HR Executive - Choa Chu Kang

Working Location: Boonlay

1. Recruitment & Staffing

• Coordinate end-to-end recruitment for shops, kitchen, and office roles (job posting, screening, interviewing, and reference checks).
• Prepare employment offers, contracts, and renewal letters.
• Manage foreign worker applications, renewals, and quota tracking (if applicable).

1. Onboarding & Offboarding

• Arrange new hire orientation, including company policies, SOPs, and hygiene training.
• Prepare uniforms, name tags, and staff access accounts (POS, HR system).
• Conduct exit interviews and process clearance for departing staff.

1. Attendance, Payroll & Leave Administration

• Track and verify staff attendance and rosters from outlet managers.
• Maintain accurate leave records (annual leave, MC, public holidays, etc.).
• Prepare payroll reports with overtime, allowances, and deductions for submission to accounts/finance.

1. Training & Development

• Schedule WSQ Food Hygiene and safety courses for all relevant staff.
• Organize internal SOP refresher training for shop and kitchen teams.
• Maintain a training matrix to track staff certifications and expiry dates.

1. Employee Relations & Welfare

• Address employee queries and resolve workplace issues in a fair and timely manner.
• Support management in handling grievances and disciplinary actions.
• Plan staff engagement activities (festive celebrations, team bonding).

1. Compliance & HR Policies

• Ensure compliance with MOM regulations, employment laws, and company policies.
• Maintain and update the employee handbook and HR SOPs.
• Prepare and submit necessary reports to government agencies.

1. HR Reporting & Administration

• Maintain up-to-date HR database and personnel files.
• Prepare monthly HR reports (headcount, turnover, leave utilisation).
• Support management with HR data analysis for manpower planning.