Japanese Sous Chef 日本餐副總廚

Job Description

• Support all pre-opening duties inclusive menu development, give constructive suggestions in order to meet local market expectations, food tasting, equipment selection, procurement and staff training etc.
• Design and layout the kitchen to maximize efficiency and workflow, ensuring that all stations are optimally placed for seamless operations.
• Provide expert advice on the purchase of kitchen equipment, selecting high-quality tools and appliances that meet the needs of the kitchen and enhance productivity.
• Maintain a clean, organized, and hygienic workspace, regularly conducting inspections and audits.
• Oversee inventory management, ensuring that all ingredients are fresh and of high quality. Monitor food costs and implement strategies to minimize waste and optimize resources.
• Offer training and guidance on proper Japanese culture, culinary techniques, and presentation. Ensure that all kitchen staff are knowledgeable and skilled in traditional Japanese cuisine.
• Co-ordinate with Operations Manager – F&B Operation and service section in food promotion to obtain a higher revenue.
• Responsible for guest complaints and take action of follow up.

Requirement

• Minimum of 5 years’ relevant experience in the hospitality industry, including at least 3 years in a similar capacity within a reputable hotel or established service organization.
• Candidates with specialized expertise in Japanese cuisine and production will be prioritized.
• Strong leadership skills,  a Passion for Japanese gastronomic culture.
• Well-organized, good time management and strong sense of market trend. 
• Highly organized with strong multi-tasking skills and attention to detail.
• Effective communication skills
• Good command of English and Chinese. 

Company Benefits

• Guarantee Double Pay
• Performance Discretionary Bonus
• Free Duty Meal
• Free Medical Consultation, Hospitalization and Dental Coverage
• 12 – 15 Days Annual Leave and Paid Birthday Leave