Job Description

MOCCA Café is looking for an experienced and responsible Chef to manage daily kitchen preparation, cooking, food quality, cleanliness, and kitchen operations.

The ideal candidate should be hands-on, organized, able to work efficiently during busy periods, and maintain consistent food quality and presentation.

• Prepare and cook food according to MOCCA Café recipes and SOPs.
• Maintain consistent food quality, portion size, taste, and presentation.
• Handle daily mise en place and food preparation.
• Monitor food stock, ingredients, and kitchen supplies.
• Follow FIFO and proper food-storage procedures.
• Reduce food wastage and control ingredient usage.
• Maintain kitchen cleanliness and food hygiene standards.
• Ensure proper cleaning and maintenance of kitchen equipment.
• Monitor expiry dates and ingredient freshness.
• Report low stock, damaged equipment, or kitchen issues to management.
• Coordinate with front-of-house staff to ensure smooth service.
• Handle multiple orders efficiently during peak hours.
• Assist in developing or improving menu items when required.
• Ensure opening and closing kitchen procedures are completed properly.
• Support and guide Kitchen Crew and Steward/Dishwasher staff.
• Follow all company SOPs, food safety procedures, and management instructions.
• Report low stock, damaged equipment, or kitchen issues to management.
• Coordinate with front-of-house staff to ensure smooth service.
• Handle multiple orders efficiently during peak hours.
• Assist in developing or improving menu items when required.
• Ensure opening and closing kitchen procedures are completed properly.
• Support and guide Kitchen Crew and Steward/Dishwasher staff.
• Follow all company SOPs, food safety procedures, and management instructions.

Job Requirements

Requirements

• Minimum 3–4 years of kitchen / chef experience preferred.
• Experience in café, restaurant, hotel, or similar F&B operation.
• Good knowledge of food preparation, cooking techniques, and kitchen hygiene.
• Able to work independently and as part of a team.
• Responsible, punctual, disciplined, and organized.
• Able to work under pressure during busy service periods.
• Willing to work shifts, weekends, and public holidays.
• Knowledge of food costing, portion control, and inventory management is an advantage.
• Food Handler Training Certificate and valid Typhoid Vaccination preferred / required according to company compliance procedures.

Skills