Sous Chef/jr Sous Chef

**GYUKATSU KYOTO KATSUGYU IS HIRING
**Summary and Benefits**
- Salary: $3,500 - $4,500 (Depending on experience)
- Location**:Raffles City Shopping Centre\ **5 days, 44 hours per week
- Sign-on bonus (T&C applies)
- Staff Discount
- Staff incentive program

**ROLE & RESPONSIBILITIES**

**Sous Chef/Jr Sous Chef**

**Administration**
- Ensure that inventory is calculated weekly and recorded correctly.
- Plan staff roster.
- Hold new food item briefings for all team members.
- Calculate food costs to ensure that food costs do not exceed.

**Customer Service**
- Ensure that all guests contact culinary staff deliver the brand promise and always provide exceptional guest service.
- Ensure that staff also provide excellent service to internal customers as appropriate.
- Spend time in culinary areas observing staff-guest/ staff-internal customer interaction.
- Handle all guest and internal customer complaints and inquiries courteously and efficiently, following through to make sure problems are resolved satisfactorily.

**Financial**
- Maximize staff productivity using multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensure that each profit center (e.g., counter, private room, takeaway) is operated in line with maximizing profit while delivering on the brand promise.
- Ensure that each cost center (e.g., Stewarding, Laundry) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
- Proactively manage costs based on key performance indicators.
- Ensure that all company and local rules, policies, and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
- Assist in the inventory management and ongoing maintenance of the outlet’s operating equipment and other assets.

**Operational**
- Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Monitor all operations, especially during peak business periods.
- Encourage staff to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Work closely with the Manager in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of all guests.
- Make sure that culinary staff works in a supportive and flexible manner with other departments, in a spirit of “One for All and All for One”.
- Make sure that all staff are up to date with the availability of seasonal and new products on the market.
- Taste and monitor the food products served throughout the operation, providing feedback where appropriate.
- Oversee steward to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and minimize breakage.

**Personnel**
- Oversee and assist in the recruitment and selection of all culinary staff and make sure that all chefs follow company guidelines when recruiting and use a competency-based approach to selecting their staff.
- Oversee the punctuality and appearance of all culinary staff, making sure that they wear the correct uniform, and maintain a high standard of personal appearance and hygiene, according to the company and department’s grooming standards.
- Maximize the effectiveness of staff by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conduct annual Performance Appraisal Discussions with staff and support them in their professional development goals. To ensure that they in turn conduct annual Performance Appraisal Discussions with their junior staff.
- Ensure that all staff have a complete understanding of and adhere to rules and regulations.Ensure that staff follow all company and local rules, policies, and regulations relating to fire and hazard safety, and security.

**REQUIREMENTS**
- At least 3-5 years of relevant experience in the F&B service field.
- Min. secondary school education with 'O' level passes
- Able to start work immediately or within a short notice period would be preferred.
- Possess Food safety and hygiene certificate
- Must be comfortable working on weekends and public holidays.