Job Summary:
We are seeking a Junior Sous Chef to oversee daily Japanese fine dining cuisine kitchen operations, ensuring consistency, quality, and compliant with hygiene standards. This role is responsible for supervising kitchen staff, contributing to menu development, and supporting the restaurant's brand concept through authentic Japanese culinary offerings.
Key Responsibilities:
- Kitchen Operations & Standards
- Oversee daily Japanese cuisine kitchen operations in compliance with food hygiene standards with accordance to SFA, and operating procedures.
- Maintain authenticity and consistency of culinary offerings aligned with the restaurant's brand concept.
- Monitor food preparation, inventory levels, and kitchen workflow to ensure efficiency and quality.
- Menu Planning & Cost Control
- Contribute to menu planning and development, including seasonal and innovative Thai dishes.
- Implement cost control measures, portion management, and waste reduction.
- Manage procurement and stock monitoring.
- Team Leadership & Training
- Supervise, guide, and mentor junior cooks to develop skills and maintain standards.
- Ensure team compliance with food safety, hygiene, and quality requirements.
- Motivate and coach staff to achieve high performance and kitchen excellence.
- Administration
- Prepare reports, records, and kitchen documentation as required.
- Carry out other duties as assigned by Management.
Required Qualifications:
- Certificate in Culinary Skills, GCE O Level, or equivalent qualification.
- Minimum 4 years of relevant culinary experience, preferably in hotels or restaurants with Japanese cuisine focus.
- Knowledge of food cost management, stock control, and kitchen administration.
- Proficient in Microsoft Office applications.
