Sous Chef

JUNE COFFEE PTE. LTD.; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

JUNE COFFEE PTE. LTD. in Singapore is seeking a passionate Sous Chef to lead our culinary team and oversee cafe kitchen operations. You will ensure menu execution, food quality, and adherence to hygiene standards.

The role requires strong communication, the ability to work under pressure, and flexibility to cover weekends and public holidays. Level 2 Food Hygiene is required; experience in cafe settings will be an advantage.

Qualifications

• Strong interpersonal and communication skills.
• Ability to work under pressure and during weekends/public holidays.
• Completed Level 2 Food Hygiene standard.
• Good track record of cafe or similar operation is advantageous.

Responsibilities

• Assist Head Chef to oversee café kitchen operations.
• Ensure safety, hygiene and HACCP compliance across kitchen areas.
• Monitor food costs and manage SOPs for kitchen team.
• Train and supervise kitchen staff; maintain high TFP standards.
• Develop strategies to minimize waste and overstock.

Skills

Interpersonal skills

Communication skills

Team leadership

Work under pressure

Shift flexibility

Education

Level 2 Food Hygiene certificate

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