Sous Chef

JUNE COFFEE PTE. LTD.; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

JUNE COFFEE PTE. LTD. is seeking a passionate Sous Chef to lead our culinary team in a cafe setting in Singapore. You will assist the Head Chef to oversee kitchen operations, ensure adherence to the menu, and uphold TP(Food) quality and presentation across all dishes.

You will enforce HACCP hygiene, manage food costs, train staff, and contribute to menu costing and refinement, while ensuring a safe dining environment for guests and colleagues.

Qualifications

• Strong interpersonal and communication skills
• Ability to work under pressure
• Willingness to work shifts including weekends and public holidays
• Completed Level 2 Food Hygiene standard

Responsibilities

• Assist Head Chef to oversee cafe kitchen operations
• Ensure menu/recipes are followed and quality maintained
• Monitor food costs, productivity, and financial performance
• Enforce HACCP hygiene and sanitation practices
• Develop and implement kitchen SOPs
• Supervise kitchen staff and training needs
• Maintain safe working environment in line with health regulations
• Collaborate on menu creation, costing, launches, and refinement

Skills

Interpersonal communication

Work under pressure

Shift flexibility

Education

Level 2 Food Hygiene

Job description

Job Description & Requirements

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 Head Chef to oversee the Café kitchen Operations
• Responsible for the efficient organization 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 of 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

Good track record of managing a cafe or similar operation will be an advantage