Sous Chef

LOLA FAYE CAFE; Singapore; On-site; SGD 61,000 - 95,000; Full time

Job summary

LOLA FAYE CAFE in Singapore is seeking a Sous Chef to act as outlet Chef in the Head Chef's absence. You will lead kitchen operations, mentor the team, ensure high food quality and strict safety standards, and assist with menu planning and staff training.

You will also oversee inventory, monitor wastage, and coordinate with suppliers to maintain quality and availability, helping the team deliver efficient service and consistent dishes.

Responsibilities

• Lead kitchen operations and manage daily activities to ensure smooth workflow and service efficiency
• Mentor and supervise kitchen team members to uphold performance and teamwork standards
• Oversee food preparation processes to maintain high food quality and comply with safety standards
• Assist Head Chef in menu planning and staff training to enhance culinary offerings and team skills
• Update and manage inventory records to ensure accurate stock levels and timely replenishment
• Monitor and control food wastage to optimize resource use and reduce costs
• Purchase food products by coordinating with suppliers to maintain quality and availability

Job description

Job Summary

Serve as Sous Chef acting as outlet Chef, leading kitchen operations during the Head Chef's absence. Mentor and supervise the kitchen team to deliver efficient service, maintain high food quality and safety standards, and support menu planning and training.

Responsibilities

• Lead kitchen operations and manage daily activities to ensure smooth workflow and service efficiency
• Mentor and supervise kitchen team members to uphold performance and teamwork standards
• Oversee food preparation processes to maintain high food quality and comply with safety standards
• Assist the Head Chef in menu planning and staff training to enhance culinary offerings and team skills
• Update and manage inventory records to ensure accurate stock levels and timely replenishment
• Monitor and control food wastage to optimize resource use and reduce costs
• Purchase food products by coordinating with suppliers to maintain quality and availability