Roastea - Curated Coffee & Tea Artisans

Role & responsibilities Culinary Execution & Team Coordination - Follow directions and instructions from Senior CDP, Sous Chef, and Executive Chef without deviation. Collaborate effectively with the entire culinary team to ensure consistency in food quality, presentation, and timely service. Recipe Compliance & Implementation - Rigorously follow the standardized recipe book across all preparations to maintain uniformity. Ensure timely implementation of updated or new recipes shared by the Head Sous Chef / Executive Chef in respective outlets. Inventory & Supply Chain Management - Monitor and manage daily stock levels and consumption of ingredients in your assigned section. Place day-to-day supply orders as per requirement and ensure zero stock-outs or wastage. Maintain hygiene and proper storage practices for all food items. Food Costing & Waste Control - Responsible for monitoring food cost within the sub-department by ensuring portion control and minimizing wastage. Record and report any discrepancies to the senior chef to maintain cost efficiency.