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    • A good track record of managing a cafe or similar operation will be an advantage.
    • To assist the Head Chef in overseeing the Café kitchen Operations.
    • Lead hot station production and ensure consistency in all cooked dishes.
    • Set daily prep plan and allocate mise en place tasks.
    • Take full ownership of an assigned station (e.g. grill, garde manger, pastry), ensuring mise en place is complete and organised before each service.
    • Maintaining consistent quality of food, beverages and services by working directly with the onsite chef and/or Café Manager and local kitchen/cafe team.
    • Experience in western/contemporary cafe-styled kitchen operations.
    • Reporting directly to the Head of Retail, the Kitchen Lead is responsible for managing the…
    • Prepare and execute a range of mains (hot side), pastries, desserts, and baked goods with consistency and finesse.
    • Maintaining consistent quality of food, beverages and services by working directly with the onsite chef and/or Café Manager and local kitchen/cafe team.

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Job Post Details

Sous Chef (Cafe Fusion Cuisine) - job post

SEPTEMBER COFFEE PTE. LTD.
Singapore
$3,300 - $4,300 a month - Full-time
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Job details

Pay

  • $3,300 - $4,300 a month

Job type

  • Full-time

Shift and schedule

  • Weekend availability
  • Shift system
  • Holidays

Location

Singapore

Full job description

We are hiring for a passionate and enthusiastic Sous Chef to join our family and to lead our culinary team, with the following requirements:

Responsibilities:

  • To assist the Head Chef in overseeing the Café kitchen Operations
  • Responsible for the efficient organisation of the business area in relation to financial performance i.e. gross profit, food costs, manhours planning, productivity levels, etc.
  • To ensure that the kitchen team follow the developed menu/recipes accordingly
  • To ensure the highest quality, consistency and TFP (Tastiness, Freshness and Presentation) of product.
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • To develop and plan SOPs for the kitchen team.
  • Monitoring and controlling the overall food cost in all kitchen sections and stewarding department within budgetary controls
  • Manage and ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times and are followed according to HACCP food hygiene regulations.
  • Implement strategies to minimize overstock holding and wastage
  • Supervise and manage all kitchen staff and their training needs
  • To ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP (Hazard Analysis and Critical Control Points) standards
  • Ensure health and productivity at work are achieved through healthy deli and exceptional dining experiences.
  • To evaluate and execute corrective measures on any food and dining experience • Any other tasks as and when assigned by Management
  • Interested in learning to manage the end-to-end steps of menu creation, costing, product launch and menu refinement by working closely with the kitchen crew and management team

Requirements

  • Possess good interpersonal & communication skills
  • Able to work under pressure
  • Able to perform shifts, including weekends and Public Holidays
  • Completed Level 2 Food Hygiene standard
  • A good track record of managing a cafe or similar operation will be an advantage
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