Chef Intern

An internship providing operational exposure and structured skill development within a professional kitchen setting, reinforcing the values of integrity, service and excellence.

• Managing mise en place for assigned sections under supervision with consistency and discipline • Assisting in food preparation across multiple stations/kitchens • Supporting menu execution for daily service and special events with a strong service mindset • Monitoring stock levels and assisting in inventory management with integrity and accountability • Practising plating standards and quality control aligned with the expectations of excellence • Handling and preparing a full range of ingredients, including non-halal food & beverage items in accordance with food safety regulations, segregation requirements, and organisational protocols • Participating in post-service review and process improvements in the spirit of continuous improvement and teamwork • Where baseline competencies are demonstrated (food safety & hygiene, knife skills, mise en place, plating assistance), may be exposed to supervised cooking tasks

• Culinary student or fresh graduate seeking structured industry exposure • Good foundational cooking techniques • Able to handle the full range of ingredients, including non-halal food and beverage items, with professionalism, discretion, and adherence to safety standards • Ability to take direction and progressively work independently • Strong work ethic, reliability and professional discipline • Passion for food, service excellence and continuous improvement • Singaporean only • This internship is on a full-time basis from October 2026 to March 2027. Please indicate your availability in your application if you can commit to a longer duration. Description of Role and Responsibilities – Main Tasks • Manage assigned preparation responsibilities • Strengthen baseline competencies • Support operational efficiency • Potential supervised cooking exposure Task Elements • Independently manage mise en place for assigned section • Maintain strict food safety and hygiene compliance • Monitor stock levels for assigned prep items • Assist in plating and presentation with consistency • Participate in post-service reviews • Where competency is demonstrated, assist in simple cooking tasks under direct supervision Knowledge, Skills & Attitude Knowledge • Deeper understanding of ingredient preparation • Food safety risk management • Portion control fundamentals • Basic food cost awareness • Service timing and coordination principles Skills • Efficient and consistent mise en place • High standard knife work • Quality control in preparation • Coordination across stations • Ability to execute simple cooking tasks under supervision Attitude • Reliability and accountability • Cost-consciousness and minimisation of wastage • Strong discipline in maintaining standards • Service-oriented mindset • Commitment to excellence