Lead Sous Chef — Fusion Café, Menu & Kitchen Ops

SEPTEMBER COFFEE PTE. LTD.

Singapore

On-site

SGD 36,000 - 60,000

Full time

5 days ago

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Job summary

SEPTEMBER COFFEE PTE. LTD. is seeking a passionate Sous Chef to lead our culinary team in our cafe.

You will assist the Head Chef in overseeing kitchen operations, ensure adherence to menu recipes, and maintain high standards of taste, freshness and presentation. You will manage sanitation under HACCP, develop SOPs, monitor food costs, supervise kitchen staff, and create a safe working environment. Weekend and public holiday shifts required; Level 2 Food Hygiene completed; cafe operation

Qualifications

Proven experience in cafe or similar operation.
Completed Level 2 Food Hygiene standard.
Strong interpersonal and communication skills.
Ability to work under pressure and cover shifts including weekends and public holidays.

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