Sous Chef

Roles & Responsibilities

Support the Executive Chef and collaborate with the culinary team to ensure seamless daily operations.

Maintain and elevate food quality and standards to meet and exceed expectations.

Contribute to the creation of innovative and enticing menus to cater to customer preferences, focusing on delivering excellence in taste, temperature, and presentation.

Manage food costs for individual dishes, ensuring optimal balance between quality and financial objectives.

Deliver high-quality food products to guests and actively contribute to achieving goals set by the Executive Chef.

Adhere strictly to impeccable hygiene practices at all times.

Demonstrate proficiency in working in front of guests, creating an engaging and top-notch experience at the sushi counter.

Estimate food consumption to effectively schedule purchases and requisition raw materials.

Minimize waste and spoilage in alignment with budgetary considerations.

Collaborate with the Service team to stay informed about patron feedback and preferences, and actively participate in overall business planning.

Investigate and resolve guest concerns promptly, courteously, and professionally, with thorough documentation and effective resolutions.

Maintain cooperative and professional relationships with all stakeholders.

Promote a positive working climate, enhancing productivity and boosting employee morale.

Assist the Executive Chef in sourcing ingredients from Japan through approved vendor listings.

Any other skill-development or ad-hoc task as assigned.

Job Requirements

Possess a Degree/Diploma/Certification in Culinary Arts is preferred.

Strong culinary experience with specialization in Japanese cuisine.

Previous experience in a fine-dining concept restaurant is essential.

Demonstrated supervisory skills with a hands-on approach.

Proven expertise in logistic planning, culinary techniques, and leadership.

Effective communication skills, preferably in the local spoken language.

Ability to enforce rigorous safety and sanitation practices.

Well-groomed with a professional appearance.

People and customer-oriented, with the ability to motivate and initiate tasks independently.

Comfortable working face-to-face with guests.

A team builder who displays initiative and creativity.

Willingness to go the extra mile to exceed customer expectations.