We are seeking an experienced and passionate Tempura Sous Chef / Executive Sous Chef to join our culinary team. The ideal candidate will bring expertise in Japanese cuisine, particularly in tempura preparation, while ensuring high standards of quality, consistency, and efficiency across the kitchen.
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.
