1. Melakukan design yang dibutuhkan oleh perusahaan baik untuk pemasaran dan iklan produk,
2. Memahami dan terbiasa dengan dasar-dasar IT dan trouble shooting

We are looking for a detail-oriented Content Moderator to join our eCommerce team. You will review and approve product listings, ensure content compliance, and maintain quality standards across our platform. The ideal candidate has a strong eye for detail, excellent communication skills, and a passion for maintaining a positive user experience.

Melaksanakan drafting kerja perusahaan dengan pihak eksternal

Deskripsi Pekerjaan:

1. Pengawasan dan Patroli:

• Melakukan patroli rutin di seluruh area rumah sakit untuk memastikan keamanan dan ketertiban.
• Memantau aktivitas di sekitar area rumah sakit melalui sistem keamanan yang tersedia.

1. Pengendalian Akses:

• Mengawasi pintu masuk dan keluar rumah sakit.
• Memeriksa identitas pengunjung dan memastikan hanya pihak yang berkepentingan yang dapat masuk ke area tertentu.

1. Penanganan Kejadian Darurat:

• Menangani situasi darurat seperti kebakaran, pencurian, dan gangguan keamanan lainnya.
• Mengikuti prosedur penanganan darurat yang telah ditetapkan dan bekerja sama dengan pihak berwenang jika diperlukan.

1. Pelaporan dan Dokumentasi:

• Membuat laporan harian mengenai kegiatan keamanan dan kejadian yang terjadi selama bertugas.
• Mendokumentasikan setiap insiden yang terjadi dengan detail dan tepat waktu.

1. Pelayanan Publik:

• Memberikan informasi dan bantuan kepada pasien, keluarga pasien, dan pengunjung rumah sakit.
• Meningkatkan rasa aman dan nyaman bagi seluruh penghuni dan pengunjung rumah sakit.

Deskripsi Pekerjaan:

1. Pemeliharaan dan Perbaikan AC:

• Melakukan inspeksi rutin dan perawatan preventif terhadap sistem AC.
• Melakukan perbaikan segera jika ditemukan kerusakan atau malfungsi pada sistem AC.
• Memastikan semua sistem AC berfungsi dengan baik dan efisien.

1. Pemasangan AC:

• Memasang unit AC baru sesuai dengan standar dan prosedur yang berlaku.
• Memastikan instalasi AC dilakukan dengan benar untuk menghindari masalah di kemudian hari.

1. Pemantauan Kinerja Sistem AC:

• Mengawasi kinerja sistem AC secara berkala dan mencatat hasil pemantauan.
• Mengidentifikasi dan mengatasi potensi masalah sebelum terjadi kerusakan besar.

1. Pengelolaan Inventaris:

• Mengelola dan memelihara inventaris peralatan dan suku cadang AC.
• Memastikan ketersediaan suku cadang yang diperlukan untuk perbaikan dan pemeliharaan.

1. Pelaporan dan Dokumentasi:

• Membuat laporan rutin mengenai kondisi dan kinerja sistem AC.
• Mendokumentasikan semua kegiatan pemeliharaan dan perbaikan yang telah dilakukan.

Kualifikasi:

• Lulusan minimal SMK jurusan Teknik Pendingin dan Tata Udara atau yang setara.
• Pengalaman kerja minimal 2 tahun sebagai teknisi AC, diutamakan yang berpengalaman di lingkungan rumah sakit.
• Memiliki pengetahuan mendalam tentang sistem pendingin udara dan tata cara pemeliharaannya.
• Mampu bekerja secara mandiri maupun dalam tim.
• Memiliki kemampuan komunikasi yang baik dan mampu menyelesaikan masalah dengan efektif.

HEAD BUTLER

As the Head Butler, you will lead and manage a team of butlers to deliver exceptional service and hospitality to guests. Your primary responsibility is to oversee the daily operations of the butler department, ensuring seamless coordination and execution of tasks. You will coach, mentor, and supervise butlers, setting high standards for guest service, etiquette, and professionalism. Additionally, you will liaise with other departments to fulfill guest requests and preferences, maintain inventory of supplies, and ensure the cleanliness and presentation of guest areas. Your leadership and attention to detail will contribute to an unforgettable guest experience.

Primary Responsibilities

General Duties

• Support Front Office Manager to manage and organizes Front Office team whose mission is to ensure service and product quality standards are met and that optimum service is provided to all guests according to Hotel’s and Company’s objectives.   This is accomplished within the scope of a budget and in conformity with well- defined management norms.
• To be the champion of membership program for the resort and sharing through training to other colleagues on information related to membership program
• Responsible for planning, directing, controlling, co-coordinating and participating in the activities of all personnel engaged in guest-related activities in Front Office.
• Responsible for the operation of the Front Office department, overall condition and maintenance of the property, repair and up keeping of the furniture, fixtures and equipment's, installations, systems and buildings of the Hotel. Both in term of assets and respect of equipment’s.
• Monitor Front Office personnel in particular Butler team to ensure guests receive prompt, cordial attention and personal recognition at all-time especially for special attention guest and VIP
• Supervise the Front Office team to ensure optimum occupancy and average room rate for the purpose of maximizing revenue by setting up target and drive the team to achieve up-sell program for villa and in house activities
• Promote internal hotel sales and in-house facilities and monitors Front Office Marketing techniques in line with Resort’s Sales and Marketing Program
• Maintain knowledge of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out
• To know and implement system recovery procedures when needed, interpret reports and share the necessary information to relevant department for improvements
• Monitor and control the VIP amenities, making sure that they are fresh and in high quality
• Conduct comprehensive monthly departmental meetings to include a review of procedures and events which warrants special handling and detailed information
• Communicate to the General Manager of his/her delegate all information likely to be of interest to them such as the expected arrival and departure of VIPs and all other pertinent information
• Maintain all procedures and adheres to them within the  guidelines; in particular with emphasis on hotel credit policy.
• In conjunction with the Emergency Response Team prepare emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outrage, Bomb Threat, Cyclone Warnings, Tsunami, etc
• Works with Housekeeping and Finance in the preparation and monitoring of the Rooms’ and FO budget and forecast.

General Responsibilities

• Plans, directs, controls and co-ordinates activities of all Front Office personnel on activities related to guest to make sure personalized service is extended at all-time to in house guest to maximize guest satisfaction
• Responsible for the elaboration and implementation of standards related to SOP and LQA standards
• Schedule and regularly conducts routine inspections of areas under his control
• Checks all Front Office equipment including buggy and hotel vehicle, making sure they are in clean and in good working conditions, follow up on equipment that need repair, additional spare parts, replacement or disposal
• Co-operates with  the  Purchasing  department  in  locating  sources  for needed items, substitutes locally available for imported ones and ensure best quality and value for money
• Controls   costs   by minimizing/decreasing chances of property damage,   maintaining   adequate inventory of items including stationeries and collaterals

Chef de Partie is responsible for the production of all pastry Items following standard recipes production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity. 

General Duties 

• Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications. 
• Understand the basic philosophy of the company. Implement and energize the  Company philosophy in their daily work. 
• Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum. 
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum. 
• Participate to Daily Taste Panel to ensure FB team, Culinary and Pastry knowledge is challenge daily to ensure great guest experience. 

Policies and Procedures 

• Ensure adequate staffing daily to ensure smooth operations.  
• Prepare recipes of new items for costing and verify cost analysis of each dish. 
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by Assistant Pastry Chef before submission. 
• Liaise with the Stewarding section to maintain cleaning schedule. 
• Maintain H.A.C.C.P program where implemented. 
• Perform any other related duties as and when assigned by the Assistant Pastry Chef. 

1. Use of ServiceNow tool to manage and handle all IT issues, incidents, problems, and requests from users. 

2. Adherence to SLAs and defined KPIs. Follow ITIL framework to manage IT Support services. 

3. Maintain customer interactions. 

4. Collaborate with 3rd party service providers to guarantee operations service quality. 

5. Continuous improvements in the IT operation. 

6. Ensure the incident, change management and problem management are correctly applied, activate third parties when needed. 

7. A key player in the relationship between Infrastructure & OT and Applications teams and usually are part of a regional Service Delivery team. 

8. Transitioning knowledge from build to run. 

9. Participate and deploy local, regional, and global projects. 

10. Alignment and compliance with LDC regional/global standards. 

11. Adhere to LDC cybersecurity framework, policies and procedures to protect the critical infrastructure against cybersecurity threats. 

Primary Responsibilities

• General Duties

• Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
• Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
• Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
• Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the restaurant.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise-en-place according to orders.
• Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a   minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
• Create new types of pastries and desserts preparing sample tasting

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

• Membuat program untuk kebutuhan perusahaan
• Menghasilkan program dari kolaborasi Analis Bisnis dan Pengembang
• Memonitor pengembangan ERP
• Memonitor permohonan perubahan sistem ERP
• Memonitor penanganan trouble sistem ERP
• Menentukan skala prioritas pengembangan system berdasarkan target department
• Membuat program MES (Manufacturing Execution Systems)
• Membuat report yang dibutuhkan

Operator produksi yang pertama adalah mempersiapkan material yang berkaitan dengan proses produksi. Mengoperasikan mesin produksi, mulai dari menyalakan, menjalankan, memantau, dan mematikan mesin. Melaksanakan kebijakan dan rencana produksi yang telah ditetapkan oleh perusahaan.

• pengkajian dan pelayanan resep
• penelusuran riwayat obat
• rekonsiliasi obat
• pelayanan informasi obat (PIo)
• konseling,
• visite,
• pemantauan terapi obat,
• monitoring efek samping obat,
• evaluasi penggunaan obat dan dispensing (menyerahkan) sediaan steril

Pramusaji makanan dan minuman pada restaurant hotel

•Pendidikan Min. S1 (Diutamakan S1 Teknik Informatika)

•Menguasai pengetahuan tentang Query SQL Oracle dan Basis Data

•Menguasai bahasa pemrograman Web dengan baik

•Baik dalam pemikiran analitis & pemecahan masalah

JobDesk:

• Penagihan Pinjaman Kepada debitur melalui Kontak Telepon
• Menegosiasikan Tenggat Waktu pembayaran atau rencana Pembayaran
• Memastikan proses penagihan berjalan sesuai dengan SOP dan Ketentuan yang berlaku.
• Melakukan rekapitulasi berkala atas rekening kredit di bawah naungan untuk menghitung metrik penagihan.

Kualifikasi :

• Usia 20th - 34th (>35 Tahun dipersilahkan Jika Memiliki Pengalaman)
• Pendidikan min. SMA/SMK Sederajat
• Pengalaman Min.3 Bulan sebagai Agent Contact Center kecuali CS.
• Memiliki Sertifikat SPPI (Jika Tidak Ada Bersedia Mengikuti Sertifikasi SPPI)
• Freshgraduate dapat di pertimbangakan selama memenuhi syarat kriteria Pendidikan), Pengalaman Kerja di luar di luarAgent Contact Center dapat di Pertimbangkan
• Domisili di utamakan YOGYAKARTA
• Bersedia Work From Office

Benefit :

• Gaji Pokok
• Insentif performance
• BPJS Kes. dan BPJSTK
• Lembur (Jika Ada)

Kualifikasi

•Pendidikan Min. S1 (Diutamakan S1 Accounting)

•Memiliki pemahaman yang baik untuk akuntansi di bidang manufaktur

•Dapat menganalisa modul sistem proses bisnis AP & AR

•Pendidikan Min. S1 (Diutamakan Teknik Komputer)

•Memiliki pemahaman yang baik dalam Administrasi server Window

•Memiliki Pemahaman dalam Pemrograman Wonderware Intouch

•Memiliki pengetahuan yang mendalam tentang bahasa C++: logika pemrograman, struktur data array, dan konsep OOP (pemrograman berorientasi objek), pengkodean program C#, intouch

•Administrasi, bahasa server SQL

• Prepare drawing (calculation sheet and hose) for domestic market and Malaysia market
• Prepare and check drawings (fitting, ancillary, others related to product) for domestic market and Malaysia market.
• Prepare document for design and development of hose product (planning, input, output, review, verification, validation)
• Review contract content, prepare inquiry letter for making procedure and prepare making procedure 
• Prepare and check travel card of every MH order
• Prepare travel card package (BOM, actual material cost)
• Prepare drawing list, Inspection Test Plan (ITP) and another document for customer  
• Prepare procedure related to specification, technical and process of the product and make sure in line with actual production
• Investigate the nonconformity (NN) and prepare the corrective action and preventive action to solve a problem
• Research and conduct trial to new part, new material for improvement and cost down, and coordinate with related section 

• Checking figures (numbers) tally between documents for tax audit process.
• Preparing and submitting related documents and data for tax audit process.
• Translating letter/minutes of meeting from tax auditor/documents.
• Cross-checking tax figures of any tax calculation.
• Supporting tax analysis for fairness and accuracy.
• Preparing draft from other division and follow up the process.
• Submitting documents and progress to Tax Office.
• Supporting administrative work and review/analysis work.

• Melakukan kegiatan pemeliharaan EDC untuk memastikan EDC dapat digunakan dengan baik.
• Melakukan pengisian form maintenance secara lengkap, menyusun bukti tes transaksi, untuk diberikan kepada Admin Support. 
• Melakukan training kepada merchant mengenai produk serta penggunaan EDC agar merchant dapat menggunakan EDC dengan benar.

Sebagai tenaga pemasaran produk simpanan dan Pembiayaan serta produk penghimpunan dana lainnya termasuk zakat dan dana kebajikan di wilayah kerja cabang.

1. Memberikan pengarahan dan pelatihan kerja terhadap karyawan di Unit Estate.

2. Melakukan Absensi karyawan / apel pagi.

3. Mengisi dan memeriksa form muster chit.

4. Menentukan lokasi kerja Karyawan di lapangan.

5. Membuat rencana dan realisasi kerja beserta laporan bulanan / tahunan..

6. Membuat Laporan aktivitas lapangan (pengecekan aktivitas dan hasil panen, pengecekan cost book perawatan dan panen serta pengecekan aktivitas kendaraan).

7. Membuat panggilan kerja karyawan.

8. Memeriksa kondisi jalan.

9. Memastikan tidak ada buah dan berondolan yang tertinggal dilapangan dan telah diantar ke PKS.

10. Cross blok bersama dengan pimpinan, mandor I, mandor perawatan, dan mandor panen secara berkala.

11. Memeriksa inventaris /alat kerja yang diberikan perusahaan.

12. Permintaan dana untuk pembayaran hasil kerja (SPK).

13. Menghadiri rapat K3 secara berkala dan memastikan semua APD digunakan dengan benar.

14. Melakukan pembayaran prunning progressive setiap 3 bulan sekali.

15. Melakukan pembayaran gaji & pinjaman karyawan 2 kali dalam sebulan.

16. Membuat laporan kecelakaan kerja.

17. Memastikan tersedianya tempat tinggal untuk karyawan baru.

18. Melakukan Patroli api setiap hari pada musim kemarau.

19. Merencanakan pengerjaan pembukaan lahan yang telah diganti rugi oleh Perusahaan.

20. Mengatur dan mengarahkan kerja alat berat kontraktor dan mandor dalam membuka lahan.

21. Mengawasi dan memeriksa hasil kerja Kontraktor dan Mandor. .

22. Melakukan survey lahan yang akan dibuka untuk Land Clearing.

23. Berkoordinasi dalam hal transportasi untuk Karyawan sakit yang akan berobat.

24. Membantu memadamkan api jika terjadi kebakaran lahan.

25. Melaksanakan tugas-tugas lain yang diinstruksikan Atasan.

1. Melakukan sosialisasi,identifikasi dan wawancara calon nasabah
2. Melakukan uji kelayakan calon nasabah
3. Melakukan persiapan pembiayaan
4. Melaksanakan pertemuan kelompok mingguan

• Takes Turnover and Profit responsibility for defined sales territory through active development, maintenance & growth of existing and potential direct dealers
• Strong price and T&C realization within the defined corridors and framework, steered by RSM
• Optimization of profit & sales in terms of customer structure & product mix
• Systematic follow-up on visits and planning of next steps for the development of direct dealers
• Identification/acquisition of new dealers and development of existing customer portfolio within defined sales territory
• Communicate and implement cross-BU marketing activities across defined sales territory