Total 1,334 Product Management Assistant job vacancies in F&B / Tourism / Hospitality category in Islandwide

Key Responsibilities

Product Advisory

· Package route to market executable ideas with inputs from 1) Research 2) Industry Intelligence and ground feedback, and 3) current books

· Drive Investment themes and product focus, giving color and depth to the investment books. Provide frontline with actionable focus to maneuver the markets, the support from Research

· Provide solutions for client’s FX requests

· Educate Client Advisors and team members on FX

· Be a recognized authority within the Bank in FX

Product Platform

· Set up access to full range of FX offerings

· Manage relationships with major counterparties and key market players

· Ensure full compliance with regulatory requirements and the bank's product development and management policies

· Ensure end to end platform readiness and robustness for product sale

· Manage internal relationships with key enablement partners and stakeholders

· Ensure all products are reflected correctly in the Bank’s books

· Support development of MIS and post transaction reporting to ensure regulatory compliance and support investment and product performance monitoring

· Work with team members to ensure adequate coverage at all times

Sales

· Provide Investment Consultants and RMs with trading ideas, market information and sales tools

· Provide input on FX for internal and external publications

· Develop marketing materials

· Making timely actionable calls in relation to market and books to help RMs manage clients

Qualifications and Experience

· Detailed knowledge of FX analysis and markets

· Experience in FX sales, advisory and managing FI platforms

· Full knowledge of product cycle

· Understanding of Financial Markets and key investment concepts

· Understanding of portfolio construction and Risk Management concepts

· Legal & Regulatory knowledge

· Presentational and communication skills

· Product training skills

Job Description:

• To undergo training for the skill sets of non-supervisory roles to understand and perform the functions.
• To undergo management trainings and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently.
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld.
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Develop marketing strategies to improve sales and profitability
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any ad-hoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Job Requirements:

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

Benefits:

• Staff Meal
• Uniform will be provided
• Birthday Voucher
• Staff Discount
• Sales Target Incentive

Japanese Fast-Food Takeway Kiosk:

Location/工作地点: Tampines1 Mall.

Position/职位: Japanese Kiosk Staff/manager 日式快餐店员/实习店长。

Salary/薪水: $2200~$3000.

Environment/工作环境: Air-conditioned/商场有冷气

Working Days/工作天数: 6 days a week/一个星期6天

Working Hours/工作时长: 10 hours per day/一天10个小时

Lunch Break/午餐时间: 1 hour/1个小时

年假Annual Leave: 7 days a year. 一年7天。

Experience: No experience required

Skills: Basic English and ability to operate POS machine for order taking

无需经验，可从头学起，但是需要有基本英文会话的能力。

Eligibility: Hiring for WP, locals, PR, and LTVP/准证，本地，永久居民，LTVP.

Contact James at 88152418 请联系James

Join our team!

Administration & Accounts management Assistant

BioEnergy PTE Ltd is looking for an Administration & accounts management role. BioEnergy owns and operates a Waste-to-Energy Biogas Plant, the flagship biogas plant ever built in Singapore equipped with advanced bio-technology to convert the organic waste to green power.

BioEnergy is invested by Resonance Industrial Water Infrastructure Fund, a private equity fund located in London specializing in water and waste to energy transition investments on real assets.

Role Summary:

- Financial management, including bookkeeping services for the company, preparing/reviewing and analyzing financial statements, assistance with annual auditing works

- Operational support, including budget control, procurement management, logistics management, IT and admin, etc.

- Cost of manufacturing analysis, inventory management, and general office administration compliance

- Other ad-hoc tasks assigned by operations managers, or head office from Hong Kong

Qualifications:

- Good accounting and Excel skills and with a minimum 3 years of independent thinking and analytical work, familiarity with IFRS or IAS is preferred

- Experience working in engineering, manufacturing, or equivalent is a plus

- Able to communicate in English with good writing skills

- Mandarin or Cantonese is a plus

- Holding/pursuing a degree in accounting/finance/management or any other business disciplines

- Ability to start as soon as possible

Location:

Singapore (it is required to be on the plant occasionally)

Position details:

- Flexible arrangement is possible with details to be discussed during the interview

Interested please kindly send your resume to Herman Cai (MD) at hcai@resonance.fund and Josh Li jli@resonance.fund

Responsibilities:

• Understand the business application and perform application onboarding in OIM (Oracle Identity Manager).
• Understand the user management of target applications and develop Roles and Policies.
• Perform impact analysis before creating Roles and highlight to team leads or supervisors if issues observed
• collaborate with department coordinators and implement segregation of duty (SOD) rules
• Work with Certification Admin team and provide assistance to schedule Annual Recertification campaign
• Responsible for collecting the certification feedbacks
• Respond to user queries with in an SLA of 2 days
• Understand each department’s Role & Access provisioning processes,
• Perform Reconciliation against the Identity Management system, with the help of custom scripts,
• Work with stakeholders to prioritize business and information they needs
• Maintains a High level of quality and productivity per client’s standards
• Comfortable working independently with minimal supervision

Requirements:

• 3 to 5 years of experience in ID administration, RBAC (Role Based Access Control), and Role Mining is added advantage
• Knowledge in OIM Application On boarding.
• Knowledge on Segregation of duty (SOD) concepts
• Comprehensive knowledge in Access Management
• Excellent computational ability

Disclaimer: The company is committed to ensuring the privacy and security of your information. By submitting this form, you consent to the collection, processing, and retention of the information you provide. The data collected (which may include your contact details, educational background, work experience and skills) will be used solely for the purpose of evaluating your qualifications for the position you're applying for. Your data will be stored securely and retained for the duration necessary to fulfill our hiring process. If you are not selected for the position, your data will be kept on file for a limited period in case future opportunities arise. You have the right to access, correct, or delete your data at any time by contacting us at Quess Singapore | A Leading Staffing Services Provider in Singapore (quesscorp.sg)

Job Responsibilities:

• To undergo training for the skill sets of non-supervisory roles to understand and perform the functions.
• To undergo management trainings and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently.
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld.
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Develop marketing strategies to improve sales and profitability
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any ad-hoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Job Requirement:

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

Benefits:

• Uniform will be provided
• Staff Meal
• Birthday Voucher
• Staff Discount
• Sales Target Incentive

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Preparation of food, comply with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
• Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the date and item.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Any other appropriate duties and responsibilities as assigned.

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

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

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities:

• Assist in the central kitchen with food preparation and cooking
• Sort, store and distribute ingredients
• Wash, peel, chop and cut ingredients
• Maintain and upkeep kitchen equipment
• Clean food preparation equipment/tool, production floor and storage areas
• Dispose of rubbish
• Ensure hygiene and safety standards are strictly adhered to
• Any other ad-hoc duties as assigned by the Company

Job Requirements:

• Minimum 1-year working experience in F&B related industry and preferably in a Halal food manufacturing environment
• Possess valid Food Safety and Hygiene certificate
• Able to work within tight deadlines
• Able to perform shift work and work on weekend/public holiday

Whatsapp 91834574 for more information

Job Description: Kitchen Assistant

Name of Authority: Springfield Secondary School

Location Address: No 30, Tampines Ave 8, Singapore 529593

Requirement Specifications

ITQ Description: Supply of Manpower Services (the “Services”) - Kitchen Assistance for Springfield Secondary School

Duration of Service:

Contract Period: From 3 June 2024 to 31 May 2026.

Option to Extend: The Contractor grants the Authority the option to extend the Contract for a further period of 1 year from 1 June 2026 to 31 May 2027. The Authority shall have full discretion to exercise this option, in whole or in parts, and in as many phases as it deems fit, by issuing written notice(s) to the Contractor at any time before the expiration of any subsisting Contract Period. Unless otherwise specifically agreed between the Parties, any Services rendered during the extended period shall be subject to the same terms and conditions (inclusive of any amendments) of the Contract.

Personnel to be deployed at the following hours:

• Mondays to Thursdays: 7:30 am to 5:00 pm, inclusive of a 1-hour lunch break
• Fridays: 7:30 am to 4:30 pm, inclusive of a 1-hour lunch break
• Service not required on Saturdays, Sundays, and gazetted public holidays

Scope of Services

Job purpose: To assist Nutrition and Food Science (NFS) teachers in teaching and learning whilst maintaining the kitchens with high levels of cleanliness, hygiene, safety, and security.

A. Training /Induction by NFS teachers

1. Use and general maintenance of the cookers / ovens / grills / microwave ovens.
2. Use and general maintenance of small kitchen appliances like blenders, cake mixers, food processors, electric steamers, etc.
3. Use and general maintenance of washing machine.
4. Kitchen terms and familiarization with common utensils like masher, palette knives, patty tins, etc.
5. Food preparations, quantity, and portioning for before and after recess classes.
6. Kitchen and food hygiene (includes proper food handling and storage).
7. Kitchen safety (handling electrical appliances and sharp objects, keeping them safe).
8. Provide updates of perishables and dry goods to teachers ordering for the classes.
9. Provide updates of kitchen utensils of each unit and main storage areas to teachers.

B. Daily Duties: For Practical Lessons and Exams

1. General cleaning of kitchens including sanitizing and cleaning table tops, sinks, cookers, sweeping, and mopping of the floor and emptying dustbins.
2. Fill up the soap containers, check the cutlery, and ensure equipment are in place for each unit.
3. Take in the day’s food orders delivered. Put on trays for the respective teachers. Clear unwanted packaging or boxes.
4. Teachers to brief the week’s practical, recipe given, sample of layout given so that the kitchen helper can start preparations for the morning classes.
5. Assist teachers during lessons, help to replenish items, clear teachers’ center tables, assist students with cookers/ovens/grill/blenders/steamers, mop spills, etc.
6. After lessons to clean up and store food properly. Note the leftovers to carry forward. Prepare for after recess lessons where needed.
7. After lessons: Check all cookers are switched off, sinks are clean, cookers are clean and rubbish is disposed of. Clear the center store table.
8. Laundry for kitchen towels: Wash and hang dry. Fold in sets of 10 for each class (1 kitchen towel + 1 tea towel).
9. To have 3 sets of 10 at a time for the 2 kitchens.

C. Weekly Duties (preferably on Fridays):

1. Thoroughly clean the cookers and ovens.
2. Thoroughly clean and clear chokes in sinks.
3. Clear fridges of unwanted/spoiled foods and sanitize fridge with baking soda solution.
4. Clear and clean center store tables.
5. Check the supply of detergents and inform teachers if need to replenish.
6. Mop the floor of both kitchens and prep rooms.

D. Holiday Duties: Before the start of each term holiday:

1. All leftover foods (in the fridge) are used up, given away, or disposed.
2. All utensils are kept properly and none left on sink tops, especially the teacher’s table.
3. Check all cutlery (in the first drawer) are in order. i.e. Number of spoons, forks, etc., are in place. If not, make a written list and inform the teacher in-charge.
4. All food at the store table is to be kept in the fridge where possible.
5. The kitchen cookers, ovens, grills, and sinks are thoroughly cleaned.
6. All taps, electric points, and gas mains are turned off.
7. All empty delivery boxes and packages are disposed.
8. Kitchens are mopped with bleach to sanitize them.
9. The teacher’s workroom is mopped, and tables are wiped clean.

For term break holidays:

1. Cover all cooker tops with newspaper and masking tape after cleaning.
2. Help with stock take and update records where equipment is kept, etc.
3. Start with the list in order and tick against the item in pencil. State the quantity as well where needed.
4. Be familiar with the places where utensils are stored. Put them back where they are stored after stock take.
5. Organizing of equipment in kitchens and store room. Neaten up and replace any posters or labels where required.
6. Check that ingredients have not expired. To arrange the dry store according to the expiry date.
7. Take note of the quantity of dry stores or perishables left.
8. Collate all equipment and utensils that are spoilt or have been damaged for condemnation.
9. The teacher in-charge will counter-check and write over in pen and sign.

Start of School Term:

1. Wipe all cookers (take out newspaper wrapping) and tables.
2. Wipe tables/ work area in the staff workroom.
3. Take out store table containers and line all drawers, etc., with new linings.

Additional duties:

1. To tend to the reception counter in the general office (during off-peak period).

This Job Description indicates only the main duties and responsibilities of the post. It is not intended as an exhaustive list.

Qualification, Skill & Experience of the Contractor’s Personnel

The Personnel shall minimally have the following qualifications, skills, and experience:

• Minimum ‘N’ Level or equivalent.
• Understanding of Basic English.
• Able to do

Responsibilities:

• Assist chefs and kitchen staff in food preparation and cooking tasks.

• Clean and sanitize kitchen utensils, equipment, and work areas.

• Assist in receiving, storing, and organizing food and kitchen supplies.

• Follow recipes and portion sizes accurately.

• Assist in plating and garnishing dishes as instructed by the chef.

• Dispose of kitchen waste and maintain cleanliness in the kitchen.

• Adhere to food safety and hygiene standards at all times.

• Assist in inventory management and stock rotation.

• Follow instructions and perform any other duties assigned by the chef or supervisor.

Requirements:

• Previous experience in a kitchen or food service environment preferred.

• Knowledge of basic cooking techniques and food handling procedures.

• Ability to work efficiently in a fast-paced kitchen environment.

• Physical stamina and strength for lifting and carrying kitchen supplies.

• Attention to detail and cleanliness.

• Positive attitude and willingness to learn.

• Good communication skills and ability to work well in a team.

Benefits:

• Competitive salary based on experience.

• Comprehensive benefits package.

• Opportunities for career growth and advancement.

• Training provided.

Working hours :830-630pm

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information