Sous Chef (sushi)

Job Description & Requirements

• Job Purpose

The Sous Chef is responsible for:

• 1 Updating the Executive Sous Chef about the daily kitchen activities and the kitchen team
  

• 2 Ensuring the preparation and presentation of food is in line with company standards and brand requirements
  
• 2. Principal Accountabilities

• 1 Assists the Executive Sous Chef and Executive Chef in the daily operation of the kitchen
  

• 2 Replaces the Executive Sous Chef during vacations and leaves and taking care of the kitchens overall activities
  

• 3 Observes compliance with the companys policies and procedures, as well as governmental laws and regulations
  

• 4 Ensures accuracy and quality of received food products and other supplies as required for daily operations
  

• 5 Ensures submission of all relevant documents to Executive Sous Chef for immediate processing
  

• 6 Inspects products quality during and after preparation, and makes adjustments as required
  

• 7 Assists Executive Sous Chef in inspecting all food and products are consistently prepared and served
  
  according to the restaurants recipes, portioning, cooking and serving standards
  

• 8 Meets customer requirements in terms of special requests and dietary needs
  

• 9 Collaborates with Executive Chef regarding special requirements, VIPs, functions, etc.
  

• 10 Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
  

• 11 Monitors daily attendance of kitchen staff and arrange production planning smoothly
  

• 12 Constantly develop skills and knowledge
  

• 13 Performs other duties pertinent to this job as assigned.
  
• 3. Communication & Working Relationships

• 1 Communicates professionally with the Executive Sous Chef and Kitchen Management
  

• 2 Communicates report and kitchen operational issues on a daily basis with the Kitchen Management
  

• 3 Works closely with subordinates to ensure information transmission at all times
  
• 4. Knowledge, Skills, and Experience

• 1 Certified Culinary Arts Diploma
  

• 2 Minimum 2 years as Sous Chef / Junior Sous Chef in similar concepts
  

• 3 Good knowledge of different types of cuisines especially Japanese, Peruvian
  

• 4 Prior management experience in a similar kitchen environment
  

• 5 Fluent in English
  

• 6 Good knowledge of kitchen policies and procedures, their development and applications
  

• 7 Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics
  

• 8 Ability to maintain high quality control standards
  

• 9 Excellent interpersonal, communication and management skills
  

• 10 Strong planning and budgetary skills
  

• 11 High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams
  

• 12 Highly cooperative team spirit
  

• 13 Excellent leadership skills and the ability to lead by example in a multicultural environment
  
• 5. Physical Requirements of the job

The job of the Sous Chef may require:

• 1 Physical handling of products such as handling objects up to 25 kilograms
  

• 2 Moderate exposure to high temperature, dust, fumes, smoke, and loud noises
  

• 3 Long working hours, working during holidays, and covering different shifts (night shifts and weekends
  

• 4 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions
  
  Job Types: Full-time, Part-time, Permanent
  
  Pay: $4,000.00 - $4,500.00 per month
  
  Expected hours: 44 per week
  
  Benefits:
• Food allowance

Schedule:

• Day shift

Holidays

• Late shift

Monday to Friday

• Night shift

Weekend availability
Supplemental Pay:

• 13th month salary

Work Location: In person