Sous Chef (Japanese Izakaya)

Responsibilities:

Leadership Responsibilities:

Assist the Chef de Cuisine in all aspects of kitchen management, including overseeing kitchen colleagues, ensuring recipe and plate presentation standards are met, and maintaining a productive and respectful working environment.
Work closely with other members of the culinary team and stewarding team, to ensure smooth coordination and communication across all kitchen operations.
Coordinate the kitchen colleagues schedule to ensure adequate coverage for all shifts while managing labor costs effectively.
Provide support during busy periods by multitasking and prioritising tasks effectively and efficiently.
Assist in creating and updating menu items, incorporating seasonal ingredients and current culinary trends, while also considering cost efficiency.
Spark creativity and unique recipes from your team.

Food Preparation & Cooking:

Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at that level and enforce policies and procedures in the kitchen.
Ensure the quality and consistency of food items by adhering to established standards.
Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.

Inventory Management:

Monitor food stock levels and communicate with management to ensure timely replenishment as needed to avoid shortages or overstocking.
Ensure all products sourced are of the highest quality and adhere to relevant ethical and sustainable procurement requirements.

Training & Development:

Train and mentor team members, providing guidance on culinary techniques, safety procedures, and kitchen protocols.
Encourage continuous learning and professional growth among team members.

Food Hygiene & Maintenance:

Adhere to all health and safety regulations and guidelines.
Ensure personal cleanliness and proper deportment of all team members.
Maintain equipment in good working condition and report any issues to management.
Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.
Report any health or safety hazards, incidents and injuries to your Supervisor on Duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel.

Other Responsibilities:

Be well versed in the hotel’s fire and life safety emergency procedures.
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Take responsibility to ensure all required tasks are completed accurately and within given time frames.
Participate in training sessions and workshops provided by the Hotel to enhance culinary skills and knowledge.
Interact with guests in a friendly and professional manner, taking special requests or dietary restrictions into consideration when preparing dishes.
Address any issues or discrepancies that may arise during service, such as equipment malfunctions, ingredient shortages, or guests’ complaint, with efficiency and professionalism.
Stay informed about current culinary trends, techniques, and ingredients.

Requirements:

Competencies: