Junior Sous Chef / Sous Chef

Roles & Responsibilities

Duties and Responsibilities

• Report to the Head Chef or Sous Chef
• To ensure consistent and smooth running of food production; Prepare ingredients based on the instruction from the Head Chef or Sous Chef
• Direct and co-ordinate all food preparation and production activities in the kitchen
• Comply and ensure all the existing hygiene policies are strictly adhered daily; ensure working areas are always clean
• Ensure proper arrangement and garnishing of food
• To ensure provide good quality food products for the guests and provide excellent services in achieving customers’ satisfaction
• Customer oriented and work comfortably in front of customers, create an exciting and quality experience at the Omakase table
• Handling customers’ feedback. Investigate and resolve customer’s complaint in a prompt, courteous and professional manner with proper documentation and resolutions

Requirements

Tell employers what skills you have

Recipes

Ingredients

Food Safety

Cooking

Business Continuity

Systems Thinking

Food Quality

Inventory

Critical Thinking

Purchasing

Sanitation

Dispute Resolution

Attention to Details

Time Management

Project Administration

Customer Oriented

Customer Service

Japanese