Wok Chef (Zi Char / Chinese Cuisine)

About the role

Don Signature Crab is an approachable seafood and zi char concept situated in Katong, serving family-style Chinese dishes and wok-fried signatures to a mix of heartland regulars and weekend diners. We combine classic zi char favourites with seafood-forward dishes in a lively, hawker-style wok station environment.

The Wok Chef will be responsible for delivering high-quality, timely wok-cooked dishes during lunch and dinner services. You will work closely with the head chef and kitchen team to manage a busy hot line, maintain portion and flavour consistency, and assist with stock rotation and prep. This role suits cooks who thrive in fast-paced kitchens, have confident wok skills, and take pride in producing bold-flavoured Chinese dishes.

This is a great opportunity to join a stable local F&B group with regular weekday and weekend trade, clear progression paths to senior line or sous roles, and hands-on exposure to both zi char classics and seafood preparations. Applicants should be comfortable with shift work including weekends and public holidays.

About Don Signature Crab

Don Signature Crab is a neighbourhood seafood and zi char restaurant known for wok-tossed classics and signature crab dishes. We operate a single-site, high-turnover kitchen that values consistency, speed and strong team camaraderie.

What you can expect

• Busy East Coast location with strong repeat customer base
• Stable local ownership and established brand in the neighbourhood
• Opportunities for progression to senior line or sous chef roles
• Regular staff meals and support for practical skills development

Key responsibilities

• Operate the wok station during lunch and dinner services, delivering consistent dish quality and portion control
• Execute zi char and Chinese recipes quickly while maintaining presentation and taste standards
• Coordinate with prep cooks to ensure mise en place is ready for peak periods
• Monitor stock levels for your station, report shortages and assist with FIFO rotation
• Maintain kitchen cleanliness and adhere to food safety and hygiene standards (SS 507 / HACCP practices)
• Train and mentor junior line cooks and commis on wok techniques and plating basics
• Follow head chef directives on menu changes, daily specials and portion adjustments
• Assist with inventory counts and receiving deliveries when required

Requirements

• Minimum 2–4 years' experience working on a wok/zi char hot-line in Singapore or SEA kitchens
• Strong wok skills: breath control, seasoning, wok hei (charred aroma) and quick stir-frying
• Ability to work under pressure, prioritise multiple orders and maintain consistency
• Knowledge of basic Chinese sauces, stock handling and seafood preparation
• Flexible to work shifts including evenings, weekends and public holidays on rotation
• Able to stand for long shifts, lift up to 25kg and work in hot kitchen conditions
• Basic conversational English for kitchen communication; Mandarin or local dialects an advantage
• Valid work pass for Singapore (if applicable)

How to apply

Please email your CV and a brief note about your wok experience to the contact email, or apply via the job page URL with your availability for a trial shift.