Kitchen Staff (Junior to Sous Chef)
Industry: Food & Beverage / Catering / Restaurant
Specialism: F&B / Hospitality and Tourism - Kitchen Crew
Posted on 23 Sep 2026
About Company
Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.
Job Description
- Assist in preparing /cutting food ingredients (before and during operations)
- Maintain the highest standards of food service quality, cleanliness and hygiene
- Ensure freshness and quality of all menu items
- Keep workstation and equipment clean, organized, sanitized, and sufficiently stocked
- Manage and maintain all inventories and equipment within the kitchen area
- Other ad-hoc duties assigned by supervisor
Job Requirements
- Requires approximately 3 years of relevant experience
- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage
- Willing to work on weekends and Public Holidays
- Strong attention to detail and a commitment to maintaining food quality standards
Compensation
- Working location: Central, walking distance to MRT station
- Working hours: Weekdays: 3pm - 12am; Weekends: 10am - 12am
- Working days: 5 days/week (shift rotational)
- Overtime payment
- Annual leave, medical leave
- Opportunities for career advancement