- Tanjong Pagar Central Region (Singapore) Singapore
Kerja Sepenuh Masa Demi Chef, Gaji tinggi SGD 2,600 di MARCY'S RESTAURANT PTE. LTD. Central Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Come join the crew at Marcy's!
We're a seafood bistro that's fun, a little moody, and full of character. In our kitchen you'll work with raw and cooked seafood in all its forms, learn how the seasons change what comes out of the sea, and sharpen your skills in one of Singapore's busiest casual-upscale kitchens.
Who are we?
Marcy's sits in the heart of Duxton. It's a seafood bistro that takes familiar ideas and gives them a twist. We cook where Latin America meets Southeast Asia, pairing the best local and regional herbs, spices and aromatics with seafood in ways you won't find anywhere else. Our intimate bar runs late, and the room has a buzz that keeps guests coming back.
We believe true hospitality starts in the back of house. That means we take care of our own first.
What you'll do
Run your section with confidence: prep, cooking, plating and service, done right and on time
Keep your mise en place sharp and your station clean, organised and food-safe
Work alongside the Sous Chef and Head Chef on new dishes and seasonal menus, and bring your own ideas to the pass
Help with stock checks, ordering and rotation, and learn how a kitchen manages cost and waste
Guide and support our commis chefs, and step up to lead the section when the Chef de Partie is off
Who we're looking for
At least 1–2 years in a similar role, ideally in a busy à la carte or seafood kitchen
Solid knife skills, and comfortable handling and preparing fresh seafood (or keen to master it)
Calm under pressure. When the tickets pile up, you get sharper.
A real team player. You can count on us, and we can count on you.
Curious and hungry to learn, with big flavours and new techniques
WSQ Food Safety Course Level 1 certified, or willing to get certified
What you'll get
Evening shifts only, with no split shifts
44 hours a week across 5 days, with 2 days off
Daily staff meal (and it's a good one)
Late-night transport home
Chefs and managers who'll help you settle in and grow fast
A kitchen culture that's high-energy, supportive and actually fun
Rewards and recognition for great work
Plus the extras
Competitive salary package and incentives
Training and a clear path to Chef de Partie and beyond, at your own pace
Discounts across PleasureCraft Group venues for you, your family and friends
Ready to come aboard?
Send us your CV and a line or two about the best seafood dish you've ever cooked (or eaten). We'd love to hear from you.
Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways.
Marcy’s strives to chart the tide for restaurant culture in Singapore, with inventive yet hearty food, disarmingly relaxed service and an eclectic and atmospheric setting that all set the stage for an experience like no other.
Here at Marcy’s, we are anchored in being all real, all the time, for those who don't chase luxury, but who live it by elevating moments, indulging their senses and celebrating the everyday.
We're a seafood bistro that's fun, a little moody, and full of character. In our kitchen you'll work with raw and cooked seafood in all its forms, learn how the seasons change what comes out of the sea, and sharpen your skills in one of Singapore's busiest casual-upscale kitchens.
Who are we?
Marcy's sits in the heart of Duxton. It's a seafood bistro that takes familiar ideas and gives them a twist. We cook where Latin America meets Southeast Asia, pairing the best local and regional herbs, spices and aromatics with seafood in ways you won't find anywhere else. Our intimate bar runs late, and the room has a buzz that keeps guests coming back.
We believe true hospitality starts in the back of house. That means we take care of our own first.
What you'll do
Run your section with confidence: prep, cooking, plating and service, done right and on time
Keep your mise en place sharp and your station clean, organised and food-safe
Work alongside the Sous Chef and Head Chef on new dishes and seasonal menus, and bring your own ideas to the pass
Help with stock checks, ordering and rotation, and learn how a kitchen manages cost and waste
Guide and support our commis chefs, and step up to lead the section when the Chef de Partie is off
Who we're looking for
At least 1–2 years in a similar role, ideally in a busy à la carte or seafood kitchen
Solid knife skills, and comfortable handling and preparing fresh seafood (or keen to master it)
Calm under pressure. When the tickets pile up, you get sharper.
A real team player. You can count on us, and we can count on you.
Curious and hungry to learn, with big flavours and new techniques
WSQ Food Safety Course Level 1 certified, or willing to get certified
What you'll get
Evening shifts only, with no split shifts
44 hours a week across 5 days, with 2 days off
Daily staff meal (and it's a good one)
Late-night transport home
Chefs and managers who'll help you settle in and grow fast
A kitchen culture that's high-energy, supportive and actually fun
Rewards and recognition for great work
Plus the extras
Competitive salary package and incentives
Training and a clear path to Chef de Partie and beyond, at your own pace
Discounts across PleasureCraft Group venues for you, your family and friends
Ready to come aboard?
Send us your CV and a line or two about the best seafood dish you've ever cooked (or eaten). We'd love to hear from you.
Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways.
Marcy’s strives to chart the tide for restaurant culture in Singapore, with inventive yet hearty food, disarmingly relaxed service and an eclectic and atmospheric setting that all set the stage for an experience like no other.
Here at Marcy’s, we are anchored in being all real, all the time, for those who don't chase luxury, but who live it by elevating moments, indulging their senses and celebrating the everyday.
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