental allowance
• Birthday vouchers

Job Description

At Auntie Anne’s, we're a big fan of passion. If you've always dreamt of running a store, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the Singapore’s fast growing F&B companies.

As a Management Trainee (MT), you will work closely with Area managers and receive training from Outlet Managers, for a fast track series of successive promotions. MTs typically spend six to eight months learning the basics of operations. Once you master the workings of key positions in the operations, you are given increasing levels of management responsibility and training in preparation for a series of successive promotions.

As a MT, you will:

· Shape the future of Auntie Anne’s

· Master budgeting, cost management, inventory planning, excellent customer service delivery

· Plan and execute sales building activities and target settings

· Take charge of Quality, Service, and Cleanliness assurance within the store operations

· Supervise store operations, cash control, and shift management

· Manage a high-performance team and develop their talents

· Drive training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion to bring smiles
• Drive and resourcefulness to deliver results
• Strong communication skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays
• No experience is needed
• Also open to candidates from F&B, Hotel, Retail or service industry

If you have passion to build teams and driver performance, our rigorous programme will have you ready to manage your own stores in as little as 1 year, and your own area in as little as 3 years.

Location: Pasir Ris

Working Hours: 60 hours per week

Job Responsibilities:

• Participate in training programs to gain a thorough understanding of F&B operations
• Learn about food preparation, service standards, and overall restaurant management
• Rotate through different departments such as kitchen, front-of-house, and catering to gain a well-rounded experience
• Interact with customers to understand their needs and preferences
• Learn to handle customer feedback and resolve issues
• Assist in daily operations, including managing inventory, ordering supplies, and maintaining cleanliness
• Work with various teams, such as chefs, servers, and kitchen staff, to understand the dynamics of a restaurant
• Learn about administrative tasks, such as scheduling, budgeting, and financial reporting
• Ensure that food quality and service standards are consistently met
• Any ad-hoc tasks assigned

Job Requirements:

• Able to work long hours including public holidays and weekends

Location: Tanjong Pagar/Suntec

Working Hours: 60 hours per week

Job Responsibilities:

• Participate in training programs to gain a thorough understanding of F&B operations
• Learn about food preparation, service standards, and overall restaurant management
• Rotate through different departments such as kitchen, front-of-house, and catering to gain a well-rounded experience
• Interact with customers to understand their needs and preferences
• Learn to handle customer feedback and resolve issues
• Assist in daily operations, including managing inventory, ordering supplies, and maintaining cleanliness
• Work with various teams, such as chefs, servers, and kitchen staff, to understand the dynamics of a restaurant
• Learn about administrative tasks, such as scheduling, budgeting, and financial reporting
• Ensure that food quality and service standards are consistently met
• Any ad-hoc tasks assigned

Job Requirements:

• Able to work for long hours including weekends and public holidays

• Participate in a comprehensive training program to develop skills in food and beverage service.
• Learn and execute various service procedures, including table setup, order taking, and guest interaction.
• Rotate through different departments to gain a holistic understanding of restaurant operations.
• Contribute to maintaining high standards of service quality and customer satisfaction under the guidance of experienced management.

For interested applicant, click 'apply'

EA Reg no: R1328476

EA License No: 16C8443EA

Personnel Name: Melody

EA Personnel No: R2095899

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work primarily in 1 of our 25 hotels in Singapore
• Attractive incentive and bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave

Job Responsibilities:

Front Desk:

• Provide quality customer service at all times; greet visitors and guests in a friendly and engaging manner ensuring a smooth and timely check-in/check-out during their stay.
• Thorough understanding of all hotel room categories, room rates and other general product knowledge necessary to perform Front Office operations
• Proactively assist guests in an informative and helpful way on enquiries relating to their stay and follow-up promptly on guest requests and needs.
• Accounting and maintaining an accurate cash float.

Housekeeping:

• Housekeeping of hotel rooms
• Maintain cleanliness of the hotel;
• Ensure that the condition of fixtures, fittings and building components are well-maintained

Job Requirements:

• Passionate individuals who love customer service
• Communicate fluently in English
• Independent and work well in a team
• Work on weekends and public holidays
• Work day shifts and night shifts

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Career Progression to Supervisor Chef within 6 months

Training Salary = $1,500

Training Period 2 - 12 weeks (clear passing criteria) Salary thereafter $1700-$2500 per month

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Description

TAMPOPO, meaning Dandelion in Japanese, symbolizes strength and resilience. Since our establishment in 2004 in Singapore, we have been dedicated to providing the perfect dining experience by sharing the authentic flavours and culture of Japan. Our commitment is to use the freshest ingredients imported directly from Japan and quality sources from worldwide. Located in the heart of Orchard Road and in the neighbourhood area of Punggol, we are renowned for our Kurobuta dishes and a wide selection of exquisite Sashimi and delectable Ramen.

We are seeking a motivated and enthusiastic Junior Cook to join our kitchen team. The ideal candidate will assist in the preparation of our signature Japanese dishes, maintain cleanliness and organization in the kitchen, and support the senior kitchen staff.

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Kitchen Trainee

* Full Time: up to $3200/ month

Benefits provided; Annual Leave / Public Holiday/ Medical / Allowances

Key Responsibilities:

• Assist in the preparation of ingredients, including chopping vegetables, preparing meats, and measuring ingredients for dishes.
• Help in the cooking process by performing simple cooking tasks such as grilling, frying, and others with minimum supervision of senior chefs.
• Ensure the kitchen is clean and organized.
• Assist in monitoring and managing kitchen inventory, including checking stock levels and receiving deliveries.
• Adhere to all food safety and sanitation regulations and guidelines. Follow the organization’s Workplace Safety and Health (WSH) policies and procedures
• Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies

Qualifications:

• Previous experience in a kitchen environment is preferred but not required.
• Basic cooking skills, knowledge of kitchen equipment, ability to follow recipes, and strong attention to detail.
• Ability to stand for long periods, and work in a fast-paced environment.

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Location: Tampopo Grand @ Takashimaya

391A Orchard Road, #04-28, Takashimaya Shopping Centre, Singapore 238872

Location: Tampopo @ Oasis Terraces

681 Punggol Drive #02-24/25, Oasis Terraces Singapore 820681

Job Responsibilities

· Handling projects’ documentation and liaising closely with different contractors

· Assist of developing new SOP to help improve work process

· Working closely with other departments

· Support in business continuity activities and records management

· Work with client on enquiries

· Support monthly compliance check on the contract management deliverables and consolidate evidence to support all the deliverables

· Training of new staff

· Assist in planning schedule

· Ensuring workplace safety hygiene processes

· Preparations of weekly/monthly reports

· Support the operations whenever required

· Any other ad-hoc duties as assigned

Job Requirement

· Entry Level or 1 year of working experience

· Possess a Diploma in any field

· Team player

· Require to work on weekend

· Must possess excellent written and verbal communication skills to work closely with the team