Document Controller

Cost Controller

Customer Care Lead

Sr. Analyst – Enterprise Systems

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

Role Description : <ul><li>This role supports project teams by controlling documentation for EPC projects—identifying, uploading and distributing engineering deliverables and maintaining electronic and hardcopy repositories with accurate indexing, revision control, metadata and access permissions.</li><li>It operates EDMS (SharePoint, ProjectWise), manages the change control lifecycle (issue/revise/approve/distribute/archive) and reviews documents for completeness and contractual/QMS compliance.</li><li>The role maintains traceability, transmittals and audit trails, prepares reports, supports technical reviews and handovers, follows up on pending reviews, and safeguards data integrity and confidentiality.</li><li>Control all documentation activities: identify, upload and distribute engineering deliverables.</li></ul> Responsibilities: <ul><li>Maintain electronic and hardcopy repositories with accurate indexing, revision control and retrieval.</li><li>Operate and administer EDMS (SharePoint, ProjectWise, etc.): uploads, metadata, permissions and folder structures.</li><li>Review drawings, specifications, change orders, submittals and vendor documents for completeness, format and contractual/QMS compliance; resolve discrepancies.</li><li>Manage the change control lifecycle: issue, revise, approve, distribute, archive and retire controlled copies.</li><li>Ensure documents are correctly dated, versioned and authorized prior to release.</li><li>Maintain traceability registers, revision histories, distribution lists, transmittals and audit trails.</li><li>Prepare transmittals, distribution notices, status updates and ad?hoc project reports.</li><li>Support technical reviews, coordination meetings and project closeout / handover documentation packs.</li><li>Proactively follow up on pending actions, approvals and overdue reviews.</li><li>Develop and maintain document procedures, metadata standards and templates; identify and implement improvements.</li><li>Provide day to day support for document access, retrieval, formatting/numbering and stakeholder queries, while maintaining access controls, data integrity and compliance with internal/ISO/contractual requirements.</li></ul> Requirements: <ul><li>Bachelor’s degree (any discipline) or equivalent.</li><li>2 to 6 years’ relevant document control experience, preferably in construction, engineering, manufacturing, oil &amp; gas or EPC project environments.</li><li>Experience supporting project QMS and contractual/client requirements is preferred.</li><li>Software Proficiency: Strong with MS Office (Word, Excel).</li><li>Experience with document management systems/EDMS such as Microsoft SharePoint, Bentley ProjectWise, DocuWare, or similar document control software. Familiarity with PDF tools and CAD/PDF handling.</li></ul>

Responsibilities: Cost Analysis &amp; Control: <ul><li>Monitor and track production costs, including raw materials, labor, overheads, and other expenses.</li><li>Perform detailed cost analysis for each production process, identifying areas of cost savings and efficiency improvements.</li><li>Prepare periodic cost reports to assess the financial performance of the production department.</li></ul> Budgeting &amp; Forecasting: <ul><li>Assist in the development of annual production budgets, ensuring they align with company financial targets.</li><li>Support forecasting activities to predict production costs, considering market trends and production needs.</li><li>Monitor actual costs against budgets and highlight any variances.</li></ul> Cost Allocation &amp; Reporting: <ul><li>Allocate production costs accurately across departments, ensuring proper cost tracking.</li><li>Prepare and present regular cost reports and KPI (Key Performance Indicator) analysis to management.</li><li>Develop cost dashboards for management, ensuring clear and concise reporting.</li></ul> Inventory and CAPEX Management: <ul><li>Oversee inventory valuation and CAPEX management and ensure accurate calculations.</li><li>Work with the proc team to ensure the efficient purchase of raw materials and minimize excess inventory. Identify and resolve discrepancies in inventory cost records.</li></ul> Process Improvement: <ul><li>Recommend process improvements to reduce costs while maintaining or improving product quality.</li><li>Collaborate with production teams to implement lean manufacturing techniques and cost-saving initiatives.</li></ul> Compliance &amp; Internal Controls: <ul><li>Ensure that cost control processes adhere to internal controls, policies, and regulatory requirements.</li><li>Maintain accurate cost-related records and support audit activities when required.</li></ul> Collaboration &amp; Support: <ul><li>Work closely with the production team, engineers, and supply chain to gather cost data and feedback for analysis.</li><li>Provide financial and cost-related support to management for decision-making purposes.</li></ul> Requirements: <ul><li>Bachelors degree in Accounting, Finance, or a related field.</li><li>10 years experience in cost controlling in manufacturing industry.</li><li>Proven experience in cost control, budgeting, and financial analysis in a manufacturing environment.</li><li>Strong analytical and problem-solving skills.</li><li>Proficiency in MS Excel and financial software (e.g., SAP, Oracle).</li><li>Knowledge of manufacturing processes and cost structures.</li><li>Excellent communication skills (including English) and the ability to collaborate with cross-functional teams</li></ul>

Responsibilities: <ul><li>Ensure the smooth execution of the order-to-cash cycle in full conformity with the Supply Chain Management Standards of the Group (i.e. on order processing, sales terms and conditions, etc.)</li><li>Ensure the execution of the credit policy defined with the Finance and Controlling team.</li><li>Develop and maintain high level of collaboration with our clients especially on flow optimization, data exchanges, shared KPIs and resolution on customer complaints.</li><li>Collaborate closely with Commercial team to align distribution strategies meeting the sales and marketing objectives.</li><li>Ensure compliance with all regulations and company policies related to distribution management and logistics.</li><li>Be or manage within the team, the Local Business Owner who will be the main contact representing LID South Asia Customer Care on process and system improvements.&nbsp;</li><li>Share and implement best practices from the Supply Chain community that could help in continuous improvement.</li></ul> Requirements: <ul><li>4-5 years of similar experience preferably in Distributor management.</li><li>Strong operational excellence, agility and customer orientation to foster a demand-driven supply chain with service as a priority</li><li>Ability to optimize information, physical and financial flows along the whole Supply Chain</li><li>Good analytical skills and expertise to leverage business data to anticipate business activities, act proactively and implement continuous improvement</li><li>Strong leadership and influential skills</li><li>Good communication skills and sensitivity to business</li><li>Ability to balance long term strategic customer service direction with the day-to-day operational challenges and requirements</li><li>Cultural awareness of regional stakeholders&nbsp;&nbsp;</li><li>Proficient Excel skills, hands on experience with SAP system is required</li></ul>

Responsibilities: <ul><li>Configure, implement, enhance, support, and test applications supporting global SAP Finance functions.</li><li>Develop and improve a new global SAP S4 template, with a rollout planned over the next 3–5 years.</li><li>Participate in SAP implementation projects, focusing on Finance and Controlling areas and integration points with logistics modules (SD/MM/PP).</li><li>Prepare and execute master data and transactional data migration activities.</li><li>Define Finance data standards and governance rules.</li><li>Provide training to business and project teams as required.</li><li>Identify, evaluate, and implement opportunities to improve systems and procedures, including documenting business requirements, designing, and implementing solutions.</li><li>Prepare development specifications and collaborate with technical experts to design and test new programs or changes to existing programs. Serve as a project lead on SAP projects as required.</li><li>Work closely with all levels of staff within shared service finance and Business Unit (BU) controlling organizations.</li><li>Collaborate with the external AMS provider to continuously improve services for our client SAP ECC platforms and S4 system.</li></ul> Requirements: <ul><li>Bachelor’s degree in Computer Science, Information Systems, Business Administration with a Finance concentration, or equivalent experience.</li><li>Experience in SAP S4 with a complete project cycle.</li><li>Experience in SAP ECC Finance and Controlling.</li><li>Ability to work independently while meeting shifting deadlines.</li><li>Strong interpersonal skills to interact with staff and management at various levels.</li><li>Ability to understand and translate business needs into technical solutions.</li><li>Project management skills.</li><li>Strong analytical skills to investigate user issues and provide resolutions.</li><li>Ability to adapt to changing user requirements and business environments.</li></ul>

Responsibilities: <ul><li>Manage the overall project process, controlling schedule and quality to ensure timely delivery.</li><li>Develop project plans and set milestones during the initial stage.</li><li>Track progress of tasks, hold meetings when necessary, and drive team members to complete tasks efficiently.</li><li>Coordinate with procurement, cost, logistics, production staff, and suppliers to ensure smooth execution of project activities.</li><li>Review project budgets and costs; conduct tooling strategy meetings.</li><li>Identify alternative resources to reduce costs and make directional decisions based on project requirements.</li><li>Assess potential risks and arrange preventive actions to avoid them.</li></ul> Requirements: <ul><li>5–8 years of solid project management experience, especially with APQP and&nbsp;</li><li>PPAP quality knowledge and related project process management.</li><li>Age: under 40 years old.</li><li>Education: Bachelor’s degree (full-time) in engineering, preferably mechanical engineering or related fields.</li><li>Degrees in business administration, language, or arts will not be considered.</li><li>Work location: Building G1, No. 88 Dongchang Road, Suzhou Industrial Park (Suzhou 2.5 Industrial Park).</li></ul>

Role Description: <ul><li>We’re looking for motivated, engaged people to help make everyone’s journeys better.</li><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.</li></ul> Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements.&nbsp;</li><li>Monitors daily manpower planning and employee turnover.&nbsp;</li><li>Responsible for employee retention.</li><li>Ensures meal cycles are communicated in a timely and accurate basis.&nbsp;</li><li>Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.</li></ul> Work Experience: <ul><li>Minimum 10 years of experience as a Chef required.</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li><li>Halal: 5 years of experience required.</li><li>ServSafe Certified preferred.</li></ul>

Role Description: <ul><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.&nbsp;&nbsp;&nbsp;</li></ul> Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.&nbsp;</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.&nbsp;</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.&nbsp;</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.&nbsp;</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.&nbsp;</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.&nbsp;</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.&nbsp;</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Qualifications Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role&nbsp;</li></ul> Work Experience:&nbsp; <ul><li>Minimum 10 years of experience as a Chef required</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Ability to cook meals according to detailed specifications.</li><li>Ability to work in a fast paced, deadline driven environment.</li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.</li><li>Current or previous labor relations experience is a plus, but not required.</li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Ability to train others required.</li><li>Must have the ability to give negative and positive feedback to employees on a daily basis.</li><li>Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.</li><li>Strong organizational, analytical, communication and leadership skills required.</li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.</li><li>Experience with menu design a plus</li><li>Basic computer skills required. Working knowledge of Microsoft Office products preferred</li></ul> Technical Skills: (Certificates, Licenses and Registration) <ul><li>ServSafe Certified preferred.</li></ul> Language / Communication Skills: <ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual a plus.</li></ul>

Skills

Industry

Location

Jobtitle

7 controlling Jobs found

Document Controller

Cost Controller

Customer Care Lead

Sr. Analyst – Enterprise Systems

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

WhiteCrow
WhiteCrow is on a mission to connect companies with the best talent across the globe.

EMPLOYER

TALENT

COMPANY

Contact Us

JOBS BY SKILLS

JOBS BY FUNCTION

JOBS BY INDUSTRY

JOBS BY LOCATIONS

MODEL JOBS

JOBS BY CITY

Skills

Industry

Location

Jobtitle

7 controlling Jobs found

Document Controller

Cost Controller

Customer Care Lead

Sr. Analyst – Enterprise Systems

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

EMPLOYER

TALENT

COMPANY

Contact Us

JOBS BY SKILLS

JOBS BY FUNCTION

JOBS BY INDUSTRY

JOBS BY LOCATIONS

MODEL JOBS

JOBS BY CITY

WhiteCrow
WhiteCrow is on a mission to connect companies with the best talent across the globe.