Chef

Naumi Hotels SG Pte Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prestigious hotel in Singapore is seeking culinary staff to prepare and cook menu items while ensuring compliance with safety standards. Candidates should have prior culinary experience, excellent teamwork skills, and the ability to work flexible hours. Join us to be part of a legacy of culinary excellence.

Qualifications

• Experience in food preparation and cooking in a professional kitchen.
• Ability to follow recipes and maintain proper hygiene standards.
• Willingness to work flexible hours including weekends and holidays.

Responsibilities

• Prepare and cook menu items according to standards.
• Support daily kitchen operations and adhere to food safety standards.
• Collaborate with kitchen staff and assist during peak periods.

Skills

Prior culinary experience in hotels, restaurants, or catering

Basic knowledge of food safety and kitchen hygiene

Good teamwork

Time management

Adaptability in a fast-paced environment

Job description

Join our esteemed Indian restaurant, renowned for over 50 years of excellence in culinary experiences. If you thrive in a dynamic environment and are dedicated to delivering exceptional dining experiences, we’d love to welcome you to our legacy of excellence.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook menu items according to hotel standards and guest requirements.
• Ensure consistency in taste, presentation, and portion control.
• Assist in menu execution for à la carte, buffet, banquets, or room service as required.

Kitchen Operations

• Support the daily kitchen operations during assigned shifts.
• Follow standard recipes and maintain food quality, hygiene, and safety standards.
• Assist in mise‑en‑place (pre‑preparation) for service periods.

Food Safety & Hygiene

• Comply with hotel and regulatory food safety standards (e.g., HACCP, NEA guidelines in Singapore).
• Maintain cleanliness of workstations, kitchen equipment, and utensils.
• Properly label, store, and rotate ingredients to minimize waste.

Collaboration & Teamwork

• Work closely with full‑time chefs and kitchen staff to ensure smooth service.
• Assist different kitchen sections (hot kitchen, cold kitchen, pastry, banquets) depending on operational needs.
• Provide support during peak meal periods, functions, or events.

Cost & Waste Control

• Practice efficient use of ingredients and minimize wastage.
• Report shortages or quality issues to the Sous Chef.

SKILLS, ABILITIES & ATTRIBUTES

• Prior culinary experience in hotels, restaurants, or catering preferred.
• Basic knowledge of food safety and kitchen hygiene.
• Ability to work split shift hours, including weekends, evenings, and public holidays.
• Good teamwork, time management, and adaptability in a fast‑paced environment

If you have the required expertise and experience, we look forward to hear from you !