Sous Chef (Japanese Cuisine)

Jonetz By Don Don Donki

Responsibilities
  • Responsible to ensure, monitor and supervise preparation of Japanese food items and sides in accordance to set standards
  • Knowledgeable and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, policies and procedures
  • Maintains kitchen, cooking areas, sushi counters, kitchen equipment and food storage areas clean, sanitized and organized
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Responsible to train new kitchen employees to Company and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  • Maintains a professional and friendly attitude towards all customers

Requirements
  • Formal Culinary Training
  • Having an experience in Restaurant / Food and Beverage experience
  • Strong Organizational Skills and Attention to Detail
  • Knowledge of Restaurant Regulations, Leadership
  • Self-Motivated and Ability to Work Under Pressure
  • Communication Skills, Exceptional Customer-Service Skills