Total 7 job vacancies by Ec Recruitment Services

• Develop Conceptual, Submission, Tender, and Construction Drawings using Revit.
• Create 3D renderings and presentation materials.
• Manage projects from concept through to completion.
• Address site and technical issues as they arise.
• Demonstrate knowledge of contract administration.
• Coordinate effectively with the project team.
• Perform general project administration tasks.
• Bachelor’s Degree in Architecture or a related field.
• At least 5 years of relevant experience in residential and industrial development projects.

•To control the food cost and the consistency of quality and quantity of food served

• Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Head Chef

• Minimum Degree required

• Good knowledge of MS office, Exel and Payroll Software

• High level of flexibility

•To control the food cost and the consistency of quality and quantity of food served

• Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Head Chef

• Minimum Degree required

• Good knowledge of MS office, Exel and Payroll Software

• High level of flexibility

Job Responsibilities:

• Manage assigned projects to ensure quality and on-time execution to the project’s specifications and client’s expectations.
• Manage sub-contractors and suppliers to ensure quality and on-time delivery within project costs.
• Prepare project schedule/timeline and manage deadlines for the delivery of projects on time.
• Conduct project meetings as and when required, eg. for issues resolution and updates.
• Facilitate change requests to ensure that all parties are informed and manage any impact on schedule and budget.
• Managing client’s expectations during the project transition period.
• Oversee onsite setup work to check on quality delivery, safe work procedures and on-time completion, when required.
• Apply Permit To Work with supporting WSH documentation (Risk Assessment, Methods Statement, Safe Work Procedures) and any project-related admin work when required.
• Source for sub-contractors, suppliers and production material, when required.

Job Requirements:

• With 2 - 4 of working experience in managing interior fit out project in commercial office design & build
• Excellent communication skills
• Dynamic and comfortable working in a fast-paced environment.
• Comfortable in running a few projects in parallel (depending on the size of projects).

Position Title: Sales Executive

Job Description

Build and maintain relationships with clients and prospects

Meet with potential clients to determine their needs

Handling customer inquiries and providing solutions

Preparing quotations and proposals for projects

Any ad-hoc tasks and duties as assigned

Requirements for Sales Executive

Experience in sales and relationship management

Self motivated and goal oriented to deliver results

Strong verbal and written communicator

Excellent customer service and sales skills

Good negotiation and problem solving skills

Working Hours

Working Location: Changi Business Park

Working Hours: 5.5 days (Monday-Friday 8.30am-5.30pm, Saturday 8.30am-12.30pm)

Salary Package: Basic Salary + Variable Bonus + Allowance

Duration: Full Time

Manages the overall store Leads financial growth of the store, year over year

Leads the sales floor and drives store results through the store team

Builds the brand by cultivating loyalty Role models, coaches and develops best-in-class selling behaviors

Sets visual merchandising expectations to brand standards, to ensure brand consistency that impacts the customer experience and maximizes overall business results

Ensures the operations of the store are executed with excellence Accountable for the development of associates’ product knowledge which in turn, enables high performance selling Influences and inspires associates to unlock individual potential for extraordinary selling and productivity results

Owns workforce management, including talent productivity decisions, writing the weekly schedule and ensuring state specific compliance Accountable for the selection and development of top talent within the total store

Responsible for the talent life cycle of direct reports, including recruitment, hiring, onboarding, training, development, performance management, terminations and succession planning.

Job Description

Menu Development and Recipe Creation: Develop a menu featuring various types of middle eastern dishes and desserts, including traditional recipes as well as innovative variations. - Create unique flavor profiles by experimenting with different ingredients and seasonings while staying true to the authentic taste of the dishes

Food Preparation and Cooking: Oversee the preparation and cooking of most importantly shawarma dishes, ensuring consistency in taste, texture, and presentation. Train kitchen staff on the proper techniques for preparing the shawarma

Quality Control: Taste and inspect dishes before they are served to ensure they meet the restaurant's standards for flavor, texture, and visual appeal. Monitor the freshness and quality of ingredients, including meat, bread and spices etc and ensure proper storage and handling procedures are followed.

Kitchen Management: Manage kitchen staff, including sous chefs, cooks, and kitchen assistants, and delegate tasks as needed to ensure smooth operations during service hours. Maintain cleanliness and hygiene standards in the kitchen, following food safety regulations and guidelines. Monitor inventory levels of ingredients and supplies and place orders as needed to ensure uninterrupted service.

Customer Interaction: Occasionally interact with customers to gather feedback on the dishes and make adjustments to the menu or preparation techniques based on their preferences. Handle any customer complaints or concerns regarding the quality or presentation of the dishes promptly and professionally.

Cost Control and Budgeting: Work closely with the restaurant management team to develop and manage the kitchen budget, including food costs and labor expenses specific to shawarma and other dishes. Implement cost-saving measures without compromising on the quality or authenticity of the dishes.

Continuous Improvement: Stay updated on current trends and innovations with new ingredients and flavor combinations. Continuously strive to innovate and improve menu offerings to keep the restaurant competitive in the market and attract new customers.