Responsible for delivering friendly, efficient customer service and creating a warm and welcoming atmosphere to all our internal colleagues and external guests.
Point of contact to welcome all providers, visitors and internal guests.
To attend promptly to all incoming telephone calls with a courteous manner.
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Responsible for production scheduling by creating, tracking, and reporting on the current production status.
Responsible for the whole planning process, starting from receiving customers' orders, inventory check in NAV system, releasing orders for production runs until FG is delivered to the customer.
Prepare the Output Plan and Master Production Schedule (MPS) to monitor status.
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Diploma in Culinary Arts or equivalent (recognized by the relevant authority).
Bachelor’s Degree in Culinary Arts, Food Service Management, or Hospitality is preferred.
Minimum 8-10 years of professional culinary experience, including at least 3–5 years in a supervisory or leadership role within a hospital, hotel, or large-scale institutional kitchen.
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Candidate must possess at least a Professional Certificate, Bachelor's Degree, Post Graduate Diploma, Professional Degree, Engineering (Civil) or equivalent.
Minimum 1 year of experience in a similar project management or engineering role. Fresh graduate are encourage to apply
Good project planning and time management skills
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