Sous Chef (Cafe Fusion Cuisine)

SEPTEMBER COFFEE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local café in Singapore is seeking a passionate Sous Chef to lead their culinary team. Responsibilities include overseeing kitchen operations, ensuring product quality, and maintaining health and safety standards in accordance with HACCP regulations. The ideal candidate will have strong interpersonal skills, be able to work under pressure, and have completed the Level 2 Food Hygiene standard. This role demands shifts, including weekends and public holidays.

Qualifications

• Good interpersonal and communication skills are required.
• Ability to work under pressure in a fast-paced environment is essential.
• Flexibility to work shifts, including weekends and public holidays.

Responsibilities

• Oversee Café kitchen operations and manage kitchen staff.
• Ensure the highest quality and consistency of products.
• Maintain sanitation standards according to HACCP regulations.

Skills

Interpersonal skills

Ability to work under pressure

Education

Completed Level 2 Food Hygiene standard

Job description

We are hiring for a passionate and enthusiasticSousChef to join our family and to lead our culinary team, with the following requirements:

Responsibilities:

• 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
• A good track record of managing a cafe or similar operation will be an advantage