Sous Chef (Tempura)

5 Days 44 Hours

Location: Central

Job Responsibilities

• Supervise and coordinate the daily operations of the kitchen, ensuring smooth workflow
• Specialize in tempura preparation, demonstrating mastery of frying techniques, batter consistency, ingredient handling, and presentation.
• Manage inventory of food and kitchen supplies to ensure availability while minimizing waste.
• Maintain the highest standards of sanitation, cleanliness, and workplace safety across all kitchen areas.
• Develop and standardize recipes, cooking techniques, and plating guidelines to ensure consistent quality and food cost control.
• Participate in menu planning, including setting menu pricing in collaboration with the Executive Chef.
• Evaluate food products to ensure adherence to brand standards and guest expectations.
• Collaborate closely with restaurant managers to ensure that food production aligns with service requirements and guest satisfaction.
• Implement and update kitchen policies, procedures, and training materials to reflect the latest culinary techniques and equipment.
• Provide guidance, mentorship, and professional development opportunities for junior chefs and kitchen staff.
• Engage with guests when appropriate to foster positive dining experiences and feedback.
• Promote safe work practices and uphold a safe working environment at all times.
• Perform any ad-hoc duties assigned by the Executive Chef / Management.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Proven experience as a Junior Sous Chef in Japanese cuisine, with strong expertise in tempura.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good in customer service, focused and oriented.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.