Sous Chef (Japanese Cuisine)

POSITION OVERVIEW The position is responsible in assisting the Executive Sous Chef in maintaining the high quality standard of food preparation according to the standards set by the management. 

RESPONSIBILITIES Runs the kitchen on a day to day basis including non-cooking tasks such as scheduling of employees, costing, ordering items needed in the kitchen, and other administrative tasks.  Plans and directs daily food prepaparation and service in the kicthen.  Expedites and relates orders to subordinates and ensures that the group work as a team. Assists the Executive Sous Chef in menu compilation and possesses an in depth knowlegde of the full menu. Maintains food standards as set by the Executive Chef.  Ensures consistency of produce throughout the kicthen. Communicates relevant business information regularly, efficiently, and consicely to their team. Helps develop the junior chefs through proper training and guidance.  To inform his collegaues on any new developments subject for discussion, implementations based on guidelines, or solving problems concerning operations or personnel that emanates from Executive Sous Chef or Executive Chef.  Identifies ways to improve profitability. Supports the management team to ensure targets are met with labor and food costs.  QUALIFICATIONS Preferably a graduate of culinary or any related course Five (5) years' experience in the same capacity Strong organizational and time management skills Leadership and management skills Good English communication skills