Total 17 job vacancies by Jr F&b Concepts Pte. Ltd.

We are looking for Dishwashers to support our kitchen operations by ensuring all dishes, utensils, and kitchen equipment are cleaned and maintained to high hygiene standards.

Cleaning & Sanitation

Maintain cleanliness and sanitation of all tableware, dishes, utensils, glassware, and kitchen equipment using manual or machine cleaning methods.

Ensure all kitchen equipment, pots, pans, trays, and cooking utensils are properly cleaned and sanitized.

2. Dishwashing Operations

Sort, rinse, and wash dirty dishes, glassware, and utensils either manually or using dishwashing machines.

Properly load and unload dishwashing racks where applicable.

Ensure all cleaned items meet hygiene and cleanliness standards.

3. Storage & Organisation

Sort and stack clean dishes, utensils, and kitchen equipment.

Return cleaned items to their designated storage areas.

Maintain an organised and safe dishwashing and storage area.

4. Waste Management

Remove trash and garbage from bins at the outlet.

Dispose of waste at the designated central waste collection point.

5. General Cleaning & Housekeeping

Perform general cleaning duties including sweeping and mopping floors.

Clean furniture, workstations, and other surfaces as required.

Maintain cleanliness of the dishwashing and kitchen work areas at all times.

6. Inventory of Cleaning Supplies

Monitor and maintain adequate levels of cleaning materials and supplies.

Inform supervisors when supplies need replenishment.

7. Health, Safety & Hygiene

Maintain high standards of food hygiene, cleanliness, and workplace safety.

Follow all safe working procedures and hygiene practices.

Report any equipment faults or safety concerns to the Production Chef, Manager, or Management.

8. Grooming & Professional Conduct

Adhere to company grooming and appearance standards at all times.

Maintain a positive attitude and professional body posture.

Provide a friendly and cooperative presence in the workplace.

9. Additional Duties

Carry out any other duties and responsibilities as assigned by supervisors or management.

POSITION OVERVIEW

The Hand pull Noodle Specialist is an artisanal culinary expert who provides live, on-site demonstrations of traditional hand-pulled noodle (la mian) crafting at the noodle station. Deployed on a scheduled or request basis (e.g. weekly), this specialist brings authentic Chinese culinary theatre to the dining experience, elevating the workplace dining atmosphere and connecting guests with a time-honored craft.

• Perform live hand-pulling noodle demonstrations at the noodle station for corporate diners

• Prepare dough and pull noodles to consistent thickness and texture standards per dish requirements

• Produce sufficient noodle quantities to meet daily service demands during deployment periods

• Educate and engage guests on the art and history of hand-pulled noodle making

• Collaborate with the Chef de Partie to coordinate noodle production with broth, topping, and assembly

• Train and familiarise kitchen staff with basic noodle handling and storage procedures

• Maintain the noodle demonstration area in a clean, visually appealing, and safe manner

• Adapt noodle styles (e.g. thick/thin la mian, broad noodles) based on menu requirements

• Ensure fresh noodles are properly stored if not used immediately

• Advise on ingredient sourcing (flour types, alkaline water ratios) for optimal noodle quality

The Dishwasher is an essential part of the kitchen and service operation, responsible for cleaning and sanitizing all dishes, equipment, and utensils to maintain the highest food safety and hygiene standards. This role requires speed, attention to detail, and a strong sense of cleanliness.

•    Operate industrialdishwashing machines efficiently and safely

•    Wash, rinse, and sanitiseall crockery, cutlery, cookware, and service equipment

•    Sort and return clean itemsto correct storage locations promptly

•    Remove rubbish, food waste,and dispose of in line with waste management procedures

•    Maintain cleanliness of thewarewashing area, including floors, drains, and surfaces

•    Monitor and reportdishwasher temperatures and chemical levels to the Dishwashing Supervisor

•    Assist with general BOHcleaning tasks during off-peak periods

•    Follow all safety protocolswhen handling cleaning chemicals

•    Support kitchen and FOHteams by ensuring a constant supply of clean equipment

•    Assist in moving heavy loads such as pots, trolleys, and rubbish bins safely

About the Role

The Catering / Pantry Assistant is a vital member of the service team, ensuring that dining areas, pantries, and service counters are well-stocked, clean, and guest-ready at all times. This role supports both FOH service and light BOH preparation tasks, embodying the friendly and attentive spirit of our workplace dining experience.

Key Responsibilities

• Assist in the setup and breakdown of service counters, buffet lines, and pantry stations

• Replenish food items, beverages, condiments, cutlery, and service ware throughout service periods

• Maintain cleanliness of dining areas, including wiping tables, collecting trays, and sanitizing surfaces

• Support catering supervisors during corporate functions and meetings

• Assist in portioning and plating of food under the guidance of supervisors or chefs

• Operate the pantry or self-service station, assisting guests with selections and queries

• Conduct basic temperature checks and record food display logs as instructed

• Follow all food safety, hygiene, and personal grooming standards at all times

• Assist in receiving deliveries, checking quantities, and storing items correctly

• Report equipment issues, stock shortages, and guest complaints to the supervisor immediately

The Handmade Dumpling Specialist is a skilled artisan in the craft of traditional Chinese dumpling making, offering live demonstrations and high-quality handmade dumplings at the noodle station. Engaged on a scheduled or on-request basis, this role brings an authentic and visually engaging culinary experience to the corporate dining environment.

•    Perform live handmade dumpling (jiaozi, siu mai, har gow, etc.) demonstrations

•    Prepare dough, skins, and fillings from scratch using authentic recipes and techniques

•    Produce sufficient dumpling quantities to meet service demand during each deployment

•    Showcase folding and pleating techniques to guests in an engaging, informative manner

•    Coordinate with the Chef de Partie on dumpling varieties, fillings, and cooking methods per menu

•    Prepare both pork-inclusiveand No Pork No Lard variants as required by the menu

•    Train kitchen assistants on basic dumpling preparation to support production between specialist visits

•    Maintain demonstration area in clean, hygienic, and visually attractive condition

•    Advise on ingredient quality, dough ratios, and filling recipes for consistency

• Store uncooked dumplings safely and provide handling instructions to kitchen staff

Job Title: Restaurant Manager – Fine Dining

Location: Orchard Road

About the Role
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our fine dining establishment. The ideal candidate will ensure exceptional guest experiences, uphold high service standards, and lead a team dedicated to delivering excellence.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and motivate front-of-house staff to provide professional, attentive, and personalized service.
• Maintain the highest standards of food quality, presentation, and service in line with fine dining expectations.
• Manage reservations, seating arrangements, and guest flow to maximize efficiency without compromising experience.
• Handle guest feedback and resolve complaints with professionalism and discretion.
• Collaborate with the Head Chef and kitchen team to align service with menu offerings and wine pairings.
• Monitor inventory, procurement, and cost control, ensuring profitability and minimizing waste.
• Implement and uphold compliance with health, safety, hygiene, and licensing regulations.
• Drive sales through upselling, wine service, and special events/promotions.
• Prepare reports on sales, budgets, and staff performance for senior management.

Requirements

• Proven experience as a Restaurant Manager, Assistant Manager, or similar leadership role in fine dining preferred.
• Strong knowledge of food and beverage service standards, wine service, and fine dining etiquette.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to remain composed under pressure and manage demanding guests.
• Excellent organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Diploma/Degree in Hospitality Management or related field preferred.

What We Offer

• Competitive salary and performance incentives.
• Opportunities for professional growth and career advancement.
• A dynamic and supportive work environment in a prestigious dining setting.

Perform large-scale ingredient preparation: butchering, portioning, marinating, cutting, blanching, and pre-cooking

Produce stocks, sauces, pastes, dressings, and base preparations according to standardised recipes

Ensure all prepped items are correctly labelled with preparation dates and stored at appropriate temperatures

Maintain par levels for all stations and communicate stock needs to the Chef de Partie

Support kitchen operations by delivering prepped items to stations before service

Assist in receiving and organising incoming deliveries alongside the Receiving Clerk

Maintain the cleanliness and organisation of the main prep kitchen, including cold rooms and dry stores

Follow proper FIFO rotation and waste minimisation practices

Operate prep equipment (slicers, mixers, steamers, tilt pans) safely and efficiently

Support all kitchen stations during peak demand or short-staffed situations

Requirements:

Minimum 1–2 years of kitchen prep or production cooking experience

Familiar with bulk food preparation for a high-volume operation

Good knife skills and working knowledge of kitchen equipment

Ability to work independently and at pace during pre-service hours

Understanding of food safety, FIFO, and cold chain management

Physically fit for heavy lifting and extended standing

WSQ Basic Food Hygiene Certificate required

Supervise assigned service counters or catering zones during meal periods

Guide and coach catering assistants on service etiquette, food handling, and hygiene

Ensure timely food replenishment, counter presentation, and proper labelling of dishes

Actively engage guests with a warm, professional, and helpful attitude

Handle guest inquiries regarding allergens, dietary options, and menu items

Set up and break down catering stations, buffets, and event setups as directed

Support FOH operations during catered meetings, townhalls, and corporate functions

Conduct daily temperature checks on hot/cold food displays and log records accurately

Report service issues, complaints, or equipment problems to the Service Manager promptly

Maintain cleanliness and organisation of service areas throughout the shift

Requirements:

Minimum 2–3 years of F&B service experience in hotels, Chinese restaurants, or catering operations

Experience in Chinese dining service (set meals, banquet, a la carte) is strongly preferred

Supervisory experience managing a small team of 3–8 staff

Pleasant, outgoing personality with strong guest engagement skills

Knowledgeable about food safety, allergen awareness, and proper food handling

Bilingual in English and Mandarin is an advantage

WSQ Basic Food Hygiene Certificate required

Supervise and coach all FOH service staff, including catering executives, supervisors, and part-time assistants

Conduct daily pre-shift briefings, service standards check, and floor walk-throughs

Own the dining experience: ambiance, cleanliness, queue management, guest flow, and service timing

Manage staffing schedules and deployment across counters, serveries, and catered function setups

Handle guest feedback and service recovery in a professional and timely manner

Work closely with the culinary team on service transitions, menu changes, and special promotions

Train team on Chinese dining etiquette, service protocols, and brand standards

Monitor FOH equipment, mise en place, and supply levels; escalate to operations as needed

Ensure all team members are certified in basic food hygiene; drive food safety practices on the floor

Support Account Manager in client reporting, site visits, and special events

Requirements:

Minimum 3 years in F&B service management, ideally in hotels, Chinese restaurants, or high-volume corporate dining

Strong floor leadership — ability to motivate, manage, and grow a diverse team

Familiar with Chinese dining service culture (e.g., banquet-style, set meal, dim sum service norms)

Experience in managing service for premium tech campuses or hotel F&B is advantageous

Calm, solution-oriented under pressure; skilled in service recovery

Good communication skills; bilingual in English and Mandarin preferred

Basic Food Hygiene Certificate (WSQ); higher certifications an advantage

Job Description & Requirements:

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

Lead, develop, and manage all BOH culinary staff across all stations and shifts

Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines

Ensure consistent preparation standards, portion control, and presentation for all menu items

Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately

Control food costs, wastage, and raw material usage; conduct monthly stock takes

Manage kitchen scheduling, staff deployment, and productivity across all stations

Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels

Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance

Lead new menu launches, themed promotions, and seasonal food events

Collaborate with the Food Safety Officer on HACCP compliance and corrective actions

Support corporate events, VIP dining, and special catered functions as required

Act as the BOH representative in client meetings and food quality reviews

Requirements:

Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role

Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required

Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups

Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred

Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade

Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols

Commercial acumen: food cost management, supplier negotiations, stock control

Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge

The Chef de Partie (CDP) is responsible for leading a specific culinary station —spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar — delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station.

Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)

Prepare and cook all menu items to standardised recipes, portions, and presentation standards

Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback

Manage station mise en place: ingredient prep, portioning, storage, and par stock levels

Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements

Monitor and minimise food waste; manage daily leftover and stock rotation

Communicate effectively with the Unit Chef on production planning, menu changes, and special requests

Maintain station cleanliness, equipment upkeep, and personal hygiene standards

Support special functions, themed promotions, and event catering from the kitchen

Cover adjacent stations or support prep kitchen when required

Requirements:

Minimum 3–5 years of culinary experience with at least 2 years at a CDP or senior cook level

Specialist expertise in at least one cuisine area: Chinese, Western/International, No Pork No Lard Meus, or Cold Kitchen

Experience in hotels, quality restaurant kitchens, or high-volume corporate catering

Familiar with Chinese cooking techniques (wok hei, braising, steaming) or Western fundamentals (sauces, roasting, pastry) depending on station

Working knowledge of HACCP, food safety, and temperature management at station level

Team-oriented with the ability to guide and develop junior kitchen staff

WSQ FSC Level 2 Certificate required; higher certifications advantageous

Prepare ingredients through cutting, portioning, marinating, and other mise en place tasks as directed

Cook and plate dishes in line with standardized recipes, portion sizes, and presentation guidelines

Maintain station cleanliness, food storage, and equipment throughout the shift

Follow FIFO (First In, First Out) rotation and proper labelling of all food items

Assist the Chef de Partie in managing station stock and communicating shortages

Ensure all food is cooked to correct temperatures and held safely during service

Support smooth kitchen operations during peak service periods and event days

Participate in new menu training and recipe standardization sessions

Maintain personal hygiene and uniform standards at all times

Report any food safety concerns, equipment faults, or incidents to the Chef de Partie

Requirements:

Minimum 1–2 years of experience as a line or production cook in a restaurant, hotel, or catering kitchen

Competency in at least one cuisine: Chinese, Western/International, or salad bar production

Able to work efficiently under pressure in a high-volume kitchen environment

Good knife skills and general cooking techniques appropriate to station

Familiarity with HACCP principles and food safety practices

Team player with a willingness to multi-task and support other stations

WSQ Basic Food Hygiene Certificate required

Job Title: Restaurant Manager – Fine Dining

Location: Orchard Road

About the Role
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our fine dining establishment. The ideal candidate will ensure exceptional guest experiences, uphold high service standards, and lead a team dedicated to delivering excellence.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and motivate front-of-house staff to provide professional, attentive, and personalized service.
• Maintain the highest standards of food quality, presentation, and service in line with fine dining expectations.
• Manage reservations, seating arrangements, and guest flow to maximize efficiency without compromising experience.
• Handle guest feedback and resolve complaints with professionalism and discretion.
• Collaborate with the Head Chef and kitchen team to align service with menu offerings and wine pairings.
• Monitor inventory, procurement, and cost control, ensuring profitability and minimizing waste.
• Implement and uphold compliance with health, safety, hygiene, and licensing regulations.
• Drive sales through upselling, wine service, and special events/promotions.
• Prepare reports on sales, budgets, and staff performance for senior management.

Requirements

• Proven experience as a Restaurant Manager, Assistant Manager, or similar leadership role in fine dining preferred.
• Strong knowledge of food and beverage service standards, wine service, and fine dining etiquette.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to remain composed under pressure and manage demanding guests.
• Excellent organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Diploma/Degree in Hospitality Management or related field preferred.

What We Offer

• Competitive salary and performance incentives.
• Opportunities for professional growth and career advancement.
• A dynamic and supportive work environment in a prestigious dining setting.

Job Title:

Catering Assistant (Night)

About the Role

We are looking for a skilled and reliable Catering Assistant (Night) to join our kitchen team. You will play a vital role in preparing high-quality meals, maintaining food safety standards, and supporting smooth kitchen operations during night shifts.

Key Responsibilities

Food Preparation & Cooking

• Prepare food according to established recipes, specifications, and presentation standards.
• Cook menu items in collaboration with the kitchen team, ensuring quality and consistency.
• Plan and coordinate food production to match meal serving hours, maintaining temperature, appearance, and taste standards.
• Ensure sufficient supplies and approved substitutions are available for smooth preparation.
• Set up and stock your station with necessary ingredients and equipment before service.

Kitchen & Equipment Management

• Maintain a clean, organized, and sanitary work area at all times.
• Properly handle and maintain kitchen equipment; report any malfunctions or maintenance needs.
• Store all food safely and properly, clearly marking dates and items.
• Monitor inventory and storage areas to ensure proper organization and minimal wastage.

Other Duties

• Perform any additional tasks or responsibilities as assigned by management.

Requirements

• Proven experience as a cook in a canteen, F&B outlet, or similar environment.
• Knowledge of food hygiene and sanitation standards.
• Ability to work night shifts reliably.
• Strong teamwork and communication skills.
• Commitment to delivering high-quality food consistently.

**Open to S'poreans and PRs only**

• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.

• Responsible for providing excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. This includes but is not limited to the following:

- Be proactive and vigilant in service.

- Interact with customers in a pleasant and calm manner.

- Greet all customers by name warmly, with an appropriate greeting.

- Keep updated on current menu (e.g. specialties, menu deviations, to be aware if running out of items, etc.)

- To attend and respond to the customers’ needs promptly and professionally.

- To collect and process payment and/or give to the cashier, return change or credit card to the customers.

• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.

Job Title:

Cook (Morning Shift / Night Shift)

About the Role

We are looking for a skilled and reliable Cook (Morning Shift / Night Shift) to join our kitchen team. You will play a vital role in preparing high-quality meals, maintaining food safety standards, and supporting smooth kitchen operations during night shifts.

Key Responsibilities

Food Preparation & Cooking

• Prepare food according to established recipes, specifications, and presentation standards.
• Cook menu items in collaboration with the kitchen team, ensuring quality and consistency.
• Plan and coordinate food production to match meal serving hours, maintaining temperature, appearance, and taste standards.
• Ensure sufficient supplies and approved substitutions are available for smooth preparation.
• Set up and stock your station with necessary ingredients and equipment before service.

Kitchen & Equipment Management

• Maintain a clean, organized, and sanitary work area at all times.
• Properly handle and maintain kitchen equipment; report any malfunctions or maintenance needs.
• Store all food safely and properly, clearly marking dates and items.
• Monitor inventory and storage areas to ensure proper organization and minimal wastage.

Compliance & Reporting

• Follow all hygiene, sanitation, and safety regulations.
• Adhere to instructions from the Head Chef or Chef-in-Charge at all times.
• Report any incidents, performance issues, or equipment failures promptly.
• Act in the best interest of the company at all times.
• Able to cook western cuisines an added advantage.
• Perform any additional tasks or responsibilities as assigned by superior.

Requirements

• Proven experience as a cook in a canteen, F&B outlet, or similar environment.
• Knowledge of food hygiene and sanitation standards.
• Ability to work night shifts reliably.
• Strong teamwork and communication skills.
• Commitment to delivering high-quality food consistently.

Key Responsibilities

• Food Preparation: Prepare sashimi, sushi rolls (makizushi), nigiri, and other Japanese dishes, ensuring meticulous knife work and ingredient freshness.
• Operational Management: Manage kitchen operations, including preparation, cooking, and plating, to meet company standards.
• Customer Interaction: For Omakase positions, interact directly with customers at the counter, providing an engaging and educational dining experience.
• Quality & Safety Control: Adhere to high safety and hygiene standards (e.g., HACCP), including proper raw fish storage and handling.
• Inventory & Cost Control: Monitor inventory levels, manage kitchen costs, and reduce waste to achieve P&L targets.
• Menu Development: Assist in R&D, creating new menu items and seasonal specialties.
• Staff Training: Train and guide junior chefs or kitchen assistants in sushi techniques. Jobstreet Singapore +9

Requirements

• Experience: Proven experience as a Sushi Chef, with specialized knowledge in sashimi and, in some cases, Omakase dining.
• Technical Skills: Proficient in knife skills and traditional sushi-making techniques.
• Education: Relevant culinary training or apprenticeship in Japanese cuisine is often preferred.
• Language: Ability to communicate in English; proficiency in Japanese is a major advantage in fine dining settings.
• Attributes: Strong attention to detail, ability to work in a fast-paced environment, and a passion for Japanese culinary art.