Total 10 job vacancies by Kopitiam Investment Pte. Ltd.

Lead and manage the daily operations of a full-service restaurant/ cafe, ensuring exceptional food quality, service standards, and operational efficiency.

Responsibilities

Lead and manage overall restaurant operations in line with company standards and regulatory requirements, ensuring smooth day-to-day performance and prompt resolution of operational issues.

• Oversee kitchen operations — oversee food preparation, cooking, and plating to ensure consistency with standard recipes, portion sizes, and presentation quality. Conduct regular tastings and collaborate on menu innovation.
• Drive business performance by managing budgets, monitoring sales, analysing monthly results, and recommending actions to achieve profitability targets.
• Deliver excellent guest experience by handling feedback and complaints professionally to maintain high customer satisfaction.
• Coordinate customer flow — manage reservations, seating, and waitlists efficiently to optimize turnover and reduce waiting times.
• Oversee inventory and cost control for both kitchen and front-of-house, ensuring accurate stock management, proper storage, and minimal wastage.
• Ensure compliance with all food safety, hygiene, and workplace health regulations at all times.
• Build and lead a high-performing operations team by cultivating a culture of learning, feedback, and resilience. Coach team members to adopt a growth mindset, pursue development opportunities, and take ownership of their growth and performance.

Job Requirements

Requirements

• Diploma or Certificate in Food & Beverage Management, Culinary Arts, or a related field preferred
• 5–8 years of F&B experience, including at least 5 years in a supervisory or managerial role.
• Strong hands-on culinary skills; prior experience in Japanese cuisine is highly preferred.
• Good knowledge of premium ingredients, diverse cooking techniques, and complex flavour profiles.
• Proficient in computer applications (MS Word, Excel).

The Assistant Sous Chef will support the back-of-house kitchen team and assist in daily culinary operations. This role works under the guidance of the Sous Chef and Executive Chef, helping to maintain high standards of food quality, efficiency, and consistency. The Assistant Sous Chef will also contribute to menu execution, kitchen organization, and operational improvements.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring smooth workflow and timely preparation of dishes.

• Support the Sous Chef in leading, training, and mentoring junior kitchen staff.

• Maintain high standards of food quality, presentation, and consistency for all menu items.

• Collaborate with the kitchen team to implement cost control measures and reduce waste.

• Help experiment with new recipes and dishes, providing feedback to enhance menu offerings and efficiency.

• Assist with inventory management, including receiving, storing, and tracking kitchen supplies.

• Ensure compliance with health, safety, and sanitation regulations in the kitchen.

• Support cross-department collaboration to ensure seamless restaurant operations.

• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

• Step in to lead the kitchen in the absence of the Sous Chef.

Requirements

• Minimum 4 years of proven experience in a professional kitchen, ideally as a Chef de Partie or Junior Sous Chef.

• Culinary diploma or equivalent qualification.

• Knowledge of Japanese cuisine and techniques is an advantage.

• Strong teamwork, communication, and organizational skills.

• Willingness to learn and grow into a leadership role.

• Prepare basic, washing, peeling, chopping and cutting raw items
• Rearrange walk chiller and freezer raw materials based on FIFO
• Conduct pre-cooking checks on raw materials
• Prepare raw materials for the next meal
• Ensure all raw materials are labelled and dated
• Make cordial drinks if required
• Provide quality service if serving is required
• Collect food samples
• Adhering to the kitchen’s food handling Standard Operating Procedure
• Ensure the kitchen's surrounding areas are cleaned properly
• Handles all equipment and utensils the proper way and clean as you go
• Track, record and replenish inventory as needed
• Suggest improvement activities across workstations
• Other work scope as required by business needs

Requirements

• Able to carry 10kg load
• Able to stand for at least 8 hours

Assist daily back-of-house operations, ensuring smooth service, guest satisfaction, and operational efficiency. Supervise kitchen staff, maintain service standards, enforce hygiene and safety protocols, and support the development of a high-performing team.

Responsibilities

• Prepare and cook menu items at a consistently high standard, focusing on your assigned station.
• Mentor and guide junior chefs, encouraging skill development, accountability, and a growth mindset.
• Ensure all dishes are prepared according to recipes, presentation standards, and portion control guidelines.
• Assist in maintaining kitchen efficiency, workflow, and organization at your station.
• Collaborate with Sous Chefs to improve recipes, menu offerings, and operational processes.
• Monitor stock levels at your station, assist in inventory management, and minimize waste.
• Adhere to health, safety, and sanitation regulations, maintaining a clean and safe working environment.
• Support the kitchen team during busy periods, stepping in to assist other stations as needed.

Requirements

• Proven experience as a Chef de Partie, preferably in a senior or lead role.
• Culinary diploma or equivalent qualification.
• Strong knowledge of Japanese cuisine and other relevant culinary techniques is highly advantageous.
• Ability to lead, mentor, and motivate junior staff.
• Excellent time management, communication, and teamwork skills.
• Experience in high-volume kitchens is a plus.

Responsibilities

• Preparation of food and drinks such as set meals, desserts, cutting of fruits.
• Ensure the food quality standard meets expectations consistently.
• Prepare sufficiently before peak periods such as right stock levels for foods, dim sum, dessert etc.
• Responsible for stall opening, closing procedures, daily food preparation & duties assigned to meet the standard and quality set by the company
• Inspect supplies, equipment, and work areas to ensure conformance to established standards, i.e SOP, Hygiene and Safety Practices
• Deliver high standards of Customer Service during order taking, cashiering, food presenting etc.
• Serve customers with a smile.
• Good personal hygiene and grooming.
• Maintain a sanitary and clean work station and adhere strictly to food safety & hygiene practices.

Requirements

• Customer service-oriented & team player
• Able to work on weekends and public holidays
• Able to stand for long hours at the counter
• Able to carry at least 10KG load

• Prepare basic, washing, peeling, chopping and cutting raw items
• Rearrange walk chiller and freezer raw materials based on FIFO
• Conduct pre-cooking checks on raw materials
• Prepare raw materials for the next meal
• Ensure all raw materials are labelled and dated
• Make cordial drinks if required
• Provide quality service if serving is required
• Collect food samples
• Adhering to the kitchen’s food handling Standard Operating Procedure
• Ensure the kitchen's surrounding areas are cleaned properly
• Handles all equipment and utensils the proper way and clean as you go
• Track, record and replenish inventory as needed
• Suggest improvement activities across workstations
• Other work scope as required by business needs

Requirements

• Able to carry 10kg load
• Able to stand for at least 8 hours

Responsibilities

• Preparation of food and drinks such as set meals, mee rebus, curry noodles...
• Ensure the food quality standard meets expectations consistently.
• Prepare sufficiently before peak periods such as right stock levels for foods and beverages
• Responsible for stall opening, closing procedures, daily food preparation & duties assigned to meet the standard and quality set by the company
• Inspect supplies, equipment, and work areas to ensure conformance to established standards, i.e SOP, Hygiene and Safety Practices
• Deliver high standards of Customer Service during order taking, cashiering, food presenting etc.
• Serve customers with a smile.
• Good personal hygiene and grooming.
• Maintain a sanitary and clean work station and adhere strictly to food safety & hygiene practices.

Requirements

• Customer service-oriented & team player
• Able to work on weekends and public holidays
• Able to stand for long hours at the counter
• Able to carry at least 10KG load

Responsibilities

• Preparation of food and drinks such as set meals, mee rebus, curry noodles...
• Ensure the food quality standard meets expectations consistently.
• Prepare sufficiently before peak periods such as right stock levels for foods and beverages
• Responsible for stall opening, closing procedures, daily food preparation & duties assigned to meet the standard and quality set by the company
• Inspect supplies, equipment, and work areas to ensure conformance to established standards, i.e SOP, Hygiene and Safety Practices
• Deliver high standards of Customer Service during order taking, cashiering, food presenting etc.
• Serve customers with a smile.
• Good personal hygiene and grooming.
• Maintain a sanitary and clean work station and adhere strictly to food safety & hygiene practices.

Requirements

• Customer service-oriented & team player
• Able to work on weekends and public holidays
• Able to stand for long hours at the counter
• Able to carry at least 10KG load

Responsibilities

• Preparation of food and drinks such as set meals, desserts, cutting of fruits.
• Ensure the food quality standard meets expectations consistently.
• Prepare sufficiently before peak periods such as right stock levels for foods, dim sum, dessert etc.
• Responsible for stall opening, closing procedures, daily food preparation & duties assigned to meet the standard and quality set by the company
• Inspect supplies, equipment, and work areas to ensure conformance to established standards, i.e SOP, Hygiene and Safety Practices
• Deliver high standards of Customer Service during order taking, cashiering, food presenting etc.
• Serve customers with a smile.
• Good personal hygiene and grooming.
• Maintain a sanitary and clean work station and adhere strictly to food safety & hygiene practices.

Requirements

• Customer service-oriented & team player
• Able to work on weekends and public holidays
• Able to stand for long hours at the counter
• Able to carry at least 10KG load

Job Description

Lau Pa Sat is more than just a market; it is the beating heart of Singapore's rich cultural heritage, a gazetted national monument, and the ultimate food paradise, Singapore’s most iconic Hawker Market. We are looking for a highly motivated intern to step into a pivotal role and drive the future success of this legendary destination, for both locals and tourists alike. 

This is your chance to gain accelerated, hands-on experience in destination marketing and directly influence the visitor experience. You will be instrumental in elevating Lau Pa Sat's legacy by redefining it as the preferred venue for unique, culturally immersive corporate events that celebrate Singapore's vibrant hawker culture. Your work will encompass the entire destination, including liaising with the famous Satay Street and curating experiences within Food Folks @ Lau Pa Sat, our dynamic incubation space featuring exciting local retail brands like Fossa Chocolate, Irvins, and Little Drom Store.

Straits Times - Lau Pa Sat’s 130th anniversary: Meet its longstanding stall owners and trace its history

Lian He Zao Bao - 老巴刹庆祝开业130周年 设历史步道带公众回顾旧时光

YOUR HIGH-IMPACT MISSION - Job Scope: Real-World Marketing, Ownership, and Growth!

• Social Media Management & Content Planning: Plan and execute social media campaigns to drive engagement and brand awareness. Manage the social media calendar and coordinate content with tenants, partners, and customers. Assist in updating the website and scheduling content on owned social media channels with suitable copywriting.
• Marketing Asset and Collateral Creation: Work with in-house design team/agencies to conceptualise and develop impactful campaign collaterals and assets for social media, digital platforms, on-site BTL POSM and merchandise.
• Campaign and Events Execution: Support the execution of marketing campaigns and events to increase footfall, revenue, and brand awareness for Lau Pa Sat (LPS).
• Administrative Support: Provide day-to-day administrative and logistical support for marketing operational activities.

Job Requirements

• Students/undergraduates from Polytechnic or any of the recognised universities 
• Proficient in Google Workspace/Microsoft Office applications, and editing tools such as Canva, Capcut etc
• Meticulous and process-driven, with excellent time management skills.
• Possess the drive for excellence and self-motivation to work independently in a fast-paced and highly dynamic F&B and retail environment
• Collaborative team player
• Good interpersonal & communication skills with strong written English and/or Chinese skills
• Experience in web and/or design software will be advantageous e.g. HTML and Adobe Photoshop, Illustrator, video editing is a bonus but not required.

Work Location: Lau Pa Sat, 18 Raffles Quay, Singapore 048582