Total 3 job vacancies by Lola Faye Cafe

Job Summary

You will manage a specialized kitchen station by preparing food with high safety standards, assisting with purchasing, supervising staff to follow SOPs, maintaining cleanliness, and controlling wastage.

Responsibilities

• Prepare food mise-en-place following high-quality food safety standards to ensure consistent production
• Assist in food purchasing and ordering to maintain adequate kitchen inventory
• Supervise demi chef and kitchen assistants to ensure food preparation complies with standard operating procedures (SOP)
• Maintain cleanliness and tidiness of the kitchen station at all times to support hygiene and safety
• Monitor and control food wastage to optimize resource use and reduce costs

Role Summary

The Head Chef oversees full kitchen operations, leading both the bakery/pastry and hot kitchen divisions. This role is responsible for menu development, food quality, cost control, team leadership, and ensuring consistent execution across all products.

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Key Responsibilities

1. Kitchen Leadership & Management

* Lead, train, and manage the full kitchen team (BOH)

* Structure kitchen workflow across baking and hot food sections

* Plan staff scheduling, task delegation, and productivity

* Maintain discipline, consistency, and performance standards

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2. Menu Development & Product Innovation

* Develop and standardize recipes for both baked goods (e.g. shokupan, pastries, desserts) and hot food items

* Create new menu items aligned with brand direction and profitability targets

* Conduct R&D for product improvement and cost efficiency

* Ensure consistency in taste, presentation, and portioning

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3. Food Quality & Consistency Control

* Oversee daily food production and service quality

* Implement SOPs for both bakery and hot kitchen operations

* Ensure strict adherence to recipes and plating standards

* Conduct regular quality checks during prep and service

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4. Cost Control & Inventory Management

* Manage food cost (COGS), wastage, and portion control

* Monitor inventory levels and procurement planning

* Work with suppliers to source quality ingredients at optimal pricing

* Ensure proper stock rotation (FIFO) and minimize losses

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5. Hygiene, Safety & Compliance

* Ensure full compliance with food safety standards (SFA/NEA)

* Maintain cleanliness and organization of kitchen at all times

* Implement proper food handling, storage, and sanitation practices

* Conduct routine checks and enforce hygiene discipline

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6. Operations & Production Planning

* Plan daily and weekly production for bakery and hot kitchen

* Ensure readiness for service and peak periods

* Optimize kitchen efficiency, workflow, and output capacity

* Coordinate with FOH for smooth service execution

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Job Requirements

* Minimum 5–8 years of kitchen experience, with at least 2–3 years in a leadership role

* Strong expertise in both:

* Baking/Pastry (e.g. bread, shokupan, desserts)

* Hot Kitchen (e.g. mains, sauces, batch cooking)

* Proven experience in menu development and kitchen management

* Strong understanding of food cost control and inventory systems

* Knowledge of food safety and hygiene regulations

* Leadership skills with ability to manage and train a team

* Able to work under pressure in a fast-paced environment

Key Duties:

* Assist with basic food prep (cutting, washing, portioning)

* Maintain kitchen cleanliness and hygiene standards

* Wash utensils and handle waste properly

* Restock ingredients and assist with inventory (FIFO)

* Support chefs during service and simple cooking tasks

* Receive and store deliveries properly