Chef ( Temporary/Part-time )

RANG MAHAL PTE LTD; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hospitality company in Singapore is seeking a culinary professional to join their kitchen team. Responsibilities include food preparation, ensuring hygiene standards, and collaborating with staff during service. Ideal candidates will have prior experience and be able to work flexible hours. This role offers an opportunity to grow in a dynamic environment.

Qualifications

• Prior culinary experience in hotels, restaurants, or catering preferred.
• Basic knowledge of food safety and kitchen hygiene.
• Ability to work flexible hours, including weekends, evenings, and public holidays.

Responsibilities

• Prepare and cook menu items according to hotel standards.
• Support daily kitchen operations during assigned shifts.
• Comply with food safety standards.

Skills

Culinary experience

Knowledge of food safety

Teamwork

Time management

Adaptability

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

Key Responsibilities

1. 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.
2. 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.
3. 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.
4. 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.
5. Cost & Waste Control
   • Practice efficient use of ingredients and minimize wastage.
   • Report shortages or quality issues to the Chef de Partie or 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 flexible hours, including weekends, evenings, and public holidays.
• Good teamwork, time management, and adaptability in a fast-paced environment