Cook | Blue Box Café Singapore

Blue Box Café Singapore, created in partnership with Tiffany & Co. and led by Chef Julien Royer. Conceived at the intersection of hospitality and luxury, the space is an expression of modern elegance—where refined craftsmanship, precision, and attention to detail define every touchpoint. Designed as a destination as much as a place to dine, the experience is elevated yet effortless, offering guests a moment of quiet indulgence within a distinctive retail setting. As a team, we are deeply passionate about the role hospitality plays in shaping a city, and we take pride in nurturing individuals who are thoughtful, intuitive, and driven by excellence. We invest in building meaningful career paths through structured training programmes, both in-house and externally, alongside performance incentives and recognition frameworks that ensure exceptional work is consistently acknowledged. Our group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2026), and one of AON’s Best Employers. Wherever you are on your journey, and whatever your definition of success, we are committed to helping you grow. Key Responsibilities • • Prepare and execute a range of mains (hot side), pastries, desserts, and baked goods with consistency and finesse • Maintain the highest standards of cleanliness, organisation, and food safety in the kitchen • Ensure all products meet quality benchmarks in taste, presentation, and technique • Support daily mise en place, production planning, and service readiness • Collaborate with the Head Chef on menu execution and seasonal creations • Monitor stock levels, minimise wastage, and handle ingredients with care • Uphold a culture of discipline, ownership, and continuous improvement in the kitchen Take an inside look at our culture or find out more here. https://www.lobehold.com/playbook https://instagram.com/tlbg.openarms Should your application progress to the next stage, we will be in contact to arrange an interview.