Sous Chef - Japanese Restaurant

Your day to day

Kitchen
Operations​

• Supervise daily kitchen operations in the absence of the Chef
  de Cuisine.​
• Ensure all dishes are prepared according
  to approved recipes and presentation standards.​
• Maintain
  consistency in taste, quality, portioning
  and presentation.​
• Coordinate production during lunch,
  dinner and special events.​
• Support smooth communication
  between all kitchen sections.​
• Monitor
  mise en place and production schedules to ensure operational
  readiness.​

Culinary
Excellence​

• Prepare authentic Japanese and Nikkei cuisine using traditional
  techniques with modern presentation.​
• Demonstrate strong
  knowledge of sushi, sashimi, robata, tempura, ceviche, tiradito, anticuchos
  and Nikkei sauces.​
• Assist in developing seasonal menus
  and signature dishes.​
• Ensure premium seafood and imported
  ingredients are handled correctly.​
• Maintain excellent
  knife skills and food
  craftsmanship.​

Pre-Opening
Responsibilities​

• Assist with kitchen setup
  and commissioning.​
• Participate in recipe standardization
  and menu testing.​
• Support trial dinners and mock
  service.​
• Establish SOPs, production schedules and station
  organization.​
• Assist in equipment testing
  and acceptance.​
• Support recruitment and onboarding
  of culinary colleagues.​

Leadership &
Training​

• Supervise Chef de Partie, Demi Chef de
  Partie, Commis Chefs and Apprentices.​
• Conduct
  daily briefings and shift planning.​
• Coach team members
  on Japanese culinary techniques.​
• Develop culinary skills
  through continuous training.​
• Promote teamwork and
  a positive working culture.​
• Lead by example through
  professionalism and attention to detail.​

Food
Safety & Hygiene​

• Ensure full compliance with HACCP, food safety regulations
  and IHG standards.​
• Monitor temperature logs and food
  storage procedures.​
• Maintain high standards of cleanliness
  throughout the kitchen.​
• Ensure proper seafood handling
  and cross-contamination prevention.​
• Participate in hygiene
  inspections and audits.​

Cost
Control​

• Monitor
  food cost and minimize waste.​
• Control portion sizes
  and yield.​
• Assist with monthly inventory and stock
  counts.​
• Ensure proper product rotation using
  FIFO.​
• Support purchasing and receiving
  procedures.​
• Report variances and product shortages
  promptly.

​

Guest
Experience​

• Ensure every plate reflects luxury hotel
  standards.​
• Support chef interaction with guests during
  chef's tables and live stations.​
• Handle guest requests
  and dietary requirements professionally.​
• Assist with VIP
  events and culinary promotions.​
• Contribute creative ideas
  for seasonal festivals and special
  menus.​

​

Qualifications​