The sous chef is responsible for the day-to-day culinary operations in the kitchen such as manage, plan, organize, control, and direct the team in the Kitchen to ensure food prepared is consistent and of superior quality in line with the Company’s business objectives and always ensuring guest satisfaction. Functions include menu creation, food purchasing, cost controlling, and maintenance of food cost and quality standards. He/she also assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.
Duties and Responsibilities
1. Operations
- Assist Chef with the planning and development of recipes and ensuring the correct preparation and presentation of a consistent level for all food items through production and demonstration for the Kitchen Team
- Overall, in-charge of the planning, creating, experimenting of new dishes for Nozomi and work closely with Head Chef to design effective menu while ensuring excellent product quality at a fair price
- Maintain and control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
- Jointly responsible for achieving sales targets with service team
- Responsible for the costing and update of all costing sheets for food
- Work with the Head Chef, Marketing, and service team on Marketing Initiatives, plans and execute events and help to co-ordinate all items
- Attend daily role call prior to each service
- Attend weekly operations and marketing meetings to ensure effective coordination and cooperation between kitchen and service team
- Rendering assistance to service team who may be short handed if and when own operation allow
- Ensure clean, neat, tidy and odour free environment prior to guest arrival daily
-To ensure all equipment is kept in perfect working condition and to report any deficiencies
Service
- Be able to describe and ensure quality of food items, ingredients and preparation methods to all customers
- Participate in service to support the team.
- Handling and resolving guests’ complaints pertaining to food issues
Human Resource
- Train, evaluate, lead, motivate and coach all employees in the Kitchen to ensure that established Mission, Vision and Core Values are met.
- Planning, coordination and supervision of kitchen staff to attain high standards of product knowledge and service.
- Prepare work schedules and ensure sufficient manpower for all shifts in a efficient manner
- Planning with Head Chef and execution of training programs for Kitchen and Service Team
- Highlight to and work with the Head Chef to handle staff disciplinary issues and grievances
Health and Safety
- Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards
- Enforce food labelling.
- Monitor and ensure proper handling of equipment
- Does daily check of freezer and chiller to ensure food is stored in correct temperature and records are up to date
Others
- Any other tasks as assigned to you by the Head Chef.
Requirements:
- Candidates with at least 5 years of strong experience in Japanese Cuisine managerial roles are welcome to apply.
- Knowledgeable in handling raw fishes and other seafood
- Food Cost control
- Create New Menu
- Confidence, excellent customer service, and hospitality skills
- Leadership
- Good communication and interpersonal skills
- Team player with a positive can-do attitude
- Attention to detail
Location Available
Millenia Walk
Working Hour
5 days work week
Benefits:
- Statutory Leave
- Staff meal & uniform provided
- Outpatient & dental claim
- Hospitalisation & Surgical Insurance Coverage
- Training Opportunities
- Career Advancement
- Tips sharing, Annual Increment, Variable Bonus (Performance-based), and other incentive programmes
- Staff discount
- Long Service Award
- Staff Referral Award
