Sous Chef - Japanese Cuisine 副總廚 - 日本菜

Responsibilities

• To control quantity by adjusting production according to projected covers.
• To control quantity of produced product by overseeing orders and maintenance of recipes.
• To control portion and presentation.
• To obtain guest feedback by maintaining active presence in outlet during the operating hours.
• To actively involve self in the quality checking of received goods.
• To directly involve in food cost control.
• To propose new items and help with menu development.
• To encourage team to come up with new ideas regarding menu items.
• To participate in creating special projects, themes and festivals.
• To set and maintain service standards by clearly describing standards in writing, constantly comparing performance to standards.
• To ensure the working area and all equipments be tidy and clean all the time.
• To control kitchen market lists on a daily basis.
• To be responsible for Japanese kitchen operations as designated by Superior and Management team.

Requirements

• Minimum 5 years' relevant experience in hospitality industry, with a minimum of 3 years in a similar position in a reputable hotel or sizeable service organization; Japanese restaurant production and experience preferred.
• Must possess good knowledge of food and cooking styles.
• Must have the ability to conduct training on various food related issues.
• Must possess expertise to coordinate with multiple tasks.