Commis Chef (Hotel Banquet)

About the role

Don Signature Crab (Banquet Division) operates banquet and event catering for a boutique hotel and adjacent event spaces in the Marina Bay area. We specialise in seafood-forward menus, Chinese banquet classics and international buffet offerings for weddings, gala dinners and corporate events.

As a Commis Chef you will work closely with banquet sous chefs and chefs de partie to prepare mise en place, execute dishes for plated banquet courses and buffets, and support large-scale service runs. The environment is fast-paced during event nights with a steady rhythm of prep days leading into concentrated service periods.

This is a great role for a junior cook wanting experience in hotel banquet operations, multi-course plating, bulk production techniques and disciplined hygiene systems (HACCP/Singapore Food Agency standards). We offer steady shifts, clear progression paths and training opportunities to move up to Demi or Chef de Partie positions within the events team.

About Don Signature Crab (Banquet Division)

Don Signature Crab is a Singapore-based F&B group known for seafood-centric dining and event catering. The banquet division partners with a downtown boutique hotel to deliver wedding banquets, corporate buffets and curated private events across the Marina Bay precinct.

What you can expect

• Banquet-focused role with exposure to weddings, corporate events and hotel buffets
• Central Marina Bay location with regular event volume
• Opportunities for skills progression into Demi/Chef de Partie roles
• Stable employer with consistent banquet bookings

Key responsibilities

• Prepare mise en place for banquet menus including sauces, stocks, garnishes and portioned proteins.
• Execute assigned section work during banquet services and buffet set-ups under direction of Chef de Partie.
• Assist with plating and portion control for multi-course wedding and gala dinners.
• Help set up and replenish buffet stations ensuring food quality, temperature control and presentation standards.
• Follow recipe cards and standard operating procedures to ensure consistency across services.
• Maintain cleanliness and organisation of the kitchen, cold rooms and storage areas; follow FIFO.
• Adhere to food safety and hygiene standards (personal hygiene, temperature logs, HACCP practices).
• Assist with basic inventory counts and report low-stock items to supervisors.

Requirements

• Minimum 1 year of kitchen experience in buffet, banquet or high-volume F&B operations.
• Basic knife skills and familiarity with common hotel banquet dishes (Chinese banquet items, seafood preparation, Western hot plates).
• Ability to work under pressure and deliver consistent results during high-volume service.
• Willingness to work flexible hours including evenings, weekends and public holidays on rotation.
• Understand and follow food safety, sanitation and workplace safety procedures.
• Able to communicate in English; basic conversational Mandarin or Malay is a plus for team coordination.
• Singapore work eligibility (Singapore citizen, PR or valid work pass).

How to apply

Apply via the job listing URL or send your CV and a short note about your banquet experience to the hiring contact.