Junior Sous Chef - OLA OLA

BEYOND FLAVOURS PTE. LTD.; Singapore; Presencial; SGD 20 000 - 27 000; Tempo integral

Resumo da oferta

OLA-OLA in Singapore's CBD invites a Junior CDP to join our vibrant kitchen, supporting daily mise en place, executing new menus to meet our quality standards, and maintaining food hygiene and presentation. You will assist senior chefs, help control portioning, and help ensure guest experiences are delivered with consistency.

We foster growth and training to shape the next generation of hospitality leaders.

Responsabilidades

• Setting up and stocking stations with all necessary supplies for peak volume.
• Leading daily mise-en-place prep and auditing components against recipes.
• Running hot or cold line stations and managing ticket flow during rushes.
• Overseeing the nightly station breakdown, deep-clean, and ensuring food safety compliance.
• Conducting daily stock inventory and enforcing FIFO to meet food cost targets.

Descrição da oferta de emprego

Company Overview

OLA-OLA is a contemporary Tex-Mex restaurant located at Marina One East Tower in Singapore's CBD. It blends American diner charm with vibrant Mexican cuisine, offering memorable culinary experiences crafted by passionate hospitality professionals.

Job Summary

This Junior CDP role supports kitchen operations by preparing daily mise en place, executing new menus to meet quality standards, maintaining food hygiene, ensuring food quality and presentation, and assisting senior chefs to deliver excellent guest experiences. As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off. Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies: Overseeing the daily line setup, ensuring junior cooks have fully stocked stations, and verifying that all culinary tools and service ware are ready for peak volume.
• Preparing food for service (mise-en-place): Leading the daily prep team, executing advanced culinary prep work like complex sauces or butchery, and auditing components to ensure strict adherence to standardized recipes.
• Preparing of menu items: Running the most critical stations on the hot or cold lines, managing ticket flow during high-volume rushes, and stepping in to run the pass to ensure flawless plate presentation.
• Cleaning up station and taking care of leftover food: Supervising the nightly kitchen breakdown and deep-clean, enforcing food safety regulations, and ensuring leftovers are correctly cooled, labeled, and logged to minimize waste.
• Handling stock inventory appropriately: Conducting daily inventory checks, receiving and inspecting incoming supplier deliveries for quality, and enforcing the FIFO rotation method to meet food cost targets.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Only Permanent Resident or Singaporean to apply.