வேலை வாய்ப்பு

• Food Preparation & Cooking
  Plan and prepare meals according to menu and standards.
  Ensure consistency in taste, presentation, and portion sizes.
  Develop new recipes and improve existing ones.
• Kitchen Management
  Supervise and coordinate kitchen staff (cooks, assistants, dishwashers).
  Allocate tasks and ensure smooth workflow during service.
  Train and mentor junior chefs and apprentices.
• Menu Planning
  Create menus that are creative, seasonal, and cost-effective.
  Balance customer preferences with food cost and inventory.
  Consider dietary needs (vegetarian, vegan, gluten-free, halal, etc.).
• Quality & Hygiene Control
  Maintain food safety and sanitation standards (HACCP, NEA, etc.).
  Check freshness of ingredients before use.
  Keep kitchen equipment and workstations clean and safe.
• Inventory & Cost Control
  Order and manage stock of raw ingredients.
  Minimize food wastage and control portion sizes.
  Monitor food costs to maintain profitability.
• Collaboration
  Work closely with restaurant managers, waitstaff, and suppliers.
  Coordinate with event or catering teams when needed.
  Ensure timely delivery of dishes during service hours.
• Customer Service (where applicable)
  Occasionally interact with guests for feedback.
  Handle special requests or dietary restrictions.
  Uphold the restaurant’s reputation through food quality

Company’s Profile:

Our client, a security solutions provider has been established for more than 25 years, with a strong reputation in the industry. They specialize in delivering comprehensive turn-key security systems, from design and integration to maintenance and support and serve clients in government, trade and commercial sectors. They are now looking for an Infrastructure Project Engineer to join their expanding team!

Work location: Novena

Job Responsibilities:

• Project manage to ensure the implementation of contractors’ premises and supporting infrastructure to meet the project milestones.
• Establish and review procedures and processes to govern the provisioning of IT services.
• Perform the necessary Request for Information (RFI) and submit budget proposals on project initiatives.
• Manage multiple vendors, ensuring delivery of contractual deliverables and good user experiences.
• Lead and manage the project team members in executing project tasks within the approved scope, schedule and budget.
• Manage contractors and ensure project scope of work is fulfilled according to contractual requirements.
• Manage in-service systems to ensure the system availability standards are met to support the User operations.
• Working together with O&S vendors and OEMs to conduct systems faults and defect investigation and manage the rectification process to reinstate the system to its operational condition.
• Manage the budget, schedule and scope of the system modifications and upgrade projects as stipulated in the contract.

Requirements:

• At least 3 years’ technical IT project management / systems engineering experience
• Experience with system implementation and maintenance
• Strong in stakeholder management and communication to ensure successful project delivery
• Experience with government projects will be an added advantage
• Education qualification in any IT discipline or equivalent

Interested candidates may whatsapp your resume to 6421 4965. Only shortlisted applicants will be contacted.

Cassie Chan | R2197426

Talentsis Pte Ltd | EA No: 20C0312

1. Food Preparation
   Assist chefs with cutting, chopping, marinating, and mixing ingredients.
   Prepare basic dishes under supervision.
   Ensure proper portioning and plating of meals.
2. Support in Cooking
   Follow instructions from senior chefs during food preparation.
   Monitor cooking times and report to the chef when dishes are ready.
   Handle simple cooking tasks (e.g., boiling, frying, grilling).
3. Kitchen Hygiene & Safety
   Maintain cleanliness of kitchen, utensils, and workstations.
   Follow food safety, hygiene, and sanitation standards.
   Dispose of waste properly and reduce food contamination risks.
4. Inventory & Supplies
   Assist in receiving, unpacking, and storing kitchen supplies.
   Check freshness of ingredients and report any spoilage.
   Ensure stock rotation (first-in, first-out).
5. Team Support
   Work closely with chefs and other kitchen staff.
   Help during peak hours by preparing ingredients quickly.
   Step in where needed to keep kitchen operations smooth.

Key Responsibilities

• Assist the head chef/sous chef with daily kitchen operations.
• Prepare mise en place (ingredients set-up before cooking).
• Maintain high standards of food presentation and quality.
• Ensure compliance with health and safety regulations.
• Learn and develop cooking techniques from senior chefs.

• Listed Company on SGX
• Central Location
• Attractive Salary Package

Roles & Responsibilities:

• Organizing and maintaining calendar appointments, day-to-day schedules, and meetings
• Arrangement and management of frequent domestic and international travel, including liaising with internal and external contacts for all bookings, reservations, meetings, and all such ancillary items. This will also include ensuring the preparation of detailed itineraries during such travel
• Tracking of commitments, actionable items, agendas, and responsibilities, and updating the same on a timely basis to ensure that all deadlines are met
• Maintenance of records of correspondence and business dealings for present and future references (which includes maintenance and filing/archiving of all kinds of information)
• Transcribing and maintaining records from dictation, correspondence, reports, or other such material, which is of a critical or sensitive, or confidential nature
• Management of documentation, reports, and presentations; collection and preparation of information for meetings; maintaining contact lists, etc.
• Serving as the primary point of contact for internal and external communication and coordination on all matters, including those of a highly confidential and critical nature.
• Providing support towards checking, screening, and routing emails and calls; responding to actionable items as required, and ensuring the receipt and delivery of accurate and detailed communication
• Processing and tracking of all expenses, financial information, credit card statements, and such ancillary items as required by internal processes
• Organizing & coordinating with concerned stakeholders regarding appointments, bookings & reservations

Requirement:

• Minimum 8-10 years of experience as an Executive/Personal Assistant to top-level management officials
• Proficient in Outlook, Microsoft Office, and comfortable using online tools.
• Ability to work quickly and accurately
• Being proactive and able to take initiative
• Experience in understanding board-level information for capturing and maintaining such information.
• Ability to take ownership of tasks and projects and ensure smooth completion of the same.
• Organizational and multi-tasking skills, ability to prioritize and effectively manage a variety of tasks.
• Highly resilient, organized, and able to cope in a fast-paced environment, being both flexible and able to work across a range of issues.
• Excellent interpersonal and team skills.
• Prior experience in communication and interaction with senior management positions like Chief Executive Officer, Managing Director, President/Vice President of companies
• Excellent verbal and written communication skills
• Demonstrating leadership to maintain credibility, trust, and support
• Exceptional attention to detail
• Ability to maintain discretion and judgment in handling highly confidential/critical information.
• Able to start immediately

To apply, please submit your detailed CV with the following details for faster processing:

• Reason for leaving
• Expected salary
• Earliest availability date

We regret that only short-listed candidates will be contacted shortly.

EA Reg Number: R21102916
EA License Number: 05C3447

looking for an Manager, who will be in charge of overseeing work duty of all the Operations team members, with the overall objective of achieving top-rated performance.

Leading a team in day-to-day transportation operations duties, ranging from scheduling and route planning to driver and sub-contractor management.

Well-versed in all requisite functions of bus operations, including day-to-day scheduling and trip listings, as well as coordinating of all routes plied under Westpoint's netwok, management of all vehicular safety matters, customer service management (including reports and response management), and management of all company and third-party subcontractor drivers

Able to plan for workload distribution, headcount, and career progression for team members & Optimising company processes

Improving company's service and safety standards

Furthering customers relationship with the company.

Reporting to the General Manager, the Membership Manager is responsible for leading the development and implementation of strategies to grow and retain the Club’s Membership base. This role requires a proactive approach to membership sales, delivering exceptional service to prospective and current Members, and managing the complete membership experience from initial contact through to long-term engagement.

As the key representative of the Membership Department, the ideal candidate must be personable, knowledgeable, and committed to delivering a high-quality Member experience that reflects the Club’s values and service standards.

Key Responsibilities:

· Conduct daily Club tours for prospective Members and manage all related scheduling and administrative duties.

· Assist potential Members through the joining process and ensure timely follow-up on all membership inquiries and leads.

· Actively engage with prospects and Member referrals to promote membership and grow the Club’s Member base, while reinforcing the unique and positive image of The British Club.

· Maintain a strong presence around the Club to engage with Members, understand their needs, and provide assistance when required.

· Gather and consolidate Member feedback to stay informed of their opinions, suggestions, and concerns, and relay these insights to help inform policies and enhance services.

· Serve as a key liaison between Members and the Management Team to align Member expectations with Club offerings.

· Attend the quarterly Members Connect Night and support Club events as needed.

· Demonstrate professionalism and uphold ethical standards in all internal and external communications to promote a positive team environment.

· Be well-versed in the Club’s Rules and Bye-Laws to effectively inform and assist Members.

· Take on additional assignments or projects as directed by the Management.

Requirements:

· Diploma in Hospitality Management or a related field.

· Minimum of 6 years’ relevant experience, preferably in hospitality or customer service.

· A customer-focused mindset with strong organizational skills and attention to detail.

· Prior experience working with expatriates is an advantage.

· Excellent interpersonal and communication skills.

· Strong command of spoken and written English.

· Must be able to work on weekends and public holidays

· Willingness to maintain a strong presence at Club events and Member functions.

We regret that only shortlisted candidates will be notified

Tasks

• Develop Porsche Experience Centre (PEC) facilities including an Aftersales Service Centre, which entails planning, organisation and management, with the overarching goal to create a state-of-the-art driving events platform for existing and new customers
• Localise and implement the global corporate architecture guidelines as well as sustainability strategy in coordination with counterparts at headquarters ensuring a brand-adequate and future-proof lighthouse project
• Manage and direct the overall project, including timelines, steering & approval committees, Project Management agencies, architectural agencies and authorities to ensure the overall construction will be completed in time, in budget and according to project milestones
• Coordinate closely with internal stakeholders to continuously assess any rising needs and plan measures accordingly; contribute to effective internal communications in conjunction with the management team to promote an integrated cross-departmental working culture and cross-functional support
• Find, liaise and onboard new brand partners with relevance for the PEC development
• Work closely with counterparts in PEC Operations and PEC Event Sales & Marketing as well as internal departments to ensure best class visitor and customer processes within the PEC facility

Qualifications

• University degree in business administration or other relevant degrees
• Minimum 5+ years relevant working experience in business and retail development in Singapore or ASEAN
• Very well established project management skills, and aptitude for managing multiple suppliers and consultants simultaneously
• Highly motivated team player with a customer focused mindset, excellent communication and interpersonal skills, and strong attention to detail with a solution-oriented attitude
• Fluency in written and spoken English as minimum; additional, regional language skills advantageous
• Well-established project management and reporting skills, with high proficiency in Microsoft Office
• Willingness to work in a multicultural environment

Benefits:

• Up till $5500 basic + Monthly Incentive
• 5+ years of working experience as Manager or similar role in F&B
• Alternate 5 or 6 working days a week
• Proficient in managing the outlet
• Able to lead by example

Job Description:

The role involves fostering a warm and inclusive customer service environment where guests feel valued, promptly addressing feedback and complaints, and actively engaging with guests to create memorable experiences. It requires overseeing daily restaurant operations to ensure smooth functioning, maintaining high standards of cleanliness, food quality, and ambiance, and managing inventory with timely supplier coordination. Leadership duties include recruiting, training, and motivating a high-performing team, providing coaching and support, and conducting regular briefings to align service goals. Collaboration with the kitchen team is essential to ensure efficient food preparation, manage workflow and inventory challenges, and uphold food safety and hygiene standards. The manager will take full ownership of the outlet’s financial performance by analyzing P&L statements, implementing strategies for revenue growth and cost control, and identifying improvement opportunities through sales data analysis. Lastly, the role demands strict compliance with health and safety regulations, company policies, and operational standards.

Requirements:

• 5 years of experience as a Restaurant Manager
• Proven leadership experience in the F&B industry
• Proficient in managing outlet P&L and driving profitability
• Familiarity with inventory management and operational software is an advantage

We are looking for candidates who thrive in a fast-paced, diverse, and customer-centric store environment. You are a resourceful, driven and service-oriented leader who can multi-task and manage store operations effectively.

Our Store Managers are the key leadership role for our retail team on the ground. You will oversee the end-to-end operations of a store and will be responsible for driving the store's sales performance and service performance. You will engage in innovation and productivity initiatives for the store. To drive seamless customer experience across channels, you will also oversee the order fulfilment processes for customers in the store. On top of daily operational duties, you will also help in cascading and operationalizing headquarters’ directives to the store.

Job Responsibilities:

Manage store's sales performance.

Facilitate implementation of organisation strategies

Interpret information on sales goals and targets.

Communicate scheduled sales reports in accordance with organizational standards.

Facilitate implementation of organisation strategies Document sales transactions.

Review customer satisfaction

Manage order processing, fulfilment and returns of customer orders.

Provide direction and guidance to team leaders.

Develop team leaders' capabilities.

Lead and motivate team to contribute to productivity improvement and innovation.

Conduct productivity diagnosis to recommend areas of improvement.

Manage retail administration.

Define and allocate staff duties in accordance with operational requirements.

Lead with service vision

Develop service operations.

JOB DESCRIPTION / REQUIRMENT

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Specially Expeerinced in Indian, Bangladesh and Sri Lankan Food
• Willin to work on Public and Special holidays.
• Willing to work overtime when requirmed with nigh shifts on special days.
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.
• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.
• Helping the team understand performance targets and goals
• Training or ensuring that workers are properly trained for their specific roles
• Scheduling work hours and shifts
• Coordinating job rotation and cross-training
• Assisting in resolving emergencies, such as a quality or customer problem that might be escalated to the team supervisor for handling
• Creating new food menus for all 3 countries.
• Creating costing for food menus.