Junior Sous Chef

Assist the Chef in administrative and culinary functions to ensure the consistent delivery of high-quality Japanese dishes, maintain hygiene standards, and contribute to new dish development within a dynamic kitchen environment.

Responsibilities

· Assist the Chef in managing administrative tasks to support kitchen operations efficiently

· Procure Japanese ingredients and manage invoicing processes to ensure timely and accurate supply chain flow

· Prepare Japanese ingredients and cook Japanese dishes to maintain authentic taste and presentation standards

· Counsel, guide, and instruct kitchen personnel to enhance their performance and adherence to operational standards

· Collaborate with the Chef to develop new dishes that align with culinary innovation and customer expectations

· Maintain high levels of hygiene and order in work areas including reach-in and walk-in refrigerators to comply with food safety standards

· Consistently uphold food hygiene regulations and company quality standards to ensure safe food handling and preparation

· Monitor and maintain the quality and presentation of all Japanese food items at the assigned station to meet established standards

· Apply acute taste skills to evaluate and ensure the flavor profile of dishes meets quality expectations

Preferred competencies and qualifications

· Diploma in Culinary Skills

· Minimum of 4 years of kitchen experience

Excellent knowledge of ingredients and Japanese food handling, preparation, and cooking procedures specific to assigned station