Sous Chef

Role Overview

Key Responsibilities

• Operational Excellence:
• Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards.
• Oversees mise en place, service, and production to maintain consistent quality across all kitchen sections.
• Menu Execution and Quality Control:
• Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards.
• Conducts regular tastings and monitors kitchen performance to uphold brand quality and guest satisfaction.
• Leadership and Team Supervision:
• Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork.
• Provides ongoing training, coaching, and feedback to enhance staff performance and skill development.
• Inventory and Cost Management:
• Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels.
• Assists in controlling food costs, minimizing waste, and ensuring accurate portioning and cost efficiency.
• Health, Safety, and Hygiene:
• Ensures all kitchen operations comply with food safety and hygiene regulations.
• Maintains cleanliness and organization of kitchen areas and enforces compliance with HACCP and internal standards.
• Collaboration and Communication:
• Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and special events.
• Provides input on menu planning, specials, and operational improvements.

Qualifications

• Diploma or Degree in Culinary Arts or a related field.
• Minimum 5 7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Strong knowledge and hands-on experience in Japanese cuisine, including traditional ingredients, preparation techniques, and presentation standards.
• Proven experience in cost management and inventory control.