Part-Time Production Chef

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 in the first week of January, and this role is part of building the kitchen operation from the ground up.

The Role

We are looking for a hands-on chef 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
• Fixed monthly pay of S$1,620, paid monthly through payroll as an employee. CPF contributions apply where required under CPF rules. This is based on nine 10‑hour shifts a month (90 hours, about two shifts a week) at S$18 per hour, the same rate on every day of the week
• More shifts, proportionally more pay: the rate stays S$18 per hour. Eighteen 10‑hour shifts a month (about four a week) would be S$3,240 a month, and the attendance bonus would double to S$600 per quarter
• Guaranteed hours: your monthly pay is fixed for the nine scheduled 10‑hour shifts each month, even if production finishes early
• Attendance bonus: S$300 for each quarter in which you work every scheduled shift
• Notice period: 4 weeks, so we can both plan ahead
• Cloud kitchen location is not yet finalised. We will confirm this with you before your trial shift, and it will be within Singapore

What You Will Be Doing

• Preparing a rotating menu spanning Singaporean, Malay, Thai, Japanese, Korean, Chinese, Indian, and Vietnamese dishes, alongside Western, Mediterranean, Middle Eastern and Mexican dishes
• Cooking, weighing, and portioning meals to client‑specific specifications. This is precision production cooking, where consistency and accuracy matter as much as taste
• Weighing cooked batches and entering the weights into our kitchen system, then packing each meal to the gram weights 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 a high‑volume or production kitchen environment
• Comfortable picking up new recipes and cuisines quickly, since the menu rotates across the cuisines above
• Comfortable working with precise portioning and specifications rather than free‑styling a dish
• Holds a valid WSQ Food Safety certification, or is willing to obtain one before the trial shift in early December
• Reliable and able to commit to both shifts every week, since our delivery schedule depends on it

You will not be expected to calculate client macros or design nutrition plans. Recipes, portions, and production specifications are provided by PPG Labs.

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

Before regular shifts begin, we will run a paid trial shift together tentatively on Sunday 6 December, at the same hourly rate (S$18 per hour). It is a full run of our production workflow, from cooking and portioning through to packing and dispatch. 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 volume grows, our first step is a second delivery schedule (Mondays and Thursdays) alongside the current Wednesday and Sunday one. We plan to open it at about 30 active clients. That do