Sous Chef

Description

The Sous Chef plays a key leadership role in maintaining culinary standards, food safety, and operational excellence. This position requires deep knowledge of Japanese set meal (teishoku) preparation, consistency in plating, and the ability to train and guide junior staff. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

culinary_execution_and_standards: - Lead the preparation and execution of all set meal dishes including hambagu, grilled fish, udon, and ochazuke. - Ensure consistency in taste, portion, and plating for all dishes. - Maintain and refine standard recipes and plating guides to align with brand standards. - Oversee mise en place for lunch operations (soup stocks, tamago, chawanmushi, namuru, seaweed salad, and sides). - Monitor quality control at every stage of food preparation. kitchen_operations_and_compliance: - Oversee smooth daily kitchen operations and timely service execution. - Enforce compliance with SFA food safety and hygiene standards, including HACCP procedures. - Maintain cleaning checklists, temperature logs, and hygiene practices. - Conduct regular deep cleaning, equipment maintenance, and internal kitchen audits. inventory_and_cost_control: - Manage ingredient procurement, inventory tracking, and supplier relationships. - Assist with food costing, portion control, and yield management. - Perform regular stock takes and report on usage, spoilage, and wastage. team_leadership_and_development: - Supervise and support junior kitchen staff and part-timers. - Assign workstations and shift duties according to operational needs. - Conduct on-the-job training (e.g., donburi toppings, tamago, udon assembly). - Foster a positive and respectful kitchen culture. - Address performance and discipline issues professionally. menu_and_process_development: - Collaborate with Head Chef and management on R&D and seasonal menu updates. - Recommend improvements to workflow, prep efficiency, and sustainability. - Support documentation of SOPs and onboarding materials.

Qualifications and Requirements

- Able to commit to a 6-day work week including weekends and public holidays. - Minimum 2–3 years of experience as a Sous Chef or equivalent role. - Diploma or certificate in Culinary Arts, or equivalent hands-on experience. - Skilled in Japanese set meals (teishoku) and key components such as miso soup, tamago, namuru, and grilled items. - Strong understanding of portion control, kitchen costing, and supplier management. - Proven ability to lead and train junior team members. - Excellent time management, attention to detail, and problem-solving mindset. - Positive, respectful, and solutions-oriented team player. - Proficient in English and Chinese communication.

Working Condition

Working hours

Able to commit to a 6-day work week including weekends and public holidays.