SOUS CHEF (JAPANESE RESTAURANT)

• Manages culinary operations to ensure quality of product
• Plans and directs food preparation and cooking activities in a Japanese setting.
• Plans menus and ensures food quality standards.
• Optimizes efficient planning, ordering, waste, and inventory control.
• Specs/requisitions/orders food and kitchen supplies.
• Ensures safety standards are met and that staff receive Food Safe training.
• Assist the Executive Chef in creating and developing all JDs, SOPs for the kitchen, and menu engineering.
• Supervise all food preparation area to ensure consistent, high-quality products.
• Radiates energy and charisma that rubs off on the team. Teaches resourcefulness, professionalism, and leadership.
• Enforce food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Facilitates achievement of performance goals and maximizes staff retention opportunities.
• Assists in development of annual plan and monitors budget daily.
• Develops and implements short- term tactics and long-term strategies to maximize efficiency, profits, and evolving food & beverage requirements.
• Participates in public relation programs and community events.
• Assists in the co-ordination of special events.
• Ensures that all kitchen equipment is in good working order.
• Actively participates in all Food & Beverage related meeting.