Total 9 Senior Executive kitchen crew job vacancies

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

We are seeking a proactive and customer-focused Operations Executive to support crew welfare and vessel concierge services for vessels calling at Singapore ports. The successful candidate will manage crew orders, coordinate procurement activities, and ensure timely delivery of welfare supplies to vessels.

Key Responsibilities

• Prepare monthly catalogues for crew private orders.
• Manage crew private orders, slop chest requests, and concierge orders for vessels.
• Coordinate with vessel representatives regarding crew welfare requirements.
• Source and procure consumer products including electronics, sporting goods, groceries, personal care products, and specialty items.
• Prepare quotations, pricing proposals, and product recommendations based on customer requirements and budgets.
• Coordinate with suppliers and logistics partners to ensure timely procurement and delivery.
• Arrange deliveries through port agents and other approved delivery channels.
• Monitor order status and provide updates to customers and vessel representatives.
• Prepare invoices, delivery documentation, and coordinate payment collection where required.
• Identify suitable alternatives when requested products are unavailable and obtain customer approval.
• Maintain positive working relationships with customers, suppliers, and service providers.
• Ensure compliance with company procedures and operational requirements.

Requirements

• 2–3 years of experience in ship supply, maritime logistics, procurement, customer service, hospitality, retail operations, concierge services, or related fields.
• Diploma or Degree in Business, Logistics, Supply Chain Management, Maritime Studies, or a related discipline is an advantage.
• Strong written and spoken communication skills to liaise with vessel representatives, suppliers, and service providers.
• Proficient in Microsoft Excel, Outlook, and other office applications; experience with ERP or order management systems is an advantage.
• Able to work flexible hours, including occasional evenings or weekends, based on operational requirements.
• Strong organisational and multitasking abilities with attention to detail.
• Good interpersonal, negotiation, and problem-solving skills.
• Able to work independently and manage multiple tasks in a fast-paced environment.
• Willing to travel locally to ports, supplier locations, or delivery points when required.

Preferred Competencies

• Procurement and sourcing
• Customer service and stakeholder management
• Maritime logistics coordination
• Quotation preparation and costing
• Supplier management
• Operations planning and coordination
• Problem-solving and decision-making

Interested applicants,
Please send your detailed CV to moo@bezcareers.com

EA Registration No : R1440698 / Licence Number : 07C4571

Paperbakes Singapore – Join Us to Serve Real, Wholesome Food with Heart

Are you passionate about healthy food, warm service, and making someone’s day a little better? At Paperbakes Singapore, we believe good food should be wholesome, affordable, and made with real ingredients - no shortcuts, no heavy processing, and absolutely no MSG.

Our specialty? Parchment-baked meals like tender chicken, fresh fish, and nutritious sides - all cooked with minimal oil and maximum flavor. Every dish we serve is made to fuel busy lives in a healthier way, without compromising on taste.

We’re a vibrant and tight-knit team that works hard, supports one another, and has fun doing it. If you’re energetic, friendly, and believe in doing meaningful work that helps people feel good from the inside out - we’d love to have you with us.

Job Duties

• Ingredients preparation and light cooking
• Ensure food are baked and replenished promptly
• Control and replenish inventory stock in a timely manner
• Minimize food waste by following portion control guidelines
• Maintain food safety and hygiene standards
• Adhere to recipes and operating procedures guidelines
• Any other duties as directed

Job Requirements

• Minimum 1 year of relevant working experience in F&B
• Candidates with no prior experience are welcome to apply, as training will be provided
• Salary will be based on experience
• Flexible hours and shifts

Job Perks

• Annual Increment
• Year-End bonus
• Quarterly Sales Variable Bonus
• Referral Bonus
• Birthday Voucher
• Training and Development
• Career Progression
• Walking Distance from MRT

Brief Summary:
Join a dynamic team where you will play a pivotal role in enhancing customer satisfaction within the food and beverage sector. This position offers opportunities for those with experience in customer service.

Responsibilities:

• Greet and assist customers with their orders.

• Prepare and serve food and beverages.

• Operate POS systems and manage payment transactions.

• Maintain cleanliness and hygiene in accordance with SFA/NEA standards.

• Support opening and closing duties, including restocking supplies.

Requirements:

• Minimum secondary school education (N/O Levels).

• 2-4 years of relevant experience in the food and beverage industry.

• Strong communication skills, teamwork abilities, multitasking capability, and a customer service orientation.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies . You acknowledge that you have read, understood, and agree with the Privacy Policy.

Location: Pasir Panjang

Hours: 8.30am to 5pm, 4pm (Fri)

Salary: $5500 + VB (up to 6 months)

Job Responsibilities:

• Checking crew’s home allotment request.
• Generating crew’s payroll for all vessels.
• Checking and arrangement of reimbursement of crew’s claims.
• Attending to crew’s query relating to remittance, reimbursement and any crew’s salary issue.
• Other duties as assigned by the Fleet Crewing Manager

Ally (Kubota Ayako)
CEI Reg. No. R26161457
EA Lic: 99C4599
Recruit Express Pte Ltd

1. Undertake menu planning

2. Oversee and participate in the preparation and cooking of all main dishes and Kuehs and other in accordance with specified menus on time to deliver to various outlets.

3. Check quantity and quality of stock received and notify suppliers of deficiencies.

4. Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

5. Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines. 

6. Supervise / Train the junior Kitchen Staff Team on shift.

7. To undertake such other duties as may be assigned from time to time.

Job Summary

Lead and manage kitchen operations by controlling food preparation, designing menus, planning orders, and overseeing staff hiring, training, and performance to ensure high-quality culinary service and compliance with safety standards.

Responsibilities

• Manage food preparation processes to ensure timely and high-quality meal production
• Design and update menus with new or existing culinary creations to maintain variety and quality
• Plan and order kitchen equipment and ingredients based on inventory shortages to maintain smooth operations
• Coordinate and arrange timely repairs of kitchen equipment to minimize downtime
• Identify and resolve operational problems or defects to maintain kitchen efficiency
• Hire, train, and manage kitchen staff to build a skilled and effective team
• Supervise and evaluate subordinate staff to ensure adherence to standards and productivity
• Assess staff workload and calculate appropriate compensation to optimize labor resources
• Maintain accurate payroll and attendance records for all kitchen employees
• Ensure compliance with sanitation regulations and safety standards to uphold a safe working environment
• Work across different shop locations and on public holidays as required to support business needs

The Food Quality Assurance & Compliance Manager is responsible for ensuring consistent food quality, food safety, operational compliance, and workplace safety across the Central Kitchen, restaurants, and retail outlets. The role conducts regular audits and inspections to verify adherence to company SOPs, quality standards, hygiene requirements, and regulatory requirements, while driving continuous improvement throughout the organization.

Key Responsibilities

Quality Assurance & Operational Compliance

* Conduct routine inspections and audits of the Central Kitchen, restaurants, and retail outlets.

* Ensure all locations comply with company SOPs, recipes, portioning standards, and food preparation procedures.

* Monitor product consistency, taste, presentation, and quality standards across all outlets.

* Identify operational gaps and implement corrective and preventive actions.

* Verify that approved ingredients, recipes, and production methods are consistently followed.

* Ensure product quality standards are maintained from production to customer service.

Food Safety & Hygiene

* Ensure compliance with food safety regulations, HACCP requirements, and company food safety policies.

* Conduct food safety inspections covering storage, handling, preparation, temperature control, cleaning, and sanitation practices.

* Monitor hygiene standards of food handlers and food preparation areas.

* Investigate food safety incidents, customer complaints, and non-conformances.

* Maintain food safety documentation, records, and corrective action reports.

Workplace Safety

* Conduct workplace safety inspections at all operational locations.

* Ensure compliance with Workplace Safety and Health (WSH) requirements and company safety procedures.

* Identify workplace hazards and recommend corrective actions.

* Monitor safe work practices, equipment usage, PPE compliance, and housekeeping standards.

* Support incident investigations and follow-up actions.

Training & Continuous Improvement

* Train and coach outlet managers, kitchen supervisors, and staff on SOP compliance, food safety, quality standards, and workplace safety requirements.

* Conduct refresher training and awareness programs.

* Support new outlet openings by implementing quality and food safety systems.

* Recommend process improvements to enhance operational efficiency and product consistency.

Auditing & Reporting

* Develop audit checklists and compliance scorecards.

* Prepare audit reports with findings, corrective actions, and follow-up recommendations.

* Track outlet compliance performance and report trends to management.

* Follow up on corrective actions to ensure timely closure.

* Coordinate internal and external audits where required.

Requirements

* Diploma or Degree in Food Science, Food Technology, Quality Management, Hospitality, Culinary Management, or related field.

* Minimum 3–5 years of experience in food manufacturing, central kitchen operations, restaurant operations, or food quality management.

* Strong knowledge of food safety, HACCP, GMP, hygiene standards, and workplace safety requirements.

* Experience conducting operational audits and outlet inspections.

* Willingness to travel frequently between the Central Kitchen, restaurants, and retail outlets.

Key Performance Indicators (KPIs)

* Outlet SOP compliance scores.

* Food safety audit scores.

* Reduction in customer complaints.

* Product consistency across outlets.

* Corrective action closure rate.

* Workplace safety compliance rate.

* Staff training completion rate.

* Successful audit and inspection outcomes.