Job Description

Join The Singapore Island Country Club - A Certified Great Place To Work!

The Singapore Island Country Club (SICC) is Singapore's most prestigious and well-established golf and country club. With world-class facilities, a rich heritage, and a strong sense of camaraderie among our members, we offer a meaningful and rewarding environment for individuals looking to excel in the country club industry.





We are proud to be

Great Place To Work Certified(TM)

, recognizing our commitment to fostering a positive and supportive workplace culture!

Employee Benefits:

AWS & Variable Bonus
Lunar New Year Hong Bao


Annual Leave, Family Care Leave & Birthday Leave


Flexible & Dental Benefits + Duty Meals


Employee Referral Fees


Exclusive Employee Discounts at F&B and Retail Outlets + Birthday Gift Vouchers


Training & Development Opportunities


? Access to Club's Sports & Recreational Facilities

Job Functions & Summary:

Responsible for managing the day to day culinary operations in the assigned F&B outlet.

Job Roles & Responsibilities:

Responsible for all food productions for the assigned outlet. Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes. Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles. Develop and monitor food and labor budget for the section. Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Implement control to minimize food waste. Consult the Executive Chef about food production aspects of special events being planned. Cook or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluate products to assure that quality, price and related goods are consistently attained. Visit dining area periodically when it is open to welcome members. * Any other duties that might be assigned from time to time.