Early childhood educators promote the social, physical, and intellectual development of children below primary school age through the provision of educational and play activities.
Tasks include –
Planning and organizing individual and group activities designed to facilitate the development of children’s motor, cooperative and social skills, confidence and understanding;
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Cost Estimation: Prepare accurate cost estimates for proposed projects, purchases, or contracts, considering materials, labor, equipment, and other relevant factors.
Budgeting: Assist in developing and managing budgets for procurement activities and projects, ensuring cost-effective purchasing.
Vendor Selection: Identify and evaluate potential suppliers or contractors, considering factors like price, quality, reliability, and lead times.
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To Develop and implement comprehensive strategies to expand export sales and penetrate the food service market, aligning with organizational objectives.
Identifying and capitalizing on new business opportunities in targeted international markets, driving increased revenue and market share.
Cultivate and nurture strong relationships with international clients, distributors, and partners, ensuring exceptional service and fostering long-term collaborations.
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Establish, implementing, reviewing and maintaining Quality and Food Safety Management System in accordance with the local and global standards and regulations.
Perform strategic planning and risk management for organization.
Participate in cross department system improvement and HR collaboration. Cross-functioning development of quality and food safety team members to ensure system implementation throughout the whole organization completely.
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Establish system in managing the effectiveness and accuracy of the measuring and monitoring devices and ensure calibration is conducted yearly
Design, monitoring and continual improving process operations and ensure operating in accordance to establish procedures and/or work instructions that meet the production of consistently safe and legal product with the desired quality characteristics in full compliance with the personnel safety and HACCP food safety plan
Design and construct food conduct equipment to facilitate cleaning. disinfection and maintenance while ensuring the specification and design is suitable for the intended use in the production. Establish monitoring system to ensure equipment are kept clean, functional and in proper condition to minimize the risk of contamination of product.
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