Sous Chef - 副料理長

◇職務内容

主な業務内容

• キッチンオペレーション全般の管理・改善
• スタッフの育成・指導およびチームマネジメント
• シフト・労務管理、人員配置の最適化
• 食材・在庫・コスト管理
• 品質・食品衛生基準の維持向上
• 収益性向上に向けた改善提案と実行
• 料理長を補佐し、部門運営をリード

Key Responsibilities

• Oversee and continuously improve all kitchen operations
• Lead, coach, and develop kitchen team members while fostering a positive team environment
• Manage staff scheduling, workforce planning, and labor efficiency
• Monitor food inventory, purchasing, and cost control to ensure efficient operations
• Maintain and enhance quality standards as well as food safety and hygiene compliance
• Identify opportunities to improve operational efficiency and profitability, and drive implementation
• Support the Executive Chef in leading the department and ensuring smooth day-to-day operations