We are looking for Sous Chef who will be responsible for overseeing all kitchen operations. This includes, but is not limited to, food purchasing, receiving, preparation, and upholding quality standards, safety protocols, sanitation, and cleanliness.
Additionally, Sous Chef will be accountable for training employees in areas related to purchasing, receiving, food preparation, and maintaining quality standards, safety measures, sanitation practices, and cleanliness.
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Prepare, cook and present Japanese food items within your specialty
Oversee the operational activities in the kitchen and check that food production adheres to the company’s specifications and served at the correct quality and portion size
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The Sous Chef, relieves the Chef; or any Chef De Partie on roster day off, annual leave, illness or manages any other duties or projects as directed by the Head Chef as and when required. Smooth, effective and first class food preparation must be ensured.