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Position Summary:
We are seeking a talented and dedicated Sous Chef to join our kitchen team and support the Executive Chef in delivering exceptional dining experiences. As the second in com-mand, you will play a key role in overseeing kitchen operations, managing staff, and contributing to menu creation. The ideal candidate will have a passion for culinary ex-cellence, particularly in Japanese cuisine, and the ability to thrive in a dynamic, fast-paced environment.
Key Responsibilities:
1.Support Kitchen Leadership:
oAssist the Executive Chef in daily kitchen operations and staff supervision.
oTake charge of the kitchen in the Executive Chefs absence.
oFoster a collaborative and professional team environment.
2.Menu Development and Culinary Creativity:
oCollaborate with the Executive Chef on menu design and development, focusing on seasonal and innovative Japanese-inspired dishes.
oEnsure menu items are prepared to the highest standards of quality and presenta-tion.
3.Food Preparation and Execution:
oOversee food preparation to ensure consistency, portion control, and adherence to recipes.
oMonitor the line during service to maintain efficiency and accuracy.
4.Team Management and Training:
oAssist in recruiting, training, and mentoring kitchen staff.
oProvide ongoing feedback and coaching to develop team members skills.
oEnsure clear communication and coordination between the kitchen team and front-of-house staff.
Inventory and Cost Control:
oMonitor stock levels and assist with ordering to ensure proper inventory man-agement.
oMinimize waste and help manage food costs to align with budgetary goals.
5.Health and Safety Compliance:
oMaintain a clean, organized, and compliant kitchen environment.
oEnsure adherence to all health, safety, and hygiene regulations.
oTrain staff on proper food handling and sanitation practices.
6.Customer Satisfaction:
oRespond promptly and professionally to customer feedback or concerns.
oWork with the team to ensure a seamless and enjoyable dining experience.
Qualifications:
oProven experience as a Sous Chef or similar role, preferably in a Japanese cuisine-focused establishment.
oCulinary school degree or equivalent professional experience.
oIn-depth knowledge of cooking methods, kitchen equipment, and Japanese ingre-dients.
oStrong leadership, communication, and problem-solving skills.
oAbility to thrive in a high-pressure, fast-paced environment.
