Total 4,634 job vacancies in Singapore

Setgoals for performance and deadlines in ways that comply withcompany’s plans and vision and communicate them to subordinates

·Organize workflow and ensure that employees understand their dutiesor delegated tasks

·Monitor employee productivity and provide constructive feedback andcoaching

·Receive complaints and resolve problems

·Maintain timekeeping and personnel records

·Pass on information from upper management to employees and vice versa

·Good communication skills

Key Responsibilities

Human Resources

• Maintain and update employee records, personnel files, and HR databases

• Prepare HR documentation such as employment contracts, confirmation letters, and HR correspondence

• Support onboarding and offboarding processes, including documentation and checklists

• Track employee leave, attendance, and benefits administration

• Respond to routine HR-related queries from employees

Accounting & Finance Support

• Assist with monthly payroll processing, including basic calculations for allowances, deductions, and overtime

• Prepare CPF contributions and other statutory submissions

• Maintain payroll records, schedules, and supporting documentation

• Organise and file accounting documents for audit and reference

• Support basic finance reporting as required
  

Requirements

• Prior HR/Finance experience preferred, but not mandatory. Training provided. Foreign nationalities welcome to apply.

• Candidates able to start on short notice are preferred

• Strong attention to detail, accuracy, and confidentiality

• Good organisational and communication skills

• Ability to work independently in a part-time capacity

• Assist the manager/assistant manager in the daily operations of the outlet.
• Ensure guest needs are taken care of and recommend them the promotional items.
• Responsible and accountable for all cash amounts within outlet, in the absence of manager.
• Coach and train existing and new staff.
• Responsible for proper opening and closing of the outlet.
• Feedback to the manager on any operational issues.
• Responsible for the outlet upkeep and cleanliness

Responsible for Inventory

Roles and Responsibilities Must have experience in hair cutting To perform a range of haircare services, including wash and blow-drying hair, styling hair, hair and scalp treatments, and hair coloring Meticulous and Organized To assist in maintaining cleanliness of the salon Willing to work under supervised, with any ad-hoc duties assign by shop manager Willing to work under fast-paced and passions to serve customers under any conditions Customer service oriented and willing to work retail hours Fluent in English Able to work on weekends and public holidays Weekday off, must follow the working schedule Good interpersonal and communication skills Strong sense of punctuality and responsibility Outgoing individuals who are able to contribute individually and as a team

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange an interview.

Role Overview

You will lead a production team in a manufacturing environment, ensuring smooth operations, meeting production targets, and continuously improving efficiency, quality, and safety.

Key Responsibilities

• Supervise and guide a team involved in machining and assembly work to meet production schedules and customer requirements.

• Manage daily production activities, including planning capacity and optimizing machine usage.

• Train, coach, and develop team members, while handling performance reviews and recognizing good performance.

• Maintain a safe, clean, and organized workplace (6S standards).

• Monitor and improve key metrics such as productivity, delivery, equipment efficiency (OEE), and maintenance (TPM).

• Ensure accurate use of ERP systems (e.g., Syteline).

• Work closely with other teams to ensure smooth workflow and resolve issues quickly.

• Support continuous improvement initiatives (Lean/Kaizen) and identify ways to reduce waste and improve efficiency.

• Lead team meetings and maintain clear communication within the team.

• Handle staff matters including attendance, overtime, scheduling, and resolving conflicts or disciplinary issues.

• Foster a positive team environment and strong collaboration across departments.

Requirements

• Degree in Engineering.

• 5–7 years of experience in manufacturing/operations, with at least 3 years in a supervisory role.

• Strong leadership and communication skills.

• Hands-on, detail-oriented, and able to manage multiple tasks under tight deadlines.

• Good problem-solving, planning, and analytical skills.

• Familiar with Lean manufacturing practices.

• Knowledge of machining and metal fabrication processes.

• Experience with CNC machining/programming is a plus.

• Comfortable using Microsoft Office tools.
  

HOW TO APPLY

Interested applicants, kindly click on “APPLY NOW” or send your resume in MS WORD format to hestia.wong(at)trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Wong Ying Huan (Hestia)

EA Personnel Reg No: R24122431

Firm Summary
White & Case is an elite global law firm serving leading companies, financial institutions and governments worldwide. Our long history as an international firm means we are perfectly placed to help our clients resolve their most complex legal challenges wherever they may be.

With lawyers and staff operating from more than 40 locations, working in virtually every country of the world, we have invested heavily in building a high-quality full-service practice competing at the top of the market. We are distinguished by our on-the-ground presence in the world’s key financial markets and our strengths in handling complex cross-border work.

It’s not just about our global network of offices and shared services centers; it’s the global interconnectedness of the Firm that our people, and our clients, value most. We work well together across geographic and practice boundaries. It’s one of the reasons we attract and retain cross-border work. And why we attract a diverse group of people.

Our lawyers are globally minded, enterprising, collaborative and committed to excellence. Our people represent 90 nationalities and speak 80 languages.

Position Summary
The Senior Manager, Business Development is an operational leader and business development subject matter expert responsible for translating strategic business development priorities into effective execution within the practice group. The role ensures the high-quality delivery of BD initiatives, provides expert advisory support to partners and leadership, and leads teams and projects to drive client engagement, growth, and market positioning.

Acting as a key link between strategy and execution, the Senior Manager applies deep business development expertise and market insight to support commercial decision-making, lead complex pitches and proposals, and address business development challenges. The role works closely with partners, practice leaders, and cross-functional teams to ensure BD activities are aligned with firm and practice priorities, delivered efficiently, and continuously improved.

The Senior Manager contributes to the evolution of BD best practices and processes, supports the adoption of strategic initiatives, and plays a critical role in ensuring consistent, high-impact execution across the practice group.

This role will support White & Case's leading Debt Finance and Capital Markets team, recognized across the Asia-Pacific region for advising on complex and impactful financing transactions. From leveraged buyouts and acquisition financings to debt programs and equity financings, the team is a trusted advisor for multinational corporates, financial institutions, and investors. The position involves working on cross-border mandates, coordinating with a globally integrated network, and delivering innovative solutions for complex capital market challenges.

Duties and Accountabilities
Strategic planning and client cultivation
Support the development and execution of client and business development strategies in line with firm and practice group priorities.

Analyze market, client, and competitor data to identify growth opportunities and inform strategic outreach.

Advise and coach partners, lawyers and leadership on client planning, segmentation, and relationship management to maximize client value and retention, including account management and client feedback.

Proposals and pitch excellence
Oversee and manage the preparation of high-quality, tailored pitches, proposals, and client presentations.

Ensure proposals are aligned with client needs, market trends, and firm strategy, collaborating with partners and BD teams to deliver compelling and competitive submissions.

Implement best practices and continuous improvement in pitch processes, leveraging data and feedback to enhance outcomes.

Positioning Practices & Partners
Contribute to the development and execution of thought leadership, market positioning, and external engagement strategies.

Collaborate with marketing and communications teams to raise the profile of the practice group and its partners through events, rankings, PR and content initiatives.

Ensure alignment of positioning activities with firm priorities and market opportunities.

Cross-Practice & Stakeholder Collaboration
Act as a key liaison between BD, practice groups, industry teams, and other business services, ensuring coordination and alignment of BD efforts.

Facilitate collaboration across teams to address complex challenges, share best practices, and drive integrated solutions for clients.

Engage with senior stakeholders to support commercial decision-making and the achievement of strategic objectives.

Contributor capacity
Manage and mentor BD team members and project groups, setting clear expectations and fostering a high-performance, collaborative culture.

Provide technical and professional guidance, feedback, and support to ensure successful delivery of initiatives and continuous team development.

Act as a role model for operational excellence, innovation, and professional conduct.

Performance and impact
Monitor and report on the effectiveness of BD initiatives using data-driven insights and KPIs, particularly in the development of the annual budget and reporting on spend.

Drive process improvements and operational efficiency to maximize the impact of BD activities.

Ensure that all BD outputs meet high standards of quality, timeliness, and alignment with strategic goals.

Other key areas
Maintain strong commercial awareness and industry knowledge to inform BD strategies and keep the firm competitive.

Support risk management and compliance in all BD activities, ensuring adherence to firm policies and external regulations.

Essential Job Requirements
Bachelor’s degree or equivalent experience; relevant professional qualifications an advantage.

Substantial experience delivering and managing business development activities within a professional services environment, working closely with leadership to translate strategy into execution.

Recognized expertise in business development disciplines (e.g., pitching, client planning, market positioning), providing technical guidance and advisory support at the practice or sub-functional level.

Proven experience leading projects and coordinating cross-functional teams to deliver high-quality BD outcomes within agreed scope and timelines.

Demonstrated ability to identify and implement process improvements that enhance efficiency, quality, and consistency of BD delivery.

Strong commercial awareness and understanding of market and client dynamics, applied pragmatically to support growth and competitiveness.

Strong analytical, problem-solving, and judgment skills, with the ability to address complex operational challenges.

Excellent communication and stakeholder-management skills, with the ability to collaborate effectively with partners, BD colleagues, and other business services teams.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

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.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Description:
1. Oversee daily operations of the food and beverage (F&B) department to ensure smooth service delivery

2. Arrange staff shifts, assign daily tasks and coordinate work arrangements for the F&B team

3. Monitor food quality, presentation and service standards to align with company requirements

4. Respond to guest inquiries and complaints promptly to maintain high guest satisfaction

5. Manage F&B inventory, check stock levels and place replenishment orders when needed

6. Ensure all work areas and equipment comply with food safety, hygiene and sanitation rules

7. Train new team members on service procedures, product knowledge and company policies

8. Collaborate with kitchen and front desk teams to align service flow and resolve operational issues

9. Conduct regular spot checks on service quality and record operation data for management

10. Prepare daily or weekly operation reports and submit them to senior management as required

Requirements:

1. At least 1 year of experience in the F&B industry, supervisory experience is preferred

2. Clear understanding of local food safety and public hygiene regulations.

3. Strong communication skills to interact with guests, team members and cross-department partners

4. Ability to work flexible shifts including weekends, public holidays and evenings as business needs

5. Basic numeracy skills to manage inventory, process payments and prepare simple reports

6. Ability to work efficiently in fast-paced environments and handle multiple tasks at the same time

7. Basic leadership skills to motivate the team and maintain consistent service standards

8. Good problem-solving skills to handle unexpected issues and emergency situations calmly

9. Proficiency in using common POS systems and basic office software like Excel or Word

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Description:

Supervisor Responsibilities:

Oversee day-to-day operations at the site to ensure progress is in line with the project plan.

Monitor schedules, track project progress, and prepare reports for stakeholders.

Manage procurement and delivery of materials and equipment.

Identify and resolve potential delays or issues that could impact project milestones.

Perform regular inspections and quality control checks.

Ensure documentation required for inspections, approvals, and project updates is properly maintained.

Requirements:

Strong leadership and decision-making skills.

Excellent time management and problem-solving skills.

Ability to read blueprints, schematics, and other documents

Good communication and interpersonal skills.

Have experience in Timber Frame Work and Reinforced concrete structure

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Report to the Project Manager / Site Manager for work planning and coordination

Liaise with consultants on submission and approval of materials and shop drawings

Plan, schedule, and monitor site work progress

Coordinate inspections with the Resident Engineer

Address and resolve technical and engineering issues on site

Ensure compliance with site safety regulations and proper work procedures

Monitor and coordinate subcontractors’ activities

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

· Proven experience as supervisor or relevant role

· Familiarity with company policies and legal guidelines of the field

· Ability to learn a variety of job descriptions

· Excellent communication and interpersonal skills

· Outstanding organizational and leadership skills

· Good knowledge of MS Office

· Supervise employees to help ensureefficiency and productivity.

· Perform administrative tasks under theguidance of the supervisor, such as documenting procedures and creatingguidelines.

· Assist the supervisor in hiring newpersonnel by reviewing applications and performing initial meetings withcandidates.

· Participate in company trainingseminars in order to help the company move forward.

· Train new hires on the job oncethey’ve completed initial training with the supervisor.

· Bring any employee concerns to thesupervisor in order to ensure company morale.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.