Total 498 Science / R&D / Research job vacancies in Islandwide

Job description:

This role is a strategic partner and a trusted business enabler to the board and senior management. It is our responsibility to ensure that the company continuously fulfils its regulatory obligations in today’s tight and dynamic regulatory landscape. To do that, we work closely with internal stakeholders to identify and to assess regulatory risks. This collaboration also includes developing practical solutions that integrate regulations into operational requirements as well as actively shaping and promoting stronger compliance culture and literacy in the company.

• Project Management: Lead and oversee AML and AFC-related projects, ensuring end-to-end management from initiation, planning, and execution through to monitoring and closing. Provide project plans, status updates, and communication strategies.

• Stakeholder Engagement: Work closely with key stakeholders across compliance, data science, IT, and external vendors to align project objectives and manage dependencies, risks, and issues effectively.

• AML System & DA Strategy and Oversight: Act as a Subject Matter Expert (SME) for AML systems & DA models, providing insights on systems implementation, and regulatory requirements.

• Change and Risk Management: Prioritize and manage change requests for AML systems, coordinating adjustments to meet evolving regulatory and operational requirements while identifying and mitigating project risks.

• Visualizations and Reporting: Develop and maintain visual dashboards to track project performance and AML analytics. Synthesize project data and insights into concise, management-ready reports for decision-making.

• Special Projects: Support high-priority AFC initiatives, particularly those requiring enhanced analytical capabilities for regulatory or internal intelligence purposes. Contribute to the development of advanced data models to support AFC analytics.

• Training and Development: Provide guidance and training to compliance and business teams on AML systems and data-driven approaches to AFC. Share best practices on model governance and regulatory analytics.

• Innovation and Best Practices: Stay updated on emerging data science and analytics trends in AML and AFC. Drive the adoption of advanced techniques, such as machine learning and AI, to enhance system capabilities.

Requirements:

• Bachelor’s degree in Data Science, Finance, Business Administration, Computer Science, or a related field; advanced degrees or certifications in AML, compliance, or data science are preferred.

• Minimum of 7 years in the financial services industry, including hands-on experience with AML systems and compliance, as well as at least 5 years in a project management or PMO role.

• Strong analytical, problem-solving, and decision-making abilities, particularly in developing insights from large datasets to inform project and compliance strategies.

• An understanding of AI/ML applications in compliance is a plus but not required.

• In-depth understanding of AML/CFT regulations, transaction monitoring systems, and anti-financial crime compliance best practices.

• Exceptional interpersonal and communication skills, with the ability to work across multiple departments and present findings effectively to senior management.

• Agile, inquisitive, self-driven, and capable of adapting to dynamic environments. Strong focus on integrity and meticulous attention to detail.

• Practical knowledge of automation tools like Robotic Process Automation (RPA) and familiarity with advanced analytics for AFC applications are advantageous.

Job Description Summary

This is a 9-month contract role who will support the Anti-Financial Crime � Intelligence team to receive, collate, and analyse financial crime intelligence from credible and reliable sources. The team gathers relevant intelligence by leveraging on the Bank's data analytics capabilities, participating in relevant information sharing initiatives, maintaining working relationships with key intelligence sources such as law enforcement agencies and non-governmental organizations, and keeping abreast of emerging financial crime trends. The team draws insights from the intelligence analysis it performs, to drive concrete and actionable tactical and/or strategic measures to pre-empt and mitigate material financial crime risk to the Bank.

 Job Responsibilities

• Collect, analyze, and enrich internal and external sources of Anti-Financial Crime (AFC) intelligence, including but not limited to information from competent authorities, typology reports by reputable governmental/non-governmental bodies, and the Bank’s internal AFC surveillance sources/systems/models.
• Conduct strategic analysis to identify money laundering, terrorist financing and other emerging financial crime trends or patterns that may have an impact to the Bank; and conduct operational analysis to identify specific entities or networks that may pose financial crime risks to the Bank.
• Provide timely and concise updates to relevant stakeholders on the outcomes of strategic/operational analyses, including the assessment of the financial crime risks, its potential impact to the Bank and the possible risk management actions.
• Support the team in deploying AI tools through creating, testing, and refining prompts.

Job Requirements

• At least 4 years of experience in an investigative or intelligence related anti-financial crime (AFC) role in a financial institution, law enforcement agency or similar fields where investigative/research skills and approaches are employed.
• Able to conduct sound research to gather relevant information from various sources, and apply suitable analytical skills to discover insights, draw conclusions and provide appropriate recommendations.
• Able to appreciate how financial crime-related developments locally and internationally may have an impact to the Bank.
• Proficiency with online research tools/databases and data analytics tools.
• Knowledge of how data analytics can be deployed in the AFC intelligence space.
• Hands‑on experience creating, testing, and refining prompts for AI tools (e.g., Microsoft Copilot, ChatGPT) will be an advantage.
• Strong sense of integrity, self-driven, inquisitive, and resourceful.
• Strong interpersonal, communication and presentation skills.
• Strong project management skills
• Familiarity with “Collaborative Sharing of ML/TF Information & Cases” (COSMIC)
• Diploma / Degree in Finance, Business or any related field

Certified Anti-Money Laundering Specialist (CAMS) or a Diploma in AML with International Compliance Association will be advantageous.

Recruiter Notes:

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Key responsibilities:

• Coach and drive squads and key stakeholders towards complying with the organization’s agile systems development methodology and agile ways of working by spearheading a mindset and behavior change, advocating agile and lean values and principles, and promoting and applying best practices
• Identify organizational impediments and dependencies restricting productivity, efficiency, and continuous delivery of customer value and propose creative, balanced, and applicable initiatives, execution plans, and success metrics together with justifications including real life examples and accurate data
• Promote a culture of continuous improvement, set strategic goals and milestones for squads, projects and programs to boost their capability in agile ways of working, put plans into effect, measure outcomes and take corrective actions, and mentor them to continuously climb up in agile maturity
• Collaborate with product owners, business analysts, project managers, system analysts, technical delivery managers, tribe leads, and chapter leads to discuss and improve health, quality and value delivery of projects and programs by providing comprehensive advice ranging from backlog refinement, quality user story creation and sprint retrospective to feature planning, program retrospective and scaling agile
• Work with multiple squads to assess current systems and processes, work on a strategy for enhanced adoption of agile ways of working, and ensure all squad, project and program level agile events are conducted on time with correct audiences, having the purpose of identifying key pain points and solving real-world problems
• Pinpoint areas of improvement, create and maintain engaging training materials, lead workshops and training sessions both virtual and in-person for squads and key stakeholders, track and monitor attendance and participation, and follow up with improvement actions to make sure a long-lasting positive impact is made towards a heightened level of agility
• Contribute to creation and utilization/implementation of agile delivery metrics, surveys, observations, polls, and heatmaps for continuous measurement of agile performance and maturity, and help squads to take corresponding refinement actions
• Encourage and assist squads and stakeholders in correct usage of tools such as Jira and Confluence, and help find ways to protect the integrity and quality of the data entered

Key Skills:

• Scaling Agile and Agile Coaching at scale (significant experience in coaching more than 1 squad)
• First class MS PowerPoint knowledge along with enhanced presentation skills to prepare and deliver concise and effective slides to complex audiences
• Highly competent (admin level knowledge and experience) in commonly used productivity tools such as JIRA and Confluence, and good knowledge of DevOps processes and tools such as CI/CD, Bitbucket, Git, Jenkins and similar

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Preparation

• Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the GKKJPT procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 2 years experience of bakery culinary

• Singaporeans only

• Must be able to handle non halal food

• Rotating shift (44 hrs 6 days - Day and night shift)

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Responsibilities

Restaurant Operations

o Execute assigned area of responsibility (e.g. greeter, runner, bartender, cashier) based on SOP

o Set up restaurant for service day, which include but not limiting to checking on availability of food item and special menu, guest reservation status, service area set-up, cash register and payment machines

o Provide service to customers

o Execute proper cash management

o Preparation and serving of all drinks, beverages and dessert items

Restaurant Management & Planning

o Address customers’ complaints in accordance to guidelines and to escalate issues to supervisors when necessary

o Identify and report all potential problems and to provide recommendations pertaining to the provision of services, food quality and cleanliness

Quality Assurance & Control

o Comply with SOP and safety requirements

o Ensure quality of food is up to the prescribed standard

o Ensure safety and hygiene standards are maintained by inspecting and cleaning of all utensils and restaurant area

o Identify and report unsafe and/or non-compliant conditions and behaviors pertaining to personal and food safety

People Management

o Perform as a reliable team member and communicate clearly and audibly.

Position Purpose

• Carry out specific range of operation tasks within clearly defined SOP (standard operating procedures)

• Work independently and as a reliable team member, carrying out assigned task and know when to request for help or advice

Responsibilities

• Restaurant Operations

• Execute assigned area of responsibility (e.g. greeter, runner, bartender, cashier) based on SOP

• Set up restaurant for service day, which include but not limiting to checking on availability of food item and special menu, guest reservation status, service area set-up, cash register and payment machines

• Provide service to customers

• Execute proper cash management

• Preparation and serving of all drinks, beverages and dessert items

Restaurant Management & Planning

• Address customers’ complaints in accordance to guidelines and to escalate issues to supervisors when necessary

• Identify and report all potential problems and to provide recommendations pertaining to the provision of services, food quality and cleanliness

Quality Assurance & Control

• Comply with SOP and safety requirements

• Ensure quality of food is up to the prescribed standard

• Ensure safety and hygiene standards are maintained by inspecting and cleaning of all utensils and restaurant area

• Identify and report unsafe and/or non-compliant conditions and behaviors pertaining to personal and food safety

People Management

• Perform as a reliable team member and communicate clearly and audibly

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese