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.
