Sous Chef Japanese

• Hands-on role overseeing and leading Japanese food production, applying the organizational structure, techniques and quality points defined by the Executive Chef.

• Manage the timely and organized production of all food, meeting all function and service deadlines and keeping all buffet top-up waiting times and a-la-carte waiting times to a minimum.

• Check and re-stock all mis-en-place after each service period, and ensure this is also done by all chefs on all sections

• Prepare and handles all food production in compliance with safe food handling, hygiene, standard recipes and internal procedures.

• Check upcoming events, organizes staffing and mis en place, and informs Executive Chef and Service about any food service issues or dishes/ingredients unavailable

• Communicate with kitchen, purchasing, sales and service to ensure smooth and timely delivery of all food production

• Passes on information as necessary to other colleagues and departments (service, front office, chefs, stewards, sales, purchasing etc) and to other members of the department

• Follows all standard recipes and asks for training or clarification on any areas that are not understood.

• Control the wastage, misuse, spoilage and unauthorized use of all food and ingredients, reduce leftovers, and minimize production for slow service periods

• Be responsible for operation, costs and productivity of the food production's team members

• Be responsible for smooth and efficient production of all food, overseeing hygiene, food handling, temperature control, freshness and taste / quality and consistency of all dishes served. Organize kitchen teams to meet all deadlines, timelines and business demands 

• Greet and welcome all guests, and ensure all kitchen staff interact positively with guests they encounter at every opportunity 

• Ordering of all ingredients and operating stock, maintaining stock at appropriate levels, supervise preparation quantities and methods to and reduce wastage and spoilage 

• Deeply involved in menu development and dish / concept creation for the resort's F&B operation"

• Train and oversee all chefs to ensure consistent taste, portioning and presentation of all food production

• Ensure professional demeanor, body language and behavior of all chefs in the resort's kitchens

• Check and manage all deadlines for food, service periods and events

• Attractive salary and benefits, full service charge and salary during probation period

• Good opportunity for learning and development

•12 annual leaves, 8 days off per month

• Duty meal, uniform provided by Company

• Insurances as per law

• Accident Insurances 24/7

• Dormitory for staff (terms and conditions applied)

• Other benefits will be shared in the interview

• Strong knowledge of Japanese Cuisine understanding of Japanese menus, especially Japanese hot food

• Ability to organize and produce all local and international dishes expected in an international five-star business hotel

• A broad repertoire of local and international a-la-carte dishes prepared to five-star standard 

• Good conversational and workplace English and ability to understand English menus and dockets

• At least 1 years’ experience in a large kitchen leadership role with similar position

• Maintains the highest standard of personal and workplace hygiene, demonstrated in previous roles

• Friendly, outgoing, positive, hospitable nature - accustomed to guest interaction and able to explain products to guests and converse with VIPs