SOUS CHEF (JAP CUISINE)

RESPONSIBILITIES

• Leads kitchen team in the absence of the Head Chef
• Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Head Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum Diploma in Culinary Arts or equivalent
• 5 years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Excellent communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast paced environment