Martin Han

Tenuring on-site workplace corporate services at Contentsquare APJ. i. Workplace Operations: - Workplace business partner for APJ headcount locations - Singapore, Japan, Australia, South Korea & India. - ESG Reporting & initiatives rollout - Responsible for on-site Workplace H&S ii. Regional Workplace Monitoring, Real Estate Strategy & Budget Management: - Budget ownership for workplace overheads - Facilitates collaboration between the procurement team & suppliers on a regional level - Cost Optimisation - RFP outcome of 10-15% gross rental savings in FY24 v. FY23 - Evaluation of occupancy trends & resource utilisation, proposals & recommendations - Vendor Management - Completion of 2 office moves iii. Employee Experience, Support & Administration: - Employee Onboarding & off-boarding process - Knowledge management - Travel & expense policy & tool - Guests & visitor management - Key workplace partner to facilitate & deliver projects, on & off-sites for all collaborators in organisation (e.g. IT, People Ops, Executive Team, Events). iv. Regional Events, Culture & Special Projects: - Budget ownership & execution of internal events calendar; global, regional & local swag operations; kick-off & global events across geo-split - Ownership of employee interviews, talking tours & feedback channels across all levels of org. - ERG Collaboration - Harmonisation of global operations post-acquisition of Hotjar & Heap v. Internal & External Communication: - Roll out communication across various channels & managing Workplace Global weekly newsletter

Seconded to Netflix SGP as Hospitality Lead for on-site corporate food solutions and Workplace operations. i. Workplace, F&B & Hospitality Operations - On-site vendor management & catering program operations - Backend SOP, best practice & related materials (e.g. workplace digital/physical signage) - Leads Monthly/Quarterly & Internal/External F&B safety audits - Front desk coordination with visitor management systems (interim basis) - Snacking & Beverage (S&B) forecasting, rotations and tasting - Rolled out post COVID-19 pantry resumption plan alongside monthly/seasonal pantry program - Workplace operations support - On-site HSE Safety Management Officer ii. F&B Analytics & Data Management - Manages listing of S&B program set-up of over 12 FMCG categories - Cafeteria display planogram for improved visualisation and conceptualisation via LucidChart - Set-up data-driven ecosystem for inventory tracking, consumption trends, spend tracking & pattern recognition - Senzolive/iOffice/Genetec historical data aggregation and analysis on consumption trends and meal preferences across 200 vendors (in pipeline) - Meal consumption tracking to target elimination of food waste & driving the SGP F&B program with sustainability as its core (in pipeline) - SAP procurement for all pantry products (interim basis) iii. Special Projects - Designed & co-delivered an APAC level SHN/quarantine project purposed to support employees during remote working phases via care packages (digital & physical) - F&B analytics & quantitative visualisations behind the Netflix Workplace F&B secret sauce which drives daily employee productivity and well-being (in pipeline) iv. Netflix SGP Workplace BCP - F&B facilities transition in accordance to Covid-19 HSE guidelines & government regulations - Internal audits for workplace safety, F&B vendor management during heightened phases - Operational support for SGP Workplace Team Tools used: Google Suite | LucidChart | Adobe Creative Suite | Tableau Desktop

Pantry Management, Operations & Account Management at CaterSpot Key responsibilities include multi-site pantry projects' concept-to-launch process at leading tech firms. Pantry account management across 20 FMCG categories with accounts securing over 500k annual spend (and growing) in Q1 2020. Account management for all pantry clients. Deliverables include satisfaction reviews, reports, budgeting and spend tracking. Operational duties: Managing supplier-vendor relations for price security and supply chains. POC for procurement and CaterSpot on-site coordinator training. Supply & demand planning and forecasting for each clients' snacking plans. Portfolio: Stripe | Twilio | Zendesk | Juul Labs | The Trade Desk | Ripple

Engaged on a contract basis for Jia Wei Family Restaurant, GMRH (100-200 seats) Specialization includes both traditional and contemporary styles of Chinese desserts and set menu items ranging from $50-$150 per head. Responsible for all dessert production for Banquet, VIP events and daily service. Prepared specialized dessert menu for Roxy Foundation's annual charity drive.

Employed on a casual week to week roster basis. Notable events include being a part of the off-site catering team at the 2015 Melbourne Cup Festival & 2016 Australian F1 Grand Prix. Responsible for the preparation of food products, buffet set-up and plated food services for daily events at the races @ the Homestraight marquee (1500 guests) during the Melbourne Cup. Subsequently moved on to a 2IC role for monitoring goods receiving, acquisition and allocation for all F1 kitchens of Atlantic Group during the 2016 Formula 1 Grand Prix. Delegated casual staff of overnight crew during the non-race timing and coordinated food distribution alongside other on-site teams to deliver results.

Employed under executive chef Fabrice Lancelot in preparing classical French cuisine for a 50 seater restaurant (now defunct). Operation responsibilities include - Garde Manger, appetizer and dessert section & daily ordering of food stock and inventory. Placement in catering wing of the la Maison Fatien Group - Luxe Catering; specializing in canape functions, mass production cooking and buffet set-ups.

Employed on a casual basis at Occasions Catering, under the supervision of Head Chef Gary Kwang, alumni of 1 Michelin Star restaurant L'Esprit de la Violette (former le Clos de la Violette), to join his catering team at the National University of Singapore.

Mainly involved in various hotel banquet functions and familiarized to daily buffet operations at Feast@East. Worked with various sections of the food production team - cold Kitchen, hot Kitchen, butchery and the poolside bar. Learnt and applied HACCP rules and hygiene regulations in the Singapore context. Placed in charge of daily store stocktaking and requisition of store products at the end of the shift.

Underwent a 4 month attachment program which encompasses the elements of basic pastry making, Garde Manager, Hot Kitchen and Production Kitchen operations. Given basic duties of plating, preparing Mise en Place and mass production of food items for various events held at the convention centre.