Total 2,915 Fresh/Entry Level job vacancies in islandwide

Working location: Telok Ayer

Working hours: 10am to 6pm (Monday to Friday)

JOB DESCRIPTION

• Create and schedule captivating content across social media platforms to engage and grow our audience
• Manage and regularly update the company’s social media profiles with fresh, relevant content
• Monitor social media channels for customer inquiries and comments, providing quick and thoughtful responses
• Plan and execute exciting social media campaigns to showcase our products, services, and events
• Collaborate with the marketing team to ensure social media efforts align with broader marketing strategies
• Use analytics tools to track and measure the performance of campaigns, identifying areas for improvement
• Prepare regular reports on social media activity, engagement, and follower growth
• Actively engage with followers by liking, commenting, and sharing relevant posts, building genuine connections
• Foster community growth by interacting with our audience and encouraging user-generated content
• Stay on top of the latest social media trends, tools, and best practices to keep our strategies fresh and effective
• Innovate by testing new approaches to enhance the company’s social media presence and performance

JOB REQUIREMENT

• Minimum Diploma and above
• Strong communication and writing skills
• Proficiency in using social media platforms and management tools
• Creative thinking and ability to develop engaging content
• Hardworking with high initiative and willing to take on new challenges

EA Reg. Number: R21100629

EA License Number: 22C1278

Working location: Orchard

Working hours: 10am to 6pm (Monday to Friday)

JOB DESCRIPTION

• Consolidate and analyze financial data (budgets, income statement forecasts etc.) taking into account company’s goals and financial standing
• Provide creative alternatives and recommendations to reduce costs and improve financial performance
• Assemble and summarize data to structure sophisticated reports on financial status and risks
• Develop financial models, conduct benchmarking and process analysis
• Conduct business studies on past, future and comparative performance and develop forecast models
• Identify trends, advise company and recommend actions to a senior financial analyst based on sound analysis
• Gain and update job knowledge to remain informed about novelty in the field
• Consult with management to guide and influence long term and strategic decision making within the broadest scope
• Drive process improvement and policy development initiatives that impact the function

JOB REQUIREMENTS

• Minimum Diploma and above
• Willing to learn and flexibility to adapt to working environment
• Entry level candidates are welcome to apply, training will be provided

EA Reg. Number: R21100629

EA License Number: 22C1278

Responsibilities

• Plan, execute, monitor and control the various technical aspect of the project.
• Manage or participate in new setup or upgrade of system/network infrastructure projects.
• Responsible for supporting operational systems satisfying contractual Service Level Agreement
• Perform and manage routine preventive maintenance and operational activities
• Provide project documentation and reports
• Diagnose and rectify technical issue

Requirements

• Experience in Windows server OS, Unix/Linux OS & VM environment
• Good knowledge and hands-on experience with Microsoft SQL Server would be an advantage
• Good Working knowledge with VPN, firewall appliances and Cisco routers/switches
• Excellent written and verbal communication to convey technical ideas to both technical and non-technical audiences and contribute within a team environment
• Pro-active, dynamic and with good analytical/conceptual thinking
• Fresh graduates are welcome to apply

Only shortlisted candidates will be notified.

Please email a copy of your detailed resume to bianca@talentsis.com.sg for immediate processing.

(EA Reg No: 20C0312)

BYD BY 1826 PTE LTD

5 Days 44Hr Work Week (Full-Time)

Location: Multiple

About Us:

At BYD by 1826, we’re passionate about delivering extraordinary dining experiences in a vibrant and welcoming atmosphere. As a leading name in the hospitality industry, we pride ourselves on our exceptional service and delicious menu offerings. If you’re looking to kickstart your career in the F&B industry and thrive in a supportive, fast-paced environment, we want you to join our team!

Why You’ll Love Working Here:

• Energetic Atmosphere: Experience a lively and fun work environment where every shift is an opportunity to learn, grow, and make new connections.
• Career Development: Gain valuable experience and skills in the F&B industry with opportunities for advancement and professional growth.
• Competitive Compensation: Enjoy a competitive wage, plus tips/bonus, along with employee discounts on our delicious menu items.
• Supportive Team: Work with a team of friendly and experienced professionals who are dedicated to helping you succeed and develop your skills.

What You’ll Do:

• Deliver Outstanding Service: Greet and assist guests with a warm and friendly attitude, taking and delivering food and beverage orders with accuracy and efficiency.
• Create Memorable Experiences: Ensure that every guest has an enjoyable dining experience by providing personalized recommendations and handling any special requests or concerns.
• Maintain High Standards: Keep your work area clean and organized, adhere to safety and hygiene standards, and ensure that all service equipment is in top condition.
• Collaborate with the Team: Work closely with kitchen staff and fellow servers to ensure smooth service flow and address any issues or changes promptly.
• Upsell and Promote: Use your knowledge of the menu to suggest additional items and promotions, enhancing the guest experience and contributing to the restaurant’s success.

What We’re Looking For:

• Experience: Previous experience in a customer-facing role is a plus but not required; we’re happy to train enthusiastic individuals who are eager to learn.
• Skills: Strong communication and interpersonal skills, with a genuine passion for providing excellent customer service.
• Attributes: A positive attitude, teamwork, and the ability to thrive in a fast-paced, dynamic environment.
• Flexibility: Willingness to work various shifts, including evenings, weekends, and holidays, to meet the needs of our guests.

What We Offer:

• Competitive salary and benefits package.
• Structured training program and personalized career development plans.
• Opportunities for career progression to management roles.
• Dynamic and collaborative working environment.

Ready to Join Us?

If you’re excited about starting a career in the food and beverage industry and want to be part of a team that values your growth and success, apply now! We can’t wait to welcome you to BYD by 1826 and see what we can achieve together.

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Job Responsibilities:

• Participate in designing solutions that meet functional requirements
• Implement end-to-end specifications for solution components
• Generate relevant documents and reports
• Perform testing and implementation of solutions
• Participate in UX activities such as creating wireframes/storyboards, conducting user research/interviews and developing user stories, storyboards
• Contribute to the SDLC in the areas of coding tools, languages, and software designs

Job Requirements:

• Min diploma/degree in Computer Science or any IT related field
• Familiarity in any of the programming languages: Java, Javascript, Python, C++, C# etc
• Proficient in Web Technologies like HTML, CSS
• Excellent working attitude and a strong team player
• Fresh Graduates are welcome to apply

(EA Reg No: 20C0312)

Please email a copy of your detailed resume to qianyu@talentsis.com.sg for immediate processing.

Only shortlisted candidates will be notified.

Responsibilities:

• Teaching the primary curriculum.
• Taking responsibility for the progress of a class.
• Organising the classroom and learning resources.
• Planning, preparing and presenting lessons that cater for the whole class.

Requirements:

• Degree in any discipline
• A collaborative demeanor who possesses strong interpersonal skills and the ability to work individually or with multi-disciplined teams to reach outcomes

If you are interested in the position, do kindly drop your most updated resume to healthcaretemps@recruitexpress.com.sg

Esther Lim Suk Hui

EA Personnel No: R18728082

Recruit Express Pte Ltd (Healthcare & Lifesciences Division)

EA License: 99C4599

Embark on a Career That Impacts Lives

Are you a university student in Singapore looking to jumpstart your career path, or seeking a dynamic role in a fast-growing industry? The role as a Financial Advisor offers the perfect blend of flexibility, entrepreneurial spirit, and unlimited earning potential. Join us and explore a fulfilling career in financial consultancy.

Key Responsibilities:

· Financial Strategy Development: Assess clients’ financial situations to devise strategies that meet their financial goals.

· Insurance and Financial Advice: Provide guidance on insurance and financial planning in areas like retirement, education, and investments using our comprehensive product suite.

· Client Relationship Management: Regularly review and follow up with clients to adapt their financial plans to life changes.

· Financial Analysis: Prepare and interpret financial summaries, investment reports, and income projections for clients.

· Client Network Building: Establish and maintain strong relationships with a growing client base.

· Leads provided: We basically need leads taker.

Benefits & Rewards:

1. Tailored Training: Gain essential certifications and skills through structured courses, with ongoing support from dedicated managers.

2. Funding Programme: Benefit from our corporate financing scheme, supporting you in the first 24 months of your career.

3. Attractive Rewards: Experience our 'work hard, play hard' ethos, with incentives for top performers.

4. Flexible Income Structure: Earn uncapped income through a multilayered incentive system, including commissions, performance incentives, annual bonuses, and exclusive incentive trips.

Qualifications:

· Obtained a poly diploma, JC cert or degree in any field.

· Driven by results and motivated by performance-based rewards.

· Strong interpersonal skills with a passion for empowering others financially.

Ideal for University Students / Fresh Entry / Mid-Career:

· Flexible Working Hours: Perfectly suitable for balancing studies and work.

· Entrepreneurial Experience: Learn how to manage and grow your own business even while studying.

· Mentorship from Success Stories: Be guided by mentors who began their successful careers as students, including one who earned S$90K/month during their days at NUS.

· Embark on this journey to not just build a career, but to make a meaningful impact. Apply now and shape your future while shaping others!

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

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 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

• 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 menuKitchen 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 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 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 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 practices

Provide guidance and day-to-day training to staff within assigned areaCarry 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

ResponsibilitiesRestaurant 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 arrangementOversee 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 collectionRestaurant 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 & ControlEnforce restaurant quality, service, cleanliness and value standards

Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staff

Train and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices

Job Description

• Inspect and repair passenger seats, galleys, and lavatories and maintain aircraft conditions
• Install cabin interior components into commercial aircraft, including seat tracks, overhead bins, galleys, side panels, bulkheads, etc.
• Maintain luggage storage area in a neat and organized manner
• Maintain inventory items required for handling the cleaning activities
• Maintain the quality of the aircraft interiors on the operated fleet
• Maintain the interior and exterior cleaning standards on the operating fleet
• Perform other duties as assigned by your superior

Job Requirements

• Minimum Higher Nitec or Diploma in Engineering/Aviation.
• No working experience is needed
• Able to communicate effectively verbally in writing in standard English.
• Ability to perform tasks in high-noise areas and work at height
• Able to work rotating shifts, including weekends and public holidays.
• Candidate must attend a 6 to 9-month Cabin Trainee Technician course (including On the Job Training) with assessment followed by 12-months bond. Only those who pass the assessment will be offered employment for the role.

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