Job Title Kitchen & Service Assistant (Roasted Chicken and Noodle Stall)

Job Summary

Join a friendly noodle stall team to prepare and serve authentic roasted chicken and noodles, ensuring quality food and excellent customer service in a fast-paced environment.

Responsibilities

• Roast and chop chicken and prepare broths and sauces following established recipes to ensure consistent taste
• Prepare ingredients accurately to support efficient cooking operations
• Cook noodles according to recipes to maintain quality and consistency
• Greet customers warmly and take orders accurately to deliver excellent service
• Process payments and manage order queues efficiently to maintain smooth customer flow
• Clean and sanitize the stall and kitchen tools regularly to uphold food safety standards
• Monitor ingredient stock levels and restock supplies promptly to avoid shortages
• Cover duties at other stalls in the western area as required
• Stand for long periods and work in a warm kitchen environment during 12-hour rotating shifts including weekends and public holidays

Required competencies and certifications

• Possess a valid Singapore Food Agency (SFA) Food Safety Course Level 1 Certificate

Preferred competencies and qualifications

• Prior experience working in a coffee shop, hawker stall, or food court setting
• Ability to start work immediately

Other Information

• Competitive salary range of $2,100 - $3,000/month depending on experience
• Friendly and supportive team environment
• 14 days medical leave and 7 days annual leave as per MOM regulations
• Public holiday compensation with off in-lieu provided
• Staff meals provided daily

• How to Apply: Please contact Yong Sheng, handphone: 9298 0407 via WhatsApp call/message to learn more and arrange an interview.

Join the opening team of Staple, an exciting new fast-casual bowl concept built around fresh, hearty and fully customisable workday meals.  Operated as a distinct concept within the group, Staple has its own dedicated team and identity.

We are seeking a skilled and driven Senior Supervisor (Kitchen) to support the setup and daily kitchen operations, playing a key role in bringing this new concept to life from day one.

In this role, you will be responsible for preparing and assembling high-quality ingredients with consistency, speed, and precision, while upholding strict kitchen discipline and food safety standards—especially during busy service periods. As a senior member of the team, you will lead by example, support and guide junior staff, and ensure the kitchen is fully prepared for smooth and efficient lunch and dinner operations.

This is a great opportunity for a proactive culinary professional who enjoys building strong kitchen foundations, thrives in fast-paced environments, and wants to be part of launching a fresh, modern dining concept from the ground up.

Role Purpose

The Senior Supervisor (Kitchen) supports the daily kitchen operations of Staple, a fast-casual bowl concept focused on fresh, hearty and customisable workday meals.

This role is responsible for preparing, cooking and assembling high-quality ingredients consistently, while maintaining strong kitchen discipline, food safety standards and operational speed during peak service.

The Senior Supervisor (Kitchen) is expected to lead by example, support junior kitchen team members, and help ensure the kitchen is ready for smooth lunch and dinner operations.

Key Responsibilities

1. Food Preparation & Production

·    Prepare ingredients according to approved recipes, portion standards and prep lists.

·    Handle proteins, grains, vegetables, sauces and toppings with consistency and care.

·    Ensure cooked and fresh components are prepared to the correct quality, taste and presentation standards.

·    Support daily mise en place so the kitchen is fully ready before service.

·    Monitor ingredient freshness, shelf life and holding standards.

·    Minimise wastage through proper preparation, storage and stock rotation.

2. Cooking & Service Execution

·    Execute assigned station duties during service with speed, accuracy and consistency.

·    Maintain product quality during peak lunch and dinner periods.

·    Ensure bowls and menu items are assembled according to brand standards.

·    Communicate clearly with the team during service to avoid delays and errors.

·    Support takeaway, delivery and dine-in orders as required.

·    Assist in maintaining smooth service flow during high-volume periods.

3. Kitchen Organisation & Cleanliness

·    Keep assigned station clean, organised and well-stocked at all times.

·    Follow proper food hygiene, sanitation and workplace safety practices.

·    Ensure equipment, tools and storage areas are cleaned and maintained properly.

·    Conduct proper opening and closing duties.

·    Support daily cleaning schedules and kitchen maintenance routines.

4. Quality Control

·    Check food quality before and during service.

·    Ensure consistency in taste, portioning, cooking temperature and presentation.

·    Highlight quality issues, ingredient shortages or operational concerns to the Sous Chef / Head Chef.

·    Support recipe testing, menu improvements and product refinement when required.

·    Help maintain brand standards across all food items.

5. Inventory & Cost Control

·    Assist with daily stock checks and ingredient requisitions.

·    Support proper receiving and storage of goods.

·    Practise FIFO and proper labelling.

·    Reduce unnecessary wastage and over-preparation.

·    Inform supervisors of slow-moving, damaged or low-quality ingredients.

6. Team Support & Leadership

·    Guide junior cooks, commis and part-time kitchen staff during preparation and service.

·    Lead by example in discipline, cleanliness, urgency and teamwork.

·    Support training of new team members on recipes, stations and SOPs.

·    Help maintain a positive and professional kitchen culture.

·    Step up to support the Sous Chef / Head Chef when required.

Requirements

·    Minimum 3 to 5 years of kitchen experience.

·    Prior experience as Supervisor / Senior Supervisor (Kitchen) preferred.

·    Experience in fast-casual, cafe, salad / bowl, Western, Asian or high-volume kitchen operations is advantageous.

·    Strong understanding of food preparation, hygiene and kitchen discipline.

·    Able to work quickly and accurately during peak service.

·    Comfortable handling both cooked and fresh food components.

·    Good teamwork and communication skills.

·    Able to follow SOPs and maintain consistency.

·    Positive attitude, strong work ethic and willingness to learn.

·    Valid food hygiene certification required.

Key Attributes

·    Reliable and punctual

·    Fast and organised

·    Clean and disciplined

·    Quality-focused

·    Calm under pressure

·    Hands-on and proactive

·    A good team player

·    Able to lead junior staff by example

·    Comfortable working in a new concept / opening environment

What Good Performance Looks Like

·    Station is fully ready before service.

·    Food quality and portioning are consistent.

·    Service moves smoothly during peak hours.

·    Wastage is controlled through proper prep and stock management.

·    Kitchen is clean, organised and well maintained.

·    Junior staff receive clear guidance and support.

·    Problems are flagged early and solved quickly.

·    Candidate contributes positively to the launch and growth of Staple.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Join the opening team of Staple, an exciting new fast-casual bowl concept built around fresh, hearty and fully customisable workday meals. We are seeking a skilled and driven Senior Supervisor (Kitchen) to support the setup and daily kitchen operations, playing a key role in bringing this new concept to life from day one.

In this role, you will be responsible for preparing and assembling high-quality ingredients with consistency, speed, and precision, while upholding strict kitchen discipline and food safety standards—especially during busy service periods. As a senior member of the team, you will lead by example, support and guide junior staff, and ensure the kitchen is fully prepared for smooth and efficient lunch and dinner operations.

This is a great opportunity for a proactive culinary professional who enjoys building strong kitchen foundations, thrives in fast-paced environments, and wants to be part of launching a fresh, modern dining concept from the ground up.

Role Purpose

The Senior Supervisor (Kitchen) supports the daily kitchen operations of Staple, a fast-casual bowl concept focused on fresh, hearty and customizable workday meals.

This role is responsible for preparing, cooking and assembling high-quality ingredients consistently, while maintaining strong kitchen discipline, food safety standards and operational speed during peak service.

The Senior Supervisor is expected to lead by example, support junior kitchen team members, and help ensure the kitchen is ready for smooth lunch and dinner operations.

Key Responsibilities

1. Food Preparation & Production

·    Prepare ingredients according to approved recipes, portion standards and prep lists.

·    Handle proteins, grains, vegetables, sauces and toppings with consistency and care.

·    Ensure cooked and fresh components are prepared to the correct quality, taste and presentation standards.

·    Support daily mise en place so the kitchen is fully ready before service.

·    Monitor ingredient freshness, shelf life and holding standards.

·    Minimise wastage through proper preparation, storage and stock rotation.

2. Cooking & Service Execution

·    Execute assigned station duties during service with speed, accuracy and consistency.

·    Maintain product quality during peak lunch and dinner periods.

·    Ensure bowls and menu items are assembled according to brand standards.

·    Communicate clearly with the team during service to avoid delays and errors.

·    Support takeaway, delivery and dine-in orders as required.

·    Assist in maintaining smooth service flow during high-volume periods.

3. Kitchen Organisation & Cleanliness

·    Keep assigned station clean, organised and well-stocked at all times.

·    Follow proper food hygiene, sanitation and workplace safety practices.

·    Ensure equipment, tools and storage areas are cleaned and maintained properly.

·    Conduct proper opening and closing duties.

·    Support daily cleaning schedules and kitchen maintenance routines.

4. Quality Control

·    Check food quality before and during service.

·    Ensure consistency in taste, portioning, cooking temperature and presentation.

·    Highlight quality issues, ingredient shortages or operational concerns to the Sous Chef / Head Chef.

·    Support recipe testing, menu improvements and product refinement when required.

·    Help maintain brand standards across all food items.

5. Inventory & Cost Control

·    Assist with daily stock checks and ingredient requisitions.

·    Support proper receiving and storage of goods.

·    Practise FIFO and proper labelling.

·    Reduce unnecessary wastage and over-preparation.

·    Inform supervisors of slow-moving, damaged or low-quality ingredients.

6. Team Support & Leadership

·    Guide junior cooks, commis and part-time kitchen staff during preparation and service.

·    Lead by example in discipline, cleanliness, urgency and teamwork.

·    Support training of new team members on recipes, stations and SOPs.

·    Help maintain a positive and professional kitchen culture.

·    Step up to support the Sous Chef / Head Chef when required.

Requirements

·    Minimum 3 to 5 years of kitchen experience.

·    Prior experience as Supervisor / Senior Supervisor (Kitchen) preferred.

·    Experience in fast-casual, cafe, salad / bowl, Western, Asian or high-volume kitchen operations is advantageous.

·    Strong understanding of food preparation, hygiene and kitchen discipline.

·    Able to work quickly and accurately during peak service.

·    Comfortable handling both cooked and fresh food components.

·    Good teamwork and communication skills.

·    Able to follow SOPs and maintain consistency.

·    Positive attitude, strong work ethic and willingness to learn.

·    Valid food hygiene certification required.

Key Attributes

·    Reliable and punctual

·    Fast and organised

·    Clean and disciplined

·    Quality-focused

·    Calm under pressure

·    Hands-on and proactive

·    A good team player

·    Able to lead junior staff by example

·    Comfortable working in a new concept / opening environment

What Good Performance Looks Like

·    Station is fully ready before service.

·    Food quality and portioning are consistent.

·    Service moves smoothly during peak hours.

·    Wastage is controlled through proper prep and stock management.

·    Kitchen is clean, organised and well maintained.

·    Junior staff receive clear guidance and support.

·    Problems are flagged early and solved quickly.

·    Candidate contributes positively to the launch and growth of Staple.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Service Crew
• Working Location: Island wide
• Working Hours: 6 days (11am – 10pm)
• Salary Package: Basic salary up to $2,150 + OT
• Duration: Permanent Role

Key Responsibilities

• Provide good customer service
• Take and serve orders to customers
• Clear and clean tables
• Maintain restaurant hygiene and cleanliness
• Help with inventory management
• Willing to travel to different locations as needed

APPLY NOW!!!

• At least 2–3 years of experience in the Food & Beverage (F&B) industry
• Familiar with Microsoft Office

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #75771 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

• Full Time / Part-Time position available

• Full Time: 5-DAYS work week
• Salary range from S$2,200 to S$2,900 (commensurate with experience)

• Part time S$10 - $14/hour
• Part time (for SUNTEC CITY outlet) S$12 - $16/hr.
• PH Pay 1.5
• Special Weekend Rate
• Location: Central / East / West

Responsibilities:

• Prepare the store (front-of-house) for operations
• Provide dining-in, take-away and delivery service
• Handle hosting duties
• Handle all customer queries

Requirements:

• Singaporean / PR only
• Willing to work shift hours, weekends and public holidays
• Positive attitude and willingness to learn
• Able to work in a team

Benefits:

• Staff Meals
• Medical Benefits
• Service Gratuity
• Annual Leave
• Incentive Programme

Interested applicants may 'APPLY NOW' with your updated resume.

Or email to : recruitment@hsg.com.sg

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Hourly rate: S$14/hour