Part-Time Production Cook / Chef

Wednesdays & Sundays | S$20 per hour, paid as a fixed S$1,800 per month Two fixed production days a week, fixed monthly pay and a chance to grow with a new meal-prep business. About PPG Labs PPG Labs is a Singapore-based meal-prep service. We prepare custom, macro-calculated meals for busy professionals and personal-training clients. Unlike conventional meal prep built around fixed portions, each client's meals are prepared to their individual nutrition targets rather than a fixed daily menu. We are pre-launch. Our first client deliveries start on Sunday 3 January 2027, and this role is part of building the kitchen operation from the ground up. The Role We are looking for a hands-on cook to join us for our twice-weekly cook cycle. This is a part-time role to start. This is not a traditional restaurant role. You will work from recipes and production specifications we provide, cooking and portioning meals accurately for individual clients. Consistency, organisation, and precision matter just as much as taste. • Wednesdays and Sundays only, approximately 10-hour shifts each day. The 10 hours cover prep, cooking, portioning, packing and clean-down. You plan your own time and breaks within the shift, as long as everything is packed and ready for the scheduled delivery time • You will run each shift on your own, with our founder on hand in the kitchen if you need help • Fixed monthly pay of S$1,800 for working every Wednesday and Sunday, paid monthly through payroll as an employee. For Singapore citizens and permanent residents, we pay employer CPF on top of this, and your own CPF share comes out of the S$1,800 (take-home is about S$1,440 at standard CPF rates). Your pay is the same every month, whether it has eight or nine Wednesday and Sunday shifts. It is based on nine 10-hour shifts (90 hours) at S$20 per hour, the same rate on every day of the week • More shifts, more pay: if we add Tuesday and Friday shifts and you take on four shifts a week, your fixed monthly pay doubles to S$3,600 at the same S$20 per hour and annual leave doubles to 14 days • Fixed pay: your monthly pay stays the same even if production finishes early • Staff meal: you can eat what is being cooked during your shift • Annual leave: 7 days a year for this two-shift role (14 days if you move to four shifts a week). Please give us 3 weeks' notice for planned leave • Sick leave: paid sick leave in line with Singapore employment rules for part-time staff, supported by a medical certificate. Please tell us as early as you can so we can arrange cover • Public holidays: your fixed monthly pay does not change. If you work on a public holiday that falls on a Wednesday or Sunday, you will be given a day off in lieu, agreed with you in advance • Notice period: 4 weeks, so we can both plan ahead • We cook in an SFA-licensed shared commercial kitchen at IncuBaker, 21 Media Circle (Mediapolis), Singapore, booked in advance. All production starts and ends at the kitchen, with no prep at home or elsewhere. Kitchen house rules: proper attire (no shorts or tank tops, hair tied, covered shoes; aprons are provided) and cleaning as you go. We will confirm the details with you before your trial shift What You Will Be Doing • Preparing a rotating menu of Asian and international dishes from PPG Labs tested recipes and production specifications. You do not need experience in every cuisine, but you must be comfortable learning new recipes and following them consistently • Cooking and portioning meals to client-specific specifications. This is precision production cooking, where consistency and accuracy matter as much as taste • Recording the results of cooked batches in our kitchen system, then packing each meal to the gram amount printed on its label and preparing it for scheduled dispatch • Maintaining food safety and hygiene standards throughout the shift • Working efficiently within a fixed shift window to meet our dispatch schedule Physical Requirements • Standing for most of a 10-hour shift • Lifting supply boxes and kitchen equipment, up to around 15kg • Repetitive prep and portioning motion over the course of the shift What We Are Looking For • Genuine hands-on commercial kitchen experience, ideally in catering, a central kitchen, an institutional kitchen or a production line • Comfortable picking up new recipes and cuisines quickly, since the menu rotates • Comfortable working with precise portioning and specifications rather than free-styling a dish • Holds a valid WSQ Food Safety Course Level 1 certificate (the kitchen requires it), or is willing to obtain one before the trial shift on Wednesday 2 December • Reliable and able to commit to both shifts every week, since our delivery schedule depends on it • Have the right to work in Singapore, including part-time with us alongside any other job You will not be expected to calculate client macros or design nutrition plans. Recipes, portions, and production specifications are provided by PPG Labs. At the start, you will also not be buying ingredients, creating dishes or handling deliveries: we handle purchasing, and a courier collects the packed meals. This Role Is a Good Fit If • You enjoy structured, repeatable production work rather than creative freestyling • You take pride in accuracy and consistency, batch after batch • You are comfortable following detailed specifications rather than improvising a dish The Trial Run After interviews, we will select our preferred candidate for a paid trial shift on Wednesday 2 December, at the same hourly rate (S$20 per hour). It is a controlled test run of our production workflow with a small group of test clients (about 45 meals), from cooking and portioning through to packing. It is not a live customer delivery. Ahead of your trial, we'll share our recipe specifications and a short technique reference covering the specific methods used across the menu, so you're not walking in cold. It gives both sides a chance to assess the fit. You'll get a feel for the kitchen, the pace, and the production system, while we'll look at cooking quality, consistency, portioning accuracy, organisation, hygiene, and how comfortably you work from detailed specifications. Where This Could Go This starts as a twice-weekly part-time role while we build our client base. As the business grows, we intend to add Tuesday and Friday shifts, with priority offered to our existing cook. At four shifts a week this becomes a full-time role: pay doubles to S$3,600 a month at the same S$20 per hour, and annual leave doubles to 14 days. We plan to open these shifts at about 30 active clients, when a kitchen lead allowance for running the kitchen and training any extra hand will also apply (amount agreed at that point). Tell us if you could also work Tuesdays and Fridays. We cannot promise when additional shifts will become available, because it depends on how quickly our client base grows. Confidentiality Our recipes, specifications, and client information are confidential. We ask that you don't share these outside of work. Our Hiring Process • Apply: send your resume and a short note about your experience • A quick call: a short conversation about your background and the role, nothing formal • Paid trial shift: our preferred candidate is invited to a paid trial, see The Trial Run above The trial shift is on Wednesday 2 December 2026, and regular Wednesday and Sunday shifts start on Sunday 3 January 2027. There are no shifts in between, and we will confirm the January start date in writing when we offer you the role. We aim to get back to you within a few days of applying, and we aim to select our preferred candidate by Wednesday 25 November. The employment offer is confirmed in writing after a successful trial. How to Apply Send your resume and a short note about your experience to hello@ppglabs.sg. Please tell us whether you hold a WSQ Food Safety certificate and whether you could also work Tuesdays and Fridays later on. If you do not have the certificate yet, apply early: the course needs to be done before the trial on Wednesday 2 December. We read every application personally and will get back to you either way.