Total 153 job vacancies by Sodexo Singapore Pte. Ltd.

Working Location : Depot Close
Working Hours : Mon - Fri, 8am to 5.30pm

• To minimize complaints from Client.
• To understand the requirements contained within the each contract.
• To oversee daily cleaning issue & rectify the problem to prevent reoccurrence.
• To oversee a group of cleaners & ensure smooth cleaning operation.
• To report daily activities to client contact and attend monthly meetings/ conduct inspections on behalf of management for progress meetings
• To manage and coordinate site activities (contractors) for ongoing projects and oversee daily activities of site staff.
• To ensure periodic work carry out as scheduled.
• Record of additional work requested by client.
• Reactive maintenance is completed as per SLA’s and has been duly authorized by the relevant Client Representative. Service reports are filled in by the service representative, signed for accuracy by the onsite client staff and issued as supporting documentation when invoiced.
• Ensure all statutory and government rules and regulations are being adhered to within the scope of work being undertaken
• To understand contractual obligations and meet customer expectations under the agreement.
• On a weekly or as needs basis, report to the Operations Manager and discuss works that require completion. Attend weekly, or as required meetings with Operations Manager to assess current progress.
• Other duties as reasonably requested from time to time.
• Reporting :
  Reports are broken down in accordance with Client guidelines, per site, and per service on a monthly basis or as determined by the Client.

Key Result Areas:

•  Preparation and data entry of requisitions for supplier and event payments in the iProcurement system
•  Set up of new suppliers in iProcurement system
•  Obtain quotes from suppliers prior to raising requisition for purchase order in the system
•  Provide relief for Client Service and Mailroom team if required
•  Order / Maintain office stationery & consumables through iProcurement including obtaining quotes for
• the unlisted products
•  Oversee Security functions with approving the Issue of forgotten/lost security cards & maintain security
• system in conjunction with Facilities Coordinator
•  Office equipment maintenance and ordering. (ie. water filters, dishwasher, etc)
•  Liaise with contractors for site work, eg. maintenance, installations
•  Assist with the set up of client and staff meetings/functions as required.
•  Liaise with MGTI for any IT requirements
•  Liaise with building management when required in conjunction with Facilities Coordinator
•  Ensure regular cleaning inspections are scheduled with the cleaners and building management
•  Provide access to security technicians for monthly maintenance of the security system
•  Update Floor wardens list & co-ordinate training with building management
•  Assist with Locker allocations
•  Manage Clear desk policy
•  Manage after hours access for functions, e.g. air/con, cleaning etc.
•  Actively manage Sydney Smart office space on a daily basis
•  Management of Facilities inbox
•  Good knowledge of internal security system – C-Cure
•  Good knowledge of EMS – Event Management System
•  Conduct regular site inspections to check general office condition and inventory levels of
• stationery/supplies.
• Any other facilities tasks related to smart office as directed

Key Responsibilities:

· Maintain a commitment to customer service and guest satisfaction. Act as the main point of contact and perform all client contact activities such as food and beverages coordination, answering client questions etc. in a cordial, efficient and professional manner.

· Support client with ordering system support coordination

· Oversee and ensure receiving of meals are tallied, meals checking, meals replacement etc with clients’ coordinator.

· Oversee and ensure accurate and timely invoicing activities

· To support on all recording and reporting of clients’ needs, requirements and orders.

· Gatekeeping to ensure that requested changes by clients are to be executed accordingly

· Ensure that the food and beverages are served while maintaining a consistent presentation and proper temperature.

· Keep the station neat and clean during service. Constantly checking and monitoring service items and condiments as per established policies and procedures.

· Maintain a cooperative, team-like attitude in working with clients’ coordinators, supervisors and fellow employees.

· Enforce and adhere to all sanitation procedures including safety guidelines and OHSA requirements.

· Immediate communication of special requests, guest problems or concerns to Reporting Supervisor/ Manager.

· Attend weekly meetings/walkthrough with clients’ and Manager on site for operational issues to be addressed promptly.

· Follow all designated procedures to ensure areas are secure and energy efficient.

· Ensure the proper handling and cleaning of all equipment related to service delivery.

· Always wear a proper uniform in accordance with the Grooming Standards Agreement.

· Perform any reasonable request assigned by management for service needs.

· Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire Operational processes related to Food Services and its scope of activities.

· Any other food safety related tasks assigned e.g. temperature monitoring of food and logs, storage and equipment, taking food samples, cleaning activities; and all related tasks as assigned by Supervisor/Manager.

Job Summary: Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/ administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Job Scope:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities:

• Ensure that all of the following is ready for service 15 minutes before meal times in terms of food served according to the menu planned, food garnishing, counter temperature, food displays, serving gears, merchandising posters, and price tags.

• Ensure that all food counters and displays are clean and tidy at all times.

• Ensure that all customers are served promptly and duly.

• Ensure that all areas around food counters are clean and spotless including floors, walls, counters and equipment.

• Ensure that food served during meal times are prepared and dished out according to the hygiene and safety regulations required by corporate standards and governmental regulations.

• Serve food in the assigned plates or holding receptacles in the portions approved by the client to customers during meal times.

• Attend weekly service meetings to improve and enhance service level.

• Handle customers’ feedback duly and ensure that all actions taken are reported to the Unit Manager after each meal.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

• Perform all other duties as and when assigned by Senior Catering Assistant.

Key Responsibilities:

• Responsible for the overall daily food production and back of the house operations.

• Maintain and enhance manpower management by daily effective communication.

• Ensure that quality and wholesome food is served in the facility.

• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

• Submit weekly and monthly financial/administration reports to the Unit Manager.

• Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

• Attend weekly service meetings to improve and enhance service level.

• Evaluate and administer manpower plans, employee training & development.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Maintain and improve hygiene and safety standards of both front of house and back of house operations.

• Keeping Food Sampling and Daily Cooking Core temperature recordings.

• Ensure recording temperature for all refrigerators.

• Perform all other common duties assigned by both the client and management of Sodexo Singapore

Serving food in hospital wards @ KK Hospital
Shift Hours : 6.30am to 2.30pm or 12.30pm to 8.30pm

Working Days: 6 Days

Job Summary:
To be responsible for the overall patient meal service and maintain good relationship with the patient

Key Responsibilities:
• To be responsible for the meal service for the patients including meal order taking, meal service and tray clearance
• To liaise with various departments such as dietetics and kitchen to ensure accurate patient meal service
• To follow the procedures related to control room pertaining to meal service
• To provide excellent customer service to the patients in the wards.
• To ensure a good relation with the patients and make sure their concerns are taken care of.
• To attend to all patients complaints and feedbacks within a short period of time.
• To achieve the standard set in the KPI for his/her department.
• To attend trainings in relation to the job and train new joiners in whichever area that has been identified.
• To carry out the orientation training for new staff in customer service as well as using the EMOS system.
• To carry out all other administrative and operational related duties assignment assigned by superior and the Management

Key Requirements:
• At least 1 year of relevant working experience preferably in customer service/service industry.
• Able to work independently and enjoy working closely with all levels of staff to achieve positive outcomes.
• Service oriented and customer focused.
• Sharp, analytical and self-motivated.
• Good communication and interpersonal skills.
• Able to work independently as well as in a team with minimal supervision.

Working Location: Dover

Working Hours : Opening Shift (6.30am to 3.30pm)

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities:

· Determine customer coffee desires; presenting and explaining the coffee drink menu; follow drink recipes and preparation techniques for coffee drinks; replenishing coffee bean supply.

· Sells and serves baked goods and miscellaneous food items to customers in a courteous and friendly manner.

· Safely handles all hot and cold drinks during preparation.

· Ensure that all food counters and displays are clean and tidy at all times.

· Ensure that all customers are served promptly and duly.

· Handle customer’s feedback duly and ensure that all actions taken are reported to the Unit Manager after each meal.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Assist other sites operations as and when required.

· Perform all other duties as and when assigned by Superior.

Key Requirements:

• Possess at least 1 year experience in similar capacity.
• Excellent customer service, interpersonal and communication skills. Able to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

• Ensure that all areas of the kitchen are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

• Cook and prepare assigned dishes for serving according to the menu (main and special/promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Assist in planning of menus and recipes with the Unit Manager and / or Head Chef.

• Attend weekly service meetings to improve and enhance service level.

• Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

• Performs any other duties as directed by the Head Chef and / or Unit Manager.

Key Requirements:

• Minimum 3 years’ experience in similar capacity with or without qualification.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Location: Little India

Working Hours: 6am-2pm(Transport provided) & 9am-5pm

Job Summary:

Assist in the kitchen operations in areas of food preparation and processing, cleaning and sanitation.

Key Responsibilities:

• Perform duties to keep all areas of the kitchen clean and sanitized including floors, walls, drains, food processing equipment, cooking utensils and other light equipment daily and periodically.

• Remove food wastes from waste receptacles thereafter clean and sanitize bins.

• To assist in daily food preparation assigned by the Head Chef.

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Attend weekly service meetings to improve and enhance service level.

• Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

• Performs any other duties as directed by the Head Chef.

Contract Duration: 4 - 6 Months

Job Summary:

Support the Regional Brand & Communications function in Asia Pacific through coordination and execution of communications activities. Learn about strategic communications principles and how they are applied in an international corporate environment, brand and content management, and how to collaborate with other key functions such as HR, Strategy and Sustainability.

Key responsibilities include:

• Support communications initiatives, including events and special projects
• Content creation: Use digital tools to create clear and impactful videos written and visual content
• Project management: Work independently with multiple stakeholders to meet project timelines and milestones

Desired Skills and Experience

• Prior internship / working experience is preferred
• Strong communicator, self-starter and organised, with an eye for detail and visual aesthetics
• Familiar with Microsoft Suite and social media platforms
• Good project and time management skills, able to juggle timelines among multiple stakeholders
• Experience with graphic and/or video creation/editing, and event organisation are a plus

Others

• Candidate must possess or be pursuing a bachelor’s degree/Post Graduate Diploma/Professional Degree in Business Studies/Administration/Management, Marketing, Mass Communications or equivalent
• Fluent in English; understanding of other Asian languages is an advantage

Working Days: 6 days

Working hours: 5:30am - 1:30pm, 1pm - 9pm (rotating shift)

Location: Hospital @ Little India

Job Summary:

Assist the Supervisor to ensure that proper and efficient management of the control room in the day to day Operations on the assigned unit and oversees new implementations.

Key Responsibilities:

· Ensure that the day-to-day operations for the control room is managed well

· Follow the procedures related to control room

· Attend to trainings in relations to the job and train new joiners in whichever

· area that has been identified

· Provide excellent customer service to the patients in the wards

· Carry out wards walk-about to ensure a good relationship with the patients as well as their concerns are taken care of

· Attend to all patients complain and feedbacks within a short period of time

· Highlight to Supervisor if there is any issue that cannot resolve within own means

· To maintain proper filing and submit the necessary report to the Management at the frequency mentioned

· Have a positive working attitude with colleagues and Supervisor

· Achieve a standard set in the KPI for his/her department

· Involve in continuing professional development to maintain professional standards

· Liaise with the patients in getting the related matter solved in a smother manner

· Carry out Orientation training for new staff in customer service as well as the EMOS system

· Carry out all other administrative and Operational related duties assignment that assigned by your Supervisor and the Management

Key Requirements:

· Minimum Secondary education

· Good communication and interpersonal skills

· Pleasant disposition and neat appearance

· Experience is not required as training will be provided

· Able to work shift and perform overtime duties when required

Duties:

• Inspects, repairs, and tests fire extinguishers using hand tools, hydrostatic test equipment, and monitoring devices.
• Dismantles extinguishers and examines mechanical parts, extinguishing agents, and expelling means; replaces worn or damaged parts.
• Inspect, maintain emergency showers and eyewashes.
• Inspects, tests, and repairs systems such as smoke detectors, sprinklers, and dry stand pipe systems, and pull systems.
• Assists in fire safety inspection.
• Knowledge of inspection, repair, maintenance, and testing techniques for fire safety equipment and systems.
• Skill in the inspection, repair, maintenance, and testing techniques for fire safety equipment and systems.
• Weekly, monthly maintenance testing of critical equipment e.g. fire pumps, foam release, hose reels, fire panels.