Total 11 job vacancies by Curate Kitchen Pte. Ltd.

We are seeking a skilled and reliable Line Cook to join our kitchen team. The ideal candidate will be responsible for preparing high-quality dishes according to standardized recipes, maintaining a clean and organized workstation, and ensuring food safety standards are consistently met.

Responsibilities:

• Prepare and cook menu items in accordance with company recipes and quality standards.
• Set up and stock stations with all necessary ingredients and supplies.
• Ensure food is prepared in a timely and consistent manner during service.
• Maintain proper portion control and presentation standards.
• Store food items correctly to prevent spoilage and waste.
• Monitor inventory levels and communicate shortages to the supervisor.
• Maintain cleanliness and organization of the kitchen and workstation.
• Clean and sanitize utensils, equipment, and food preparation areas.
• Follow all food safety, hygiene, and sanitation regulations.
• Collaborate with kitchen staff to ensure smooth and efficient operations.
• Handle customer order issues professionally when required.

Requirements:

• Proven experience as a line cook or in a similar role.
• Knowledge of various cooking methods, ingredients, and kitchen equipment.
• Understanding of food safety and sanitation standards.
• Ability to work in a fast-paced environment.
• Strong teamwork and communication skills.
• Flexibility to work shifts, weekends, and holidays.

Preferred Qualifications:

• Culinary certification or relevant training.
• Experience in high-volume kitchens.

The HSE Manager is responsible for overseeing all Health, Safety, and Environmental (HSE) functions across cafeteria and catering operations, ensuring full compliance with regulatory requirements, client standards, and internal policies. This role drives a proactive safety culture, ensuring that all operations are conducted in a safe, hygienic, and compliant manner.

Working closely with the Operations Manager and HR, the HSE Manager ensures alignment across EHSS, food safety, and audit requirements, while providing governance, monitoring, and continuous improvement in all HSE-related areas. The role also supports audit readiness, incident management, and implementation of safety systems across all sites.

Responsibilities

1. HSE Governance & Compliance

●     Lead and oversee all HSE-related functions across cafeteria and catering operations.

●     Ensure compliance with applicable regulations (e.g., SFA, NEA, MOM) and client EHSS standards including ECC (Environmental Control Coordinator) Program.

●     Maintain and enforce company HSE policies, procedures, and risk management frameworks.

●     Ensure alignment with food safety management systems (e.g., ISO 22000) and hygiene standards

●     Develop, implement, and review allergen management programs, including segregation, labeling, training, and communication

2. Audit & Certification Management

●     Lead preparation and coordination for EHSS, food safety, and internal/external audits.

●     Maintain all HSE-related documentation including risk assessments, safety procedures, and compliance records.

●     Ensure timely closure of audit findings, corrective actions, and continuous improvement initiatives.

●     Own Management System Functions and support certification requirements (e.g., bizSAFE, ISO standards, Responsible Business Alliance) and maintain audit readiness at all times.

3. Risk Assessment & Control

●     Conduct regular risk assessments for all operational activities, including kitchen operations, equipment use, and service areas.

●     Identify potential hazards and implement preventive and corrective control measures.

●     Review and update risk assessment documents and safe work procedures regularly.

4. Incident Management &Investigation

●     Lead reporting, investigation, and documentation of incidents, accidents, and near-misses.

●     Conduct root cause analysis and implement corrective and preventive actions.

●     Ensure timely reporting to management and relevant authorities where required.

5. Training & Safety Culture

●     Develop and implement HSE training programs for all staff, including onboarding and refresher training.

●     Conduct toolbox meetings, safety briefings, and awareness campaigns.

●     Promote a strong safety culture and ensure staff compliance with safety and hygiene practices.

6. Workplace Safety & Hygiene Oversight

●     Ensure proper implementation of hygiene practices, food handling procedures, and sanitation standards.

●     Monitor cleanliness of kitchen, service, and dining areas through regular inspections.

●     Ensure proper use of PPE, equipment safety, and compliance with workplace safety protocols.

7. Business Continuity & Emergency Preparedness

●     Support development and implementation of Business Continuity Plans (BCP) and emergency response procedures.

●     Ensure readiness for emergency scenarios such as fire, power failure, or public health incidents.

●     Conduct drills and ensure staff are trained in emergency response protocols

8. Collaboration & Advisory Role

●     Work closely with Operations Manager on operational safety and compliance implementation.

●     Collaborate with HR on workforce-related compliance requirements and training.

●     Provide guidance and advisory support on HSE matters across all departments.

Requirements

●     Minimum 5 years of experience in HSE, food safety, or workplace safety roles within F&B or similar industries.

●     Strong knowledge of Singapore regulatory requirements (SFA, NEA, MOM).

●     Experience in audit management, risk assessment, and incident investigation.

●     Relevant certifications (e.g., bizSAFE Level 3, ISO 22000, Food Safety certifications) preferred.

●     Strong analytical, documentation, and communication skills.

Key Competencies

●     HSE Governance & Compliance

●     Risk Assessment & Control

●     Audit & Certification Management

●     Incident Investigation &Reporting

●     Training & Safety Culture Development

●     Cross-Functional Collaboration

We are looking for a hands-on and proactive Supervisor with strong operational experience to oversee daily site operations, ensure smooth service delivery, and maintain high standards of efficiency and compliance.

Responsibilities:

• Conduct daily inspection and maintenance of 14 coffee machines, including basic troubleshooting, cleaning, and coordinating with Nestlé for servicing and parts replacement.

• Monitor coffee machine performance and respond promptly to faults to prevent operational disruptions.

• Support daily meal operations (breakfast, lunch, tea break), including assisting at the counter assistant (CA duties) when required.

• Ensure beverages and fridge items are consistently topped up and available throughout the day.

• Manage and oversee dock and storage areas to ensure proper organization, cleanliness, and compliance with food safety standards.

• Handle day-to-day on-site operational issues, feedback, and service requests efficiently.

• Support catering operations, including setting up, coordinating, and delivering food to event rooms as needed.

• Work closely with Operations Managers, kitchen team, and clients to ensure smooth daily operations.

• Ensure adherence to food safety, hygiene, and workplace safety regulations at all times.

• Maintain proper documentation and reporting of operational issues and maintenance activities.

 Requirements:

• Minimum 2 to 3 years of supervisory experience in F&B, catering, or hospitality operations.
• Hands-on, operationally strong, and willing to be on the ground to support daily activities.
• Basic technical knowledge or experience in equipment maintenance (e.g. coffee machines) is an advantage.
• Good problem-solving skills with the ability to respond quickly to operational issues.
• Able to work in a fast-paced environment and manage multiple tasks effectively.
• Strong communication and interpersonal skills to work with internal teams and clients.
• Service-oriented mindset with attention to detail and quality standards.
• Basic knowledge of food safety and hygiene standards (e.g. HACCP) preferred.
• Able to work shifts, weekends, and public holidays when required.
• Able to handle manual tasks (e.g. lifting, setup for catering/events).

You will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of
• core items (e.g., marinated meats, sauces, gravies, dressings).
• Develop, standardize, and continuously improve production recipes and processes to
• ensure consistency and quality across all outlets.
• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.
• Monitor inventory levels and coordinate with procurement for timely sourcing of
• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized
• menus aligned with the theme, dietary needs, and budget of each event.
• Develop seasonal, themed, and signature catering menus that reflect current food trends
• and client preferences.
• Conduct tasting sessions for clients and stakeholders as part of the menu approval
• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and
• timing meet high standards.
• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual
• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure
• clarity on responsibilities and timelines.
• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.
• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of
• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the
• central kitchen to event venues.
• Ensure proper storage and handling of food during transport, maintaining hygiene and
• temperature control standards.
• Prepare and maintain checklists for event readiness, including kitchen equipment,
• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.
• Monitor food and labor costs per event and analyze profitability and efficiency.
• Submit post-event reports outlining successes, challenges, and recommendations for
• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen
• assistants.
• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,
• ISO 22000).
• Maintain kitchen equipment and workspaces to meet operational and safety
• requirements.
• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5 years of progressive culinary experience, including leading large-scale kitchen and catering operations.
• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.
• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.
• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.
• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

Responsibilities

1. Event Planning & Coordination

• Plan, organize, and execute events (corporate functions, institutional catering, internal events)
• Liaise with clients to understand requirements, objectives, and expectations
• Prepare event proposals, timelines, and detailed execution plans
• Coordinate end-to-end event logistics from setup to teardown

2. Client Management

• Serve as the main point of contact for clients before, during, and after events
• Provide professional advice on menu selection, setup, and event flow
• Ensure high level of customer satisfaction and handle feedback or complaints promptly

3. Operations & Logistics Coordination

• Work closely with kitchen, logistics, and operations teams to ensure smooth execution
• Coordinate manpower deployment, delivery schedules, and on-site setup
• Ensure all equipment, food, and materials are prepared and delivered on time

4. On-Site Event Execution

• Oversee on-site event setup and ensure alignment with client expectations
• Troubleshoot operational issues in real-time and ensure minimal disruption
• Ensure service standards, hygiene, and presentation are maintained

5. Vendor & Stakeholder Coordination

• Liaise with external vendors (e.g. equipment rental, décor, transport)
• Ensure vendors meet service standards, timelines, and cost expectations
• Manage procurement requests related to events

6. Documentation & Reporting

• Prepare quotations, event orders, and post-event reports
• Track event budgets, costs, and profitability
• Maintain proper documentation and records for all events

Requirements

• Diploma / Degree in Hospitality, Events Management, Business, or related field
• Minimum 2–4 years of experience in event planning, catering, or F&B operations
• Strong organizational and project management skills
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced, operational environment
• Hands-on and willing to be on-site for event execution (including weekends/public holidays if required)
• Strong problem-solving skills and ability to handle last-minute changes
• Proficient in Microsoft Office (Excel, PowerPoint, Word)

Requirements

• Proven experience as a Chef or Cook in a restaurant, café, or catering environment.
• Strong knowledge of cooking techniques, ingredients, and kitchen equipment.
• Ability to work in a fast-paced environment while maintaining quality.
• Excellent teamwork and communication skills.
• Strong attention to detail and commitment to hygiene and safety standards.
• Possess Food Safety Certification

Responsibilities

• Prepare and cook high-quality dishes in accordance with the menu and company standards.
• Ensure food presentation and taste consistently meet expectations.
• Assist in menu planning, food costing, and recipe development when required.
• Maintain cleanliness and organization of the kitchen, ensuring compliance with food safety and hygiene standards.
• Monitor stock levels and assist in ordering supplies as needed.
• Support and collaborate with the kitchen team to ensure efficient service.
• Adhere to all health, safety, and sanitation guidelines.

Responsibilities

• Preparing & assembling ingredients for various menu items.
• Preparing high quality meals and food items according to company receipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentations meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiency resolving problems with customers' orders.
• Ensuring that food health and safety regulations are followed.

Requirements

• Minimum 2 to 3 years of relevant culinary experience, preferably in central kitchen, catering, or high-volume operations
• Strong knowledge of food preparation techniques and kitchen operations
• Familiar with food safety standards (HACCP, ISO 22000 preferred)
• Ability to work in a fast-paced environment and handle multiple priorities
• Strong leadership, communication, and team management skills
• Good understanding of inventory control, cost management, and wastage reduction
• Problem-solving mindset with the ability to handle operational challenges effectively
• Willing to work shifts, weekends, and public holidays
• Physically fit and able to stand for long hours

About the Role

We are looking for a proactive and detail-oriented Admin Executive (Procurement) to join our growing team. In this role, you will play a key part in supporting smooth procurement operations, ensuring that our company sources quality products and services ethically, cost-effectively, and on time. You will work closely with suppliers, internal teams, and management to keep operations running efficiently while contributing new ideas for process improvements.

Key Responsibilities

• Coordinate day-to-day procurement activities, including evaluating suppliers, and preparing purchase orders.
• Source, negotiate, and maintain strong vendor relationships to ensure best pricing and quality.
• Track orders, deliveries, and supplier performance to ensure timely fulfilment.
• Analyse market trends and supply chain data to support cost savings and efficiency.
• Maintain accurate procurement documentation and reports for management review.
• Identify and recommend improvements to procurement processes and systems.
• Support administrative functions related to procurement.

Requirements

• Diploma or equivalent in Business Administration, Supply Chain, Procurement, or related fields.
• Prior experience in procurement, purchasing, or administrative support preferred.
• Strong organizational skills with the ability to manage multiple priorities.
• Good communication and negotiation skills with attention to detail.
• Proficient in MS Office (Excel, Word, PowerPoint) or similar tools.
• Proficiency in operating the Zeemart system will be considered an added advantage.
• A proactive team player with a problem-solving mindset.

Why Join Us?

• Be part of a supportive and collaborative team environment
• Opportunities to learn and grow within procurement and supply chain management
• Exposure to a dynamic food industry
• Convenient office location at Bedok Food City

We are looking for a motivated and customer-focused Service Crew to support daily front-of-house operations. You will play a key role in delivering excellent customer service while ensuring smooth cashiering and counter operations.

Key Responsibilities

• Handle cashiering duties using POS system (cash, card, digital payments)

• Take customer orders and provide friendly, efficient service

• Serve food and beverages accurately and promptly

• Assist with drink preparation and ensure coffee/ beverage machines are topped up

• Maintain cleanliness of counter, dining area, and equipment

• Replenish food, drinks, and condiments as required

• Assist in opening and closing duties

• Handle customer enquiries and feedback professionally

Requirements

• No experience required (training provided) / F&B experience is an advantage

• Comfortable handling cash and POS systems

• Good communication and customer service skills

• Able to work in a fast-paced environment

• Willing to work shifts, weekends, and public holidays

Responsibilities

1. Vendor Management

• Source and evaluate suitable vendors and transportation partners based on cost, reliability, and service quality
• Build and maintain strong working relationships with vendors
• Address and resolve any supplier-related issues or operational concerns promptly

2. Logistics Coordination & Planning

• Plan and coordinate daily transportation activities, including routing, scheduling, and vehicle allocation
• Ensure timely and accurate delivery of goods across all assigned locations
• Advise on optimal logistics solutions to improve efficiency and cost-effectiveness

3. Client-Centric Site Execution & Key Account Management

• Lead end-to-end on-site setup and execution with a strong focus on client experience, repeat engagement, and brand consistency
•  Ensure all equipment, food presentation, and logistics are delivered and set up to align with client expectations and service standards
• Act as the primary on-site liaison, proactively engaging event organisers to ensure seamless delivery and satisfaction
• Provide dedicated attention to key accounts during events, anticipating needs, managing expectations, and reinforcing long-term relationships
• Monitor service quality in real time, addressing feedback immediately to enhance overall guest experience and drive return rate
• Resolve operational issues swiftly with minimal disruption, maintaining service excellence at all times
• Oversee efficient teardown and post-event recovery, ensuring all equipment is properly accounted for and site is restored to client standards

4. On-Site Event Coordination, Planning & Manpower Management

• Serve as the on-site event coordinator, driving seamless execution through proactive planning, alignment, and real-time coordination
• Lead cross-functional coordination with kitchen, operations, logistics, and site teams to ensure readiness and delivery against event requirements
• Develop and execute manpower planning for events, including staffing allocation, role assignment, and contingency coverage based on event scale and complexity
• Ensure optimal deployment and supervision of on-site staff to maintain service efficiency and quality standards
• Translate event briefs into clear operational plans, aligning stakeholders on timelines, responsibilities, and service expectations
• Maintain clear, structured communication with internal teams and clients on event flow, logistics updates, and execution status
• Anticipate operational needs and dependencies, ensuring resources are effectively mobilised to support service excellence
• Act as the central point of coordination on-site, ensuring smooth transitions across setup, service, and teardown phases

5. Process Improvement & Compliance

• Continuously review logistics workflows to identify improvement opportunities, enhance efficiency, and strengthen service reliability
• Implement and enforce logistics policies, SOPs, and safety standards across all operations
• Ensure full compliance with company policies and applicable regulatory requirements, including food safety and workplace safety standards
• Enforce ISO 22000-aligned requirements for logistics and transportation, ensuring all delivery vehicles meet food safety standards (e.g. hygiene, temperature control, segregation, and traceability)
• Conduct periodic checks and audits on vehicles and logistics processes to ensure adherence to ISO 22000 and internal compliance frameworks
• Drive corrective and preventive actions (CAPA) to address gaps and continuously elevate operational and compliance standards

6. Team Supervision & Management

• Supervise logistics staff, including drivers and assistants
• Plan work schedules and ensure adequate manpower coverage
• Conduct performance monitoring, coaching, and disciplinary actions where required

7. Recruitment & Training

• Support recruitment of logistics personnel in collaboration with HR
• Provide onboarding and on-the-job training to ensure operational readiness

8. Reporting & Documentation

• Maintain proper records of deliveries, incidents, and logistics activities
• Prepare basic reports on logistics performance, issues, and improvements

9. Any other ad hoc duties as assigned

Requirements

• Diploma or equivalent in Logistics, Operations, Event Management, or related field
• Minimum 2 to 4 years of experience in logistics, catering, or event operations
• Prior supervisory experience is an advantage
• Strong coordination and problem-solving skills
• Able to work in a fast-paced, hands-on environment
• Good communication and team leadership skills
• Comfortable working flexible hours, including weekends and public holidays
• Knowledge of food safety standards (ISO 22000 / HACCP) is a plus
• Class 3 driving licence is an added advantage

Responsibilities:

• Set up and clear catering venues, including tables, buffets, and service stations.
• Serve food and drinks to guests courteously.
• Keep the service area clean, tidy, and well-stocked.
• Refill buffet and beverage stations as needed.
• Assist with food handling, packing, and transportation.
• Follow safety and hygiene guidelines.
• Work as a team to ensure smooth and successful events
• Address guest inquiries or requests promptly and politely.
• Communicate effectively with team members and supervisors to ensure smooth service flow.
• Perform other related duties as assigned by the Catering Supervisor or Manager.

Requirements:

• Prior experience in catering, F&B service, or hospitality is an advantage
• Good communication and interpersonal skills
• Pleasant personality with a positive service attitude
• Able to work in a fast-paced environment and handle multiple tasks
• Physically fit and able to stand for long hours
• Able to lift and move catering equipment and supplies
• Willing to work on weekends, evenings, and public holidays as required
• Basic understanding of food safety and hygiene practices
• Reliable, punctual, and a good team player