Company Name: Omakase @ Stevens
Job Title: Sous Chef
JOB RESPONSIBILITIES:
- Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
- The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
- Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
- Ensures all food is consistently prepared and presented according to company standards
- Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
- Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
- Aids in identifying and analyzing ongoing training needs of staff throughout the year
- Assists and gives feedback on weekly menu changes
- Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
- Performs other tasks as assigned by Executive Sous Chef
JOB REQUIREMENT:
- At least 2 years of Sous Chef experience in Japanese Cuisine
- Have a strong working knowledge in Japanese Cuisine
- Able to commit split shift, Weekends and Public Holiday
- Able to work independently, handling lunch and dinner operations
- Able to work communicate in Japanese would be an added advantage as dining customer
- Able to work split shift if required
BENEFITS
- Uniform Provided, F&B Discount, Dental, and Medical
- ELearning & Development Opportunities, Staff Recognition Award
*Only shortlisted candidates will be notified.
