Chef

1. Lead and supervise the kitchen team, overseeing daily kitchen operations to ensure efficiency and smooth workflow.

2. Guide and train junior kitchen staff in food preparation, cooking techniques, and proper plating while maintaining high performance standards.

3. Ensure consistent food quality, presentation, and portion control in accordance with the company's standards and food safety regulations.

4. Manage menu planning, food preparation, purchasing, inventory, cost control, and maintain accurate kitchen records and documentation.

5. Ensure adequate staffing levels at all times and maintain all kitchen equipment, utensils, and work areas in a clean, safe, and hygienic condition.

6. Monitor and enforce compliance with kitchen hygiene, food safety, uniform, grooming, and appearance standards.

7. Foster effective communication and teamwork with the front-of-house team and management to ensure smooth restaurant operations.

8. Perform any other ad hoc duties and responsibilities assigned by Management.

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.