[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 stall, operated by FEI SIONG FOOD MANAGEMENT PTE. LTD., is hiring a Stall Assistant in Singapore. The role is full-time, six days per week, with a salary range of SGD 2,220 to SGD 3,450 per month for 8- or 12-hour shifts.

Responsibilities include cashiering, taking orders, cooking according to recipes, stock setup, quality control, FIFO, HACCP guidelines, and assisting with inventory and deliveries. Shifts include weekends and public holidays.

Qualifications

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

Responsibilities

• Cashiering and taking customer orders, cleaning and wiping tables, and washing dishes.
• 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

F&B experience

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.