Total 5 job vacancies by Lux Gourmet Pte. Ltd.

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.

We are looking for a hands-on Marketing Lead to execute and lead marketing initiatives across multiple F&B brands. This role focuses on driving customer engagement, supporting revenue growth, and ensuring consistent brand presence across all customer touchpoints.

Job Responsibilities:

1. Marketing Campaigns & Business Support

· Plan and execute marketing campaigns aligned with business goals

· Support product launches and seasonal promotions

· Identify opportunities to improve traffic during low-demand periods

· Monitor campaign performance and provide insights

2. Social Media & Content Management

· Manage social media platforms (Instagram, TikTok, Facebook)

· Plan and execute monthly content calendars

· Create content (photo/video) and captions

· Optimise content based on trends and performance

3. Customer Engagement & Retention

· Support building customer databases (Loyalty App – Eber, WhatsApp, email)

· Execute campaigns to encourage repeat visits

· Monitor engagement metrics

4. Brand & Creative Execution

· Ensure consistency across all marketing materials

· Create and adapt marketing assets (social, in-store, digital)

· Coordinate with external designers for complex work

5. Partnerships & Activations

· Support collaborations with partners and influencers

· Assist in events, launches, and activations

6. Project & Stakeholder Management

· Manage timelines across brands

· Work with operations and management teams

· Coordinate vendors and freelancers

Job Requirements:

· 4–6 years of marketing experience (F&B/lifestyle preferred)

· Strong hands-on execution skills

· Experience managing social media and content creation

· Basic photo/video editing and design skills

· Strong organisational and communication skills

Good to Have

· CRM tools experience (email, WhatsApp, loyalty)

· Experience with influencers or partnerships

· Exposure to paid digital marketing

Please note that only shortlisted candidates will be notified. Thank you.

The HR Operations Executive / Senior HR Operations Executive is responsible for managing end-to-end human resources functions for the Food & Beverage (F&B) operations, which is for our F&B entity under Authentic Bites Concepts while also providing administrative and operational support to the F&B team. This role ensures compliance with statutory requirements, smooth HR operations across outlets, and timely reporting and coordination with internal and regional stakeholders.

Job Responsibilities

1. Talent Management

·      Support recruitment initiatives to attract suitable candidates for F&B operations.

·      Coordinate the full hiring process from interviews to onboarding.

·      Manage the full employee life cycle from onboarding to offboarding.

·      Execute in performance appraisal exercises.

·      Coordinate training and development initiatives for the staff when required.

2. Payroll Administration

·      Ensure accurate and timely payroll processing, including IR8A and IR21 submissions where applicable.

·      Handle payroll-related queries professionally and promptly.

·      Review, improve, and streamline payroll process to enhance accuracy, efficiency, and compliance.

·      Prepare and submit monthly payroll projections and reports to the Finance team.

·      Stay updated on employment regulations and compliance requirements to mitigate risks.

3. Benefits & Leave Administration

·      Oversee leave administration, including monitoring leave balances.

·      Administer employee benefits such as medical insurance claims and travel insurance.

·      Assist employees with benefits-related enquiries and enrolments.

4. MOM & Compliance Matters

·      Manage MOM-related matters, including work pass applications, renewals, cancellations, and compliance requirements.

·      Ensure timely and accurate submission of government surveys and statutory reports.

·      Assist in drafting and updating HR policies, internal memos, and HR-related documentation.

5. HR Business Partnering (F&B)

·      Collaborate closely with F&B outlet managers and Head of Department (HOD) to address manpower needs and operational challenges.

·      Partner with the stakeholders on workforce planning and employee engagements initiative.

·      Provide HR advisory support on policies, practices, and people management matters.

·      Manage employee relations matters, including managing grievances, investigations and disciplinary processes.

6. F&B Reporting & Administrative Support

·      Consolidate and submit daily sales reports for F&B outlets to the Hong Kong (HK) office.

·      Compile and process invoices related to F&B operations.

·      Coordinate and consolidate monthly reports from Heads of Department (HODs) and ensure submission by the 15th of each month.

·      Provide flight booking arrangements and other administrative support as required for the F&B team.

7.    Any other ad-hoc duties assigned.

Pre-Requisites

i)      Diploma in HRM, Business Administration or related disciplines.

ii)    At least 3-5 years of relevant experience in the F&B industry.

iii)    Strong knowledge of Singapore employment laws and MOM regulations especially with work pass processing.

iv)   Experience in F&B payroll processing and HR operations.

v)     Good organisational skills with the ability to manage multiple priorities in a fast-paced F&B environment.

vi)    Proficient in Excel, Words and HR systems.

vii)  Strong communication and stakeholder management skills.

viii) Strong team player with excellent interpersonal skills.

ix)    Pro-active, versatile, and highly independent with a positive working attitude.

x)     Able to start work immediately will be an advantage.

Must Have Factor

i)      Experience in F&B.

Please note that only shortlisted candidates will be notified. Thank you.

Experience the culinary fusion born in Hong Kong and refined in Japan, now making its momentous debut in the vibrant city of Singapore, marking our trailblazing entry into Southeast Asia. Mashi No Mashi, globally acclaimed for its ground-breaking approach to ramen, welcomes you to be a part of this historic milestone.

Distinguished for introducing the world’s first 100% Wagyu ramen, Mashi No Mashi epitomizes innovation intertwined with tradition. Under the stewardship of Chef Hisato, our menu showcases a harmonious fusion of Singapore street food influences and the timeless art of ramen-making.

As we proudly unveil our first Southeast Asian outpost and continue to captivate diners worldwide, we’re on the lookout for passionate individual to join our team. If you’re driven by innovation, dedication, and a love of this extraordinary journey. Join Mashi No Mashi and be a pioneer in shaping an unparalleled gastronomic adventure.

We are looking for passionate individuals to join us as Senior Chef de Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Mashi No Mashi.

Job Responsibilities

1) Section Leadership & Culinary Excellence

• Take ownership of your designated kitchen section, ensuring all dishes meet Mashi No Mashi’s exacting standards for taste, quality, and presentation.

• Supervise, guide, and mentor junior kitchen staff, including Commis and Chef de Partie, to develop their skills and maintain consistency.

• Maintain mise en place for your section ahead of service and ensure smooth coordination during peak hours.

2) Kitchen Operations & Hygiene

• Enforce strict compliance with food safety, hygiene, and sanitation standards as per SFA regulations and internal SOPs.

• Maintain high standards of cleanliness and organization across your section.

• Alert Head Chef of any quality discrepancies, ingredient issues, or operational challenges.

3) Inventory, Cost Control & Quality Assurance

• Assist in managing inventory, portion control, and ingredient usage to minimize waste and ensure operational efficiency.

• Check deliveries, verify quality and freshness of ingredients, and ensure proper storage and rotation.

• Support the Head Chef in maintaining food cost targets without compromising quality.

4) Team Development & Communication

• Act as a key point of communication between the Head Chef and junior kitchen staff.

• Foster a collaborative, professional, and growth-oriented kitchen culture.

• Train and mentor junior chefs to ensure smooth operations and consistent execution across all services.

5) Continuous Improvement & Additional Responsibilities

• Identify opportunities to improve kitchen processes, efficiency, and quality.

• Take initiative in special culinary projects, new menu development, or events as assigned by management.

Job Responsibilities

• Minimum 3–5 years’ experience as Senior Chef de Partie in a high-paced kitchen; experience in Japanese cuisine strongly preferred.

• Proven experience in supervising or mentoring junior kitchen staff.

• Strong technical cooking skills with attention to detail in taste, presentation, and portioning.

• Food Hygiene certification required.

• Ability to handle high-volume service calmly while maintaining quality and consistency.

• Willingness to work flexible hours, including weekends and public holidays.

Must Have Factor

• Hands-on, dependable, and proactive.
• Strong sense of responsibility for kitchen discipline, quality, and consistency.
• Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

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

Experience the culinary fusion born in Hong Kong and refined in Japan, now making its momentous debut in the vibrant city of Singapore, marking our trailblazing entry into Southeast Asia. Mashi No Mashi, globally acclaimed for its ground-breaking approach to ramen, welcomes you to be a part of this historic milestone.

Distinguished for introducing the world’s first 100% Wagyu ramen, Mashi No Mashi epitomizes innovation intertwined with tradition. Under the stewardship of Chef Hisato, our menu showcases a harmonious fusion of Singapore street food influences and the timeless art of ramen-making.

As we proudly unveil our first Southeast Asian outpost and continue to captivate diners worldwide, we’re on the lookout for passionate individual to join our team. If you’re driven by innovation, dedication, and a love of this extraordinary journey. Join Mashi No Mashi and be a pioneer in shaping an unparalleled gastronomic adventure.

We are looking for passionate individuals to join us as Sous Chef.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Mashi No Mashi.

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control. 
• Coordinate kitchen team during service when needed.
• Ensure consistency in portioning, plating, and recipes.
• Support inventory check, stock rotation, and storage.
• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen.
• Strong knowledge of cooking techniques and plating
• Ability to lead a small team and maintain composure during peak hours.
• Food Safety Hygiene Certification required.
• Ability to work flexible hours/shift, including weekends and public holidays.

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