Sous Chef (Cafe Fusion Cuisine)

SEPTEMBER COFFEE PTE. LTD.; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

SEPTEMBER COFFEE PTE. LTD. is looking for a passionate Sous Chef to lead our culinary team and oversee café kitchen operations. You will work with the Head Chef to ensure high-quality, tasty dishes and efficient production in a fast-paced environment.

You will enforce sanitation standards, manage food costs, and develop SOPs while mentoring staff and maintaining safety. Weekend shifts and public holidays are required as part of this role.

Qualifications

• 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.

Responsibilities

• Assist Head Chef in overseeing the café kitchen operations.
• Help manage food costs, production planning, and productivity levels.
• Ensure the kitchen team follows the menu/recipes and maintains quality.
• Enforce sanitation and HACCP compliance in kitchen and dining areas.
• Develop and implement SOPs for kitchen staff.
• Supervise and train kitchen staff and ensure safe working environment.
• Contribute to menu costing, product launches, and menu refinement with the team.

Skills

Interpersonal skills

Communication skills

Working under pressure

Education

Level 2 Food Hygiene certificate

Job description

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

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

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