[Omakase] Sous Chef (Cold kitchen)

• Authority of the head chef, overseeing kitchen operations.
• Directly involved with the head chef in composing and developing new menus tailored to customer tastes.
• Responsible for training, coaching, and developing the kitchen team to enhance skills, while also encouraging staff to maintain efficient work performance.
• Collaborating with the head chef in assigning tasks to kitchen staff.
• Introducing dishes and ingredients according to the menu.
• Committing to and ensuring the quality of dishes. Supervising kitchen processes to ensure preparation, presentation, and flavors of dishes meet restaurant standards before serving.
• Ensuring that all cooking recipes, food preparation methods, and presentations meet established standards.
• Ordering goods and ingredients from Japanese and Vietnamese suppliers.