Executive Sous Chef
2 months ago
Job Summary
The Executive Sous Chef is a key member of the SATS team, responsible for overseeing the food production area in our Japanese Kitchen. This role requires a high level of culinary expertise, leadership skills, and attention to detail.
Key Responsibilities
- Develop and implement new menu concepts to meet the changing needs of our clients and business opportunities.
- Collaborate with the procurement team to source high-quality ingredients and manage raw material requirements.
- Conduct regular meal sampling and quality control checks to ensure consistency and adherence to specifications.
- Lead and direct the kitchen team to maintain high standards of food safety, quality, and cost control.
- Train and develop staff to enhance their culinary skills and knowledge.
- Plan, implement, and monitor production schedules to optimize kitchen efficiency and productivity.
- Ensure compliance with company policies and procedures, and maintain a clean and safe working environment.
Requirements
- Culinary certification with at least 7 years of relevant experience in a reputable hotel or restaurant.
- Excellent interpersonal and communication skills, with the ability to work effectively with a multicultural team.
- Knowledge of PC applications and experience in working with a team to achieve business objectives.
- Specialized knowledge of Japanese cuisine and fine dining experience is highly desirable.
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