The Executive Sous Chef is responsible for coordinating, supervising and directing all aspects of the food production area in Japanese Kitchen. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, create order guides, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food production times and labour costs.
Duties & Responsibilities:
- Develop and create new menu to meet the changing needs of the clients or new business opportunities
- Propose new cuisines in accordance to clients’ budget and requirements and also conducting meal presentations to them
- Conduct meal sampling and check that they are prepared on time and according to specifications
- Ensure that the Bill of Material (BOM) and photo specifications are correct and updated.
- Communicate with Procurement team on their raw material requirements prior to menu cycle change
- Maintain the quality consistency required with Food safety and Cost Control
- Lead and direct the staff to comply with the rules and regulations set out by the company
- Advise and guide the staff in their daily operation
- Plan, implement and monitor production schedule
- Handle all procedures relevant to the kitchen within the limitations of company policies
- Train and development of staff
Job Requirement:
- Culinary certification with at least 7 years of relevant experience in a reputable hotel or restaurant
- Good interpersonal and communication skills
- Experience in working with a multicultural team
- Knowledge of PC applications
- Specialize in Japanese Cuisine and have fine dining experience will be preferred
