SOUS CHEF [BẾP NHẬT]

• Create Yakiniku menu
• Experience with recipes and suggest new ingredients
• Provide training for kitchen staff
• Ensure food preparation process are in compliance with established store policies and procedures, attaining a high level of food quality
• Knowledgeable on food portioning, cooking methods, kitchen recipes, policies and procedures
• Upkeep the maintenance of the grill equipment, preparation area, kitchen equipment and food storage areas and ensure it is clean, sanitized and organized
• Monitor food stock and place orders.
• Ensure hygiene principles in all cooking areas are maintained.
• Able to use knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room
• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Standardized recipes and plate presentations
• Work with management to create a memorable experience for guests