275 Kitchen Staff Management jobs in Singapore

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

The Food Services Server is responsible for delivering exceptional dining experiences by providing prompt, friendly, and efficient service to customers. This role involves taking orders, serving food and beverages, and ensuring the cleanliness and organization of the dining area. The Food Services Server works closely with kitchen staff to ensure orders are accurate and served in a timely manner, maintaining high standards of customer satisfaction.

Key Responsibilities:

• Greet customers and assist them in selecting menu items.
• Take and accurately process food and beverage orders.
• Serve meals and drinks to customers promptly and courteously.
• Ensure cleanliness and proper setup of dining areas before and after service.
• Handle customer inquiries and complaints professionally and efficiently.
• Adhere to food safety and hygiene regulations.
• Assist with restocking supplies and maintaining an organized work environment.
• Collaborate with team members to ensure seamless service delivery.

Skills and Qualifications:

• Strong communication and interpersonal skills.
• Ability to work in a fast-paced environment.
• Attention to detail and excellent organizational skills.
• Customer-focused with a positive attitude.
• Prior experience in food service or hospitality is an advantage.

This role is ideal for individuals passionate about hospitality and committed to providing outstanding customer service.

About Delibowl Group

Founded in 2017, Delibowl Group operates several F&B brands including Delibowl, Nuodle, Shock Burger, Hui Oriental, and So Fun 3. Our mission is to deliver high-quality food and service at affordable prices, in convenient locations, with a warm and friendly dining experience.

About SHIOK BURGER

Born in Singapore, made for the world.

SHIOK BURGER blends local flavours with bold, street-style burger vibes to deliver a Halal, juicy, and uniquely satisfying experience.

Overview

We are seeking a dedicated and motivated individual to join our Central Kitchen team as an Assistant CK Manager (Management Trainee). The role provides hands-on exposure to large-scale kitchen operations, production management, and supply chain coordination. Candidates with a background or strong interest in Asian cuisine are preferred.

Key Responsibilities

1. Assist in daily central kitchen operations, including food preparation, production scheduling, and quality assurance.

2. Supervise and guide production staff to ensure consistency in food standards, hygiene, and safety practices in compliance with Singapore regulatory requirements.

3. Support menu standardization, portion control, and recipe management across outlets.

4. Monitor inventory levels, conduct stock-taking, and coordinate procurement with suppliers.

5. Assist in implementing process improvements to enhance efficiency, reduce wastage, and manage production costs.

6. Collaborate with outlet managers and R&D teams on new product testing and operational rollout.

7. Ensure compliance with HACCP / SFA standards for food handling and kitchen operations.

8. For Management Trainee track: undergo structured training rotation across kitchen functions, with exposure to leadership responsibilities and long-term career progression in operations management.

Requirements

1. Diploma / Degree in Culinary Arts, Food Science, Hospitality, or equivalent.

2. Preferably with 1–3 years of experience in a central kitchen, large-scale catering, or F&B operations. Fresh graduates with strong interest will also be considered for the Management Trainee role.

3. Experience in Asian cuisine (Chinese, Southeast Asian) is preferred.

4. Strong understanding of food hygiene, safety standards, and kitchen best practices.

5. Good leadership, communication, and organizational skills.

6. Ability to work in a fast-paced, high-volume production environment.

7. Willingness to work on shifts, weekends, and public holidays when required.

Career Path

1. Assistant CK Manager: Progression toward CK Manager, overseeing full central kitchen operations and strategic planning.

2. Management Trainee: Structured career development toward Assistant CK Manager within 12–24 months, depending on performance.

About Delibowl Group

Founded in 2017, Delibowl Group operates several F&B brands including Delibowl, Nuodle, Shock Burger, Hui Oriental, and So Fun 3. Our mission is to deliver high-quality food and service at affordable prices, in convenient locations, with a warm and friendly dining experience.

About SHIOK BURGER

Born in Singapore, made for the world.

SHIOK BURGER blends local flavours with bold, street-style burger vibes to deliver a Halal, juicy, and uniquely satisfying experience.

Overview

We are seeking a dedicated and motivated individual to join our Central Kitchen team as an Assistant CK Manager (Management Trainee). The role provides hands-on exposure to large-scale kitchen operations, production management, and supply chain coordination. Candidates with a background or strong interest in Asian cuisine are preferred.

Key Responsibilities

1. Assist in daily central kitchen operations, including food preparation, production scheduling, and quality assurance.

2. Supervise and guide production staff to ensure consistency in food standards, hygiene, and safety practices in compliance with Singapore regulatory requirements.

3. Support menu standardization, portion control, and recipe management across outlets.

4. Monitor inventory levels, conduct stock-taking, and coordinate procurement with suppliers.

5. Assist in implementing process improvements to enhance efficiency, reduce wastage, and manage production costs.

6. Collaborate with outlet managers and R&D teams on new product testing and operational rollout.

7. Ensure compliance with HACCP / SFA standards for food handling and kitchen operations.

8. For Management Trainee track: undergo structured training rotation across kitchen functions, with exposure to leadership responsibilities and long-term career progression in operations management.

Requirements

1. Diploma / Degree in Culinary Arts, Food Science, Hospitality, or equivalent.

2. Preferably with 1–3 years of experience in a central kitchen, large-scale catering, or F&B operations. Fresh graduates with strong interest will also be considered for the Management Trainee role.

3. Experience in Asian cuisine (Chinese, Southeast Asian) is preferred.

4. Strong understanding of food hygiene, safety standards, and kitchen best practices.

5. Good leadership, communication, and organizational skills.

6. Ability to work in a fast-paced, high-volume production environment.

7. Willingness to work on shifts, weekends, and public holidays when required.

Career Path

1. Assistant CK Manager: Progression toward CK Manager, overseeing full central kitchen operations and strategic planning.

2. Management Trainee: Structured career development toward Assistant CK Manager within 12–24 months, depending on performance.

Overview

Food Service Assistant at National University Health System. The incumbent is responsible for delivering patient specific high-quality food and exemplary service to patients, guests, and staff in a friendly and timely manner. The role requires working with and assisting other members of the Food Services team and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following hospital sanitization and safety procedures.

• Deliver complete and accurate trays, food requests, and collecting soiled trays while adhering to the departmental policies and procedures for tray delivery and pickup
• Verify patients’ meal selections for food items served on the tray and rectify any mistakes
• Participate in restaurant-style cold/hot production in preparing select food items for meal service
• Act upon patient meal requests either by resolving the issue directly or alerting issues to the control room or operations executive
• Adhere to the hospital and departmental hand hygiene policy and procedures and other food service regulations at all times
• Operate equipment for the meal service, including coffeemaker, toaster, microwave oven, and other necessary equipment for meal service
• Clean and sanitize equipment according to the departmental policy
• Monitor, collect, and record operation-specific data for administrative purposes
• Perform any other duties as assigned by the Food Service Manager

• Assist in orientation and on-the-job training of new Food Service Team members
• Assist with plating tasks when necessary
• Perform other duties as assigned by the Food Service Manager

• Minimum GCE “N” level and above
• Communicate effectively in written and spoken English
• Food service experience preferred

• Entry level

• Full-time

• Management and Manufacturing

• Hospitals and Health Care

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Institution: National University Health System

1 Job Purpose

The incumbent is responsible for delivering patient specific high-quality food and exemplary service to patients, guests, and staff in a friendly and timely manner. He/She is also required to work with and assist other members of the Food Services team and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following hospital sanitization and safety procedures.

2. Duties and Responsibilities

• Primary Responsibilities and Duties (80%)
• Deliver complete and accurate trays, food requests, and collecting soiled trays while adhering to the departmental policies and procedures for tray delivery and pickup
• Verifying patients’ meal selections for food items served on the tray and rectifying any mistakes
• Participate in a restaurant style cold/hot production in preparing select food items for meal service
• Act upon patient meal requests either by resolving the issue directly or alerting issues to the control room or operations executive
• Adhere to the hospital and departmental hand hygiene policy and procedures and other food service regulations at all times
• To operate equipment for the meal service, including coffeemaker, toaster, microwave oven, and other necessary equipment for meal service
• Clean and sanitize equipment according to the departmental policy.
• Monitor, collect, and record operation specific data for administrative purposes
• Perform any other duties as assigned by the Food Service Manager

2.2 Secondary Responsibilities and Duties (20%)

2.2.1 Assist in orientation and on-the-job training of new Food Service Team members

2.2.2 Assist with plating tasks when necessary

2.2.3 Perform other duties as assigned by the Food Service Manager

3. Job Specification/Requirements

• Minimum GCE “N” level and above
• Communicate effectively in written and spoken English

Job Role Overview:

We are seeking a skilled and professional individual to fill the role of Kitchen Assistant/Cook/Waiter in our esteemed restaurant.

• Taking and serving food and beverage orders efficiently and accurately
• Maintaining high standards of food quality, hygiene, and service delivery
• Providing exceptional customer service by being courteous and professional at all times
• Adhering to operational procedures and actively participating in training programs

The selected candidate will receive comprehensive training to equip them with the necessary skills and knowledge to excel in this role. Our organization is committed to supporting staff members in their career development and providing opportunities for growth and advancement.

Key qualifications include excellent communication and interpersonal skills, with the ability to work effectively in a fast-paced environment.

At our cafe, we are committed to providing exceptional comfort meals and beverages to our customers.

• Taking customer orders with a smile
• Executing online food orders efficiently
• Preparing artisanal and signature toasts that delight the taste buds
• Crafting Kopi, Teh, and beverages that exceed expectations
• Preparing local delights that showcase our creativity

We offer a wonderful work environment (with air-con) that promotes productivity and job satisfaction.

• Performance bonuses for outstanding performance
• Free staff meal to fuel your day
• An additional $1 per hour for working at Expo and/or on Public Holidays

To succeed in this role, you will need to possess Food Hygiene Level 1 Certification, excellent team work skills, good communication skills, and the ability to multitask effectively.

Our cafe operates at multiple locations including Jalan Lokam (Kensington Square), Yio Chu Kang (Space @ Kovan), Singapore Expo Max Atria, and Citygate at Beach Road. Each location is conveniently accessible by MRT.