Chef ( Temporary/Part-time )

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

Job summary

A reputable hotel kitchen in Singapore is seeking a culinary professional responsible for food preparation and kitchen operations. The ideal candidate will have prior culinary experience, knowledge of food safety protocols, and the ability to work in a team. Flexible hours are required, including weekends and holidays. Join a passionate team dedicated to delivering exceptional dining experiences.

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.
• Good teamwork, time management, and adaptability in a fast-paced environment.

Responsibilities

• Prepare and cook menu items according to hotel standards.
• Support daily kitchen operations and ensure food quality.
• Comply with food safety standards and maintain cleanliness.
• Work closely with kitchen staff for smooth service.
• Practice cost efficiency and report stock issues.

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