Cafe Chef

Food Preparation & Cooking

• Prepare and cook café menu items according to standardized recipes and presentation guidelines.
• Operate assigned kitchen stations efficiently during service.
• Ensure food is served consistently, accurately, and within the required service time.
• Prepare ingredients and mise en place before each shift.
• Maintain appropriate portion control to minimize food waste.

Kitchen Operations

• Assist in daily kitchen operations to ensure smooth workflow.
• Monitor ingredient quality and report any shortages or quality concerns.
• Ensure workstations are clean, organized, and fully stocked throughout service.
• Assist with opening and closing kitchen procedures.

Food Safety & Hygiene

• Follow all food safety, hygiene, and sanitation regulations.
• Ensure proper storage, labeling, and rotation of food using FIFO principles.
• Maintain cleanliness of kitchen equipment, utensils, refrigerators, and preparation areas.
• Comply with company SOPs and health regulations at all times.

Inventory & Stock Control

• Assist in stock receiving and checking deliveries.
• Help monitor inventory levels and inform supervisors when replenishment is required.
• Minimize food wastage through proper handling and storage of ingredients.

Teamwork

• Work closely with the Chef de Partie, Sous Chef, and service team to ensure smooth operations.
• Assist in training and guiding Commis Cook II and III when required.
• Communicate effectively during busy service periods.
• Carry out additional duties assigned by senior chefs.

Requirements

• Minimum 2–4 years of experience in a café, restaurant, or commercial kitchen.
• Experience preparing Western café dishes such as breakfast items, pasta, burgers, sandwiches, salads, brunch dishes, desserts, and basic baking is preferred.
• Basic knowledge of food safety and hygiene practices.
• Ability to work efficiently in a fast-paced environment.
• Strong teamwork and communication skills.
• Positive attitude with a willingness to learn and improve.
• Physically fit and able to stand for extended periods and lift up to 20 kg when required.

Key Competencies

• Food Preparation & Cooking
• Time Management
• Quality Control
• Food Safety & Hygiene
• Teamwork
• Attention to Detail
• Multi-tasking
• Problem Solving

Key Performance Indicators (KPIs)

• Consistent food quality and presentation.
• Timely preparation and service of menu items.
• Compliance with food safety and hygiene standards.
• Low food wastage and proper portion control.
• Cleanliness and organization of assigned workstation.
• Punctuality, attendance, and teamwork.

Working Conditions

• Rotating shifts, including weekends and public holidays.
• Fast-paced café kitchen environment.
• Standing for extended periods and working with hot equipment and sharp utensils.