[Nam Kee Pau] - Stall Assistant

FEI SIONG FOOD MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 25,000 - 39,000; Full time

Job summary

Nam Kee Pau is seeking a Stall Assistant to join our island-wide F&B team. The role covers cashiering, customer service, food preparation, cleaning, and stock setup to ensure smooth service.

You will support kitchen operations, monitor temperatures, and help maintain high standards of safety and cleanliness across shifts. Prior F&B experience is a plus, and weekend/public holiday work is required.

Qualifications

• Able to work shifts, weekends and public holidays.
• Candidates with relevant F&B working experience is preferred.

Responsibilities

• Cashiering and taking customer orders, cleaning and wiping tables, and washing dishes and plates.
• Prepare and cook menu items according to company recipes and portion standards.
• Set up and stock stations with required ingredients, garnishes, and equipment before service.
• Maintain consistent food quality, presentation, and taste across shifts.
• Monitor food temperatures, rotation (FIFO), and storage to ensure freshness and safety.
• Clean and sanitize workstations, utensils, and kitchen equipment; follow HACCP / local food-safety guidelines.
• Assist with inventory counts, ingredient ordering recommendations, and receiving deliveries.
• Follow kitchen schedules, prep lists, and plating/ticket times to meet service deadlines.
• Adhere to workplace hygiene, safety, and company policies.

Skills

Cashiering

Food preparation

Food safety

Customer service

Inventory assistance

Job description

[Nam Kee Pau] - Stall Assistant
Location: Island-wide Hiring
Full time - 6day per week
$2,220 - $3,450 [8hour / 12hour]
F&B Food Kiosk Concept

REQUIREMENTS

• Able to work shifts, weekends and public holiday
• Candidates with relevant F&B working experience is preferred

RESPONSIBILITIES AND DUTIES

• Cashiering and taking customer orders, cleaning and wiping tables, and washing dishes and plates.
• Prepare and cook menu items according to company recipes and portion standards.
• Set up and stock stations with required ingredients, garnishes, and equipment before service.
• Maintain consistent food quality, presentation, and taste across shifts.
• Monitor food temperatures, rotation (FIFO), and storage to ensure freshness and safety.
• Clean and sanitize workstations, utensils, and kitchen equipment; follow HACCP / local food-safety guidelines.
• Assist with inventory counts, ingredient ordering recommendations, and receiving deliveries.
• Follow kitchen schedules, prep lists, and plating/ticket times to meet service deadlines.
• Adhere to workplace hygiene, safety, and company policies.