Total 2,918 Science / R&D / Research job vacancies in Islandwide

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 restaurantsResponsibilities• Menu Execution and Delivery

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

• 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 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

Responsibilities:

• Provides assistance to the research team
• Screens and recruits suitable patients to participate in the research project
• Briefs patients on research background and rationale and to obtain their consent of participation
• Collects data from patients' medical records and research statistics
• Helps document adverse events / reactions that arise
• Performs phlebotomy and venepuncture when required

Requirements:

• Minimum Degree/ Diploma in Nursing
• Min 3 years’ experience in Hospital

Interested candidates please send a copy of your resume in MS Word to

[email protected]

EA Personnel: Valerie Yong Kian Fung (R1103704)
Company Reg. No. 199601303W
EA Licence No. 99C4599

Role:

• Oversee the full spectrum of HR functions

• Assess training needs and manage the relevant training programs

• Manage compensation & benefits, ensuring compensation given follows market benchmark

• Any process improvement such as streamlining and automation of HR processes

• Handle workforce planning including talent management and succession planning

• Drive annual performance appraisal and salary review

• Manage the end-to-end recruitment and selection process including liaising with recruitment agencies

• Enhance employee engagement and experience

• Drive HR programs for employee retention, benchmarking matters, and other initiatives

• Any ad-hoc duties as required.

Job Requirements

• Bachelor’s in Human Resource Management/Business Administration or related fields

• At least 5 years in HR relevant experience

• Strong interpersonal and communication skills/good English and Chinese to manage stakeholders of all levels of seniority

• Singaporeans/PRs/Malaysians are welcomed to apply

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

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Preparation

• Learn the operation process of the bakery department

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

•Understand the propositions and personalities of the concept

•Understand kitchen operation

•Comply with kitchen SOP

•Dish washing

•Understand how to operate dishwashing machine

•Comply with safety requirement

•Ensure proper cleaning and maintenance of kitchen facilities and equipment

•Follow and execute standard kitchen workflow

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

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

• 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

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area
• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
• Manage and coordinate activities with people, products and equipment to maximize sales and profitResponsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
• Check readiness of restaurant for service day and brief service crew on staffing roster for service day
• Manage customer flow and seating arrangement
• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues
• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards
• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Provide training to encourage role rotation amongst service staff
• Train and monitor staff in the company SOPs (standard operating procedures)
• Ensure workplace safety practices

Our client is a Non Profit Organization (NGO). They are looking for an Assistant Head of Research Centre to assist their team for the next phase of their business. They are located in Central, easily accessible.

Responsibilities of Assistant Head of Research Centre:

• Guide junior team members in researching Singapore’s unmet needs and oversee value proposition presentations for donors and stakeholders.
• Summarize and present research insights clearly for non-research audiences.
• Initiate and manage research projects aligned with organization’s philanthropic goals.
• Collaborate with external researchers to address key unmet needs.
• Ensure research findings inform donor engagement and grant-making.
• Stay updated on sector trends and share knowledge with the team.

Requirements:

• Postgraduate qualification in research for Social Science related studies
• Min 6 to 8 years of working experience in similar industry is highly prefered
• Strong in research paper writing and presentation skills

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R22108850 (Chan Mun Mun)

Position Purpose:

• Prepare Authentic Japanese Cuisine

• 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

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

• 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

Requirement:

• Must be able to speak fluent Japanese

1. Analysis and Report-writing

• Designing studies and analysis strategies
• Developing questionnaires and discussion guides
• Statistical analysis
• Charting
• Analysis and Report-writing
• Preparation of presentation materials and Presentations

2. Executing research projects:

• Selection & management of research partners and other vendors
• Recruitment/training/management of surveyors and freelancers
• Recruitment & interviewing of respondents
• Managing focus groups and other central location research activities
• Secondary research
• Survey Programming
• Data Processing
• Assisting clients during local and overseas projects
• Preparing updates or progress reports of studies as well as interim/final data and results

3. Assistance in Business development:

• Assisting with the preparation of proposals and quotations
• Requests for quotations/proposals from our research partners, other vendors, and freelancers

QUALIFICATIONS

1. Degree and above (Entry-level candidates are welcome to apply!)
2. Relevant experience in market research advantageous
3. Strong numerical skills and proficient in statistical analysis
4. Good standard of English (both written and spoken)
5. Good working knowledge of common business software like MS Office (Word, Excel, PowerPoint)
6. Good communication skills
7. Meticulous and committed

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Preparation

• Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the GKKJPT procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 2 years experience of bakery culinary

• Singaporeans only

• Must be able to handle non halal food

• Rotating shift (44 hrs 6 days - Day and night shift)

Position Purpose

• Carry out specific range of operation tasks within clearly defined SOP (standard operating procedures)

• Work independently and as a reliable team member, carrying out assigned task and know when to request for help or advice

Responsibilities

• Restaurant Operations

• Execute assigned area of responsibility (e.g. greeter, runner, bartender, cashier) based on SOP

• Set up restaurant for service day, which include but not limiting to checking on availability of food item and special menu, guest reservation status, service area set-up, cash register and payment machines

• Provide service to customers

• Execute proper cash management

• Preparation and serving of all drinks, beverages and dessert items

Restaurant Management & Planning

• Address customers’ complaints in accordance to guidelines and to escalate issues to supervisors when necessary

• Identify and report all potential problems and to provide recommendations pertaining to the provision of services, food quality and cleanliness

Quality Assurance & Control

• Comply with SOP and safety requirements

• Ensure quality of food is up to the prescribed standard

• Ensure safety and hygiene standards are maintained by inspecting and cleaning of all utensils and restaurant area

• Identify and report unsafe and/or non-compliant conditions and behaviors pertaining to personal and food safety

People Management

• Perform as a reliable team member and communicate clearly and audibly

Job Description:
· Perform periodic and ad hoc AML reviews on the existing Retail Banking Individual Customers including transactional reviews in accordance to MAS regulation guidelines
· Ensure all KYC reviews performed comply with the bank’s established policies, procedures and controls
· Recommending appropriate course of action for closure/exclusion/refer cases.
· Follow up with front liners/touchpoints on the update of KYC info of customers for every AML review
· Assist to prepare or generate compliance related tracking reports (50%)
· Assist in Adhoc projects

Recruiter's Comments/What we are looking for:
· Candidates with 1-2 years of relevant experience in AML/KYC
· Basic understanding of MAS Notice 626
· Meticulousness - Due to the nature of work on KYC Screening/ Post-Suspicious Transaction Reporting STR Review
· MS Excel (Pivot Table, Vlookup etc) - For business reporting & tracking on daily/monthly basis (50% of the job duties will revolve around this)
· Business Process Design Thinking: The team's business process is routed their internal AML/KYC system into other departments which might ultilize different platforms such as Salesforce

Location: North

Salary: Up to $5K

Job Scope:

• Support Line Manager in spearheading end-to-end B2C events such as but not limited to strategy, planning, execution and post-event analysis and reporting
• Develop consumer marketing strategy, conceptualize and implement consumer marketing plans to achieve target client acquisitions
• Plan, develop, execute and oversee go-to-market consumer initiatives such as but not limited to integrated marketing campaigns, digital marketing, development of marketing materials, tactical promotions, corporate partnerships, management of loyalty & referral programs, etc
• Budget management
• Support the Line Manager in managing the marketing team and marketing initiatives and activities

For interested applicants, please send your updated resume to: [email protected]

All candidates’ information will be treated with the strictest confidence

Melissa Zhang Zhiqi (Mezzo)

R2197564

Recruit Express Pte Ltd

99C4599

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

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

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

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

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• 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

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

• 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

Requirement:

• Must be able to speak fluent Japanese

Our client is an US MNC, one of the largest players in the life-science sector. Due to business needs, they are now recruiting a Logistics Officer to be part of their team for ongoing transformation projects.

This is a 1 Year contract (Extendable / Convertible) role. They are located in Buona Vista – Walking distance from the MRT station.

5 days work week - Monday to Friday (8.30 am to 5.30pm)

Training will be provided (structured training programs)

Duties

• Managing delivery of laboratory supplies from Suppliers and to Customer’s stockrooms and points-of-use
• Perform goods receipt in ERP systems upon receiving of these laboratory supplies
• Be reactive to stock level adjustment and provide feedback whenever stock is low.
• Stock check of inventory supply ensuring products are not expired and at recommended stock level.
• Execute verification, calibration, and preventive maintenance (PMs) using in-house Metrology Standard Operating Procedures (SOPs)
• Coordinate and manage external third-party (3P) vendors for various services such as calibration, PM, qualification, and repairs

Requirements

• Possesses an ITE or a Diploma in Science or related discipline

Interested candidates who wish to apply for the advertised position, please click APPLY NOW

We regret that only shortlisted candidate will be notified.

EA License No: 19C9682

Reg No: R21101676

Ng Zhi Qing Alethea

Job Objectives

IT Professional Services / Support for Network Engineering

Key Responsibilities

Provide onsite engineer for:

- Respond to network appliances connectivity issues and resolve any issues within the confines of the office.

- Collaborate with partners and service vendors to ensure that the proxy, firewalls, and network appliances stay operational.

- Responsible for configuration and maintaining Routers, Switches, Firewalls, Proxy/Web Isolation, Load-Balancer and Security Patches for equipment.

- Troubleshoot, provide resolution and raising tickets when networking equipment face issues.

- Create, maintain, and update documentation as it relates to configuration, process, and service records.

- Monitoring security measures for the protection of computer systems, networks, and information

- Responsible for providing customer support in solving all phases of complex information security related technical problems.

- Reviews and recommends information security solutions to customer problems based on an understanding of products/systems test results.

Key Requirements

- L2: 3 to 5 years’ experience in Network Infra Setup and Operations and at least 3 to 5 full delivery cycle implementations of relevant projects

- Required to work on wee hours, weekends, and public holidays.

- Knowledge of routing, switching, firewall, proxy/web isolation and data center operation.

- Able to work well in a team environment and use tools like Visio and Wireshark.

Requirements:

• Banking domain exposure is preferred.

• Full SDLC exposure including application support.

• Relevant experience in software development using Java and its associated technology stacks like Spring framework.

• Web application development experience including UI technologies like Angular JS.

• Strong knowledge of Linux/Unix System having experience in designing and writing end to end batch processes using shell scripting.

• Working knowledge of Oracle database and PLSQL.

Key Skills:

• Unix/Linux, Shell Scripting, Java, PL/SQL & Oracle

Responsibilities:

Be opart of the IT team in the core-banking group and to be responsible for gathering requirement from other teams for their statement, letter and reports, and then designing and developing end to end batch processing along with the templates.

Key job objectives is:

· Plan, coordinate, install, develop, implement and maintain various software applications and organizational information systems.

· Development, Unit Test, SIT and UAT deployment and support, Production Deployment and Post Implementation Support.

· Provide L3 support for related production issue(fix, test and deploy)

· Can develop and maintain simple or complex templates using EngageOne Designer software.

· Can develop or maintain PCE scripts using DOC1PCE programming language.

· Clearly and regularly communicate with business stakeholders and technical support colleagues

· Design and update software database/tables. This includes, but is not limited to: Software Applications, Data Communication Processes and User Interfaces

· Test, maintain and recommend software improvements to ensure strong functionality and optimization

· Independently install, customize and integrate software packages and programs

· Facilitate root cause analysis of system issues

· Work with experienced team members to conduct root cause analysis of issues, review new and existing code and/or perform unit testing

· Identify ideas to improve system performance and impact availability

· Resolve complex technical design issues

· Development of technical specifications and plans

· Analyse user requirements and convert requirements to design documents

· Make good technical decisions that provide solutions to business challenges

· Provide comprehensive support to internal customers; achieve resolution to outstanding problems or issues

· Compile timely, comprehensive and accurate documentation and or reports as requested

· Possess up-to-date knowledge of technological developments in the industry

· Communicate effectively and professionally in all forms of communication with internal and external customers

· Possess strong problem solving and decision making skills while using good judgment

· Multi-task and change from one task to another without loss of efficiency or composure

Requirements:

· Overall experience in IT and Banking of at least 8 years.

· At least 3+ years’ experience in Pitney Bowes Software applications such as EngageOne Designer , PCE scripting and Vault.

· Has basic knowledge on end-to-end Customer Communication Management solution (from template design up to output management)

· Good analytical and problem solving skills – ability to translate functional specifications to technological solutions

· Banking domain exposure is preferred.

· Full SDLC exposure including application support.

· Relevant experience in software development using Java and its associated technology stacks like Spring framework.

· Web application development experience including UI technologies like Angular JS.

· Strong knowledge of Linux/Unix System having experience in designing and writing end to end batch processes using shell scripting.

· Working knowledge of Oracle database and PLSQL.