We're seeking a skilled Japanese and Sushi experienced Sous Chef, the ideal candidate will have a passion for Japanese cuisine and culture, with expertise in preparing a variety of traditional dishes and craft exceptional sushi dishes according to our standards. Responsibilities includes menu planning, food preparation, sushi preparation, maintaining cleanliness, managing inventory, and collaborating with kitchen staff for timely service. Candidate should have experience as a Japanese and sushi as well Proficiency in creating sushi, sashimi, tempura, and other Japanese dishes, good knife skills and seafood handling proficiency Chef as well attention to detail and adherence to food safety are crucial.
Key Responsibilities:
1. Culinary Expertise:
Prepare a wide range of Japanese dishes, including sushi, sashimi, tempura, yakitori, ramen, and more, with precision and attention to detail.
Ensure that all dishes are prepared according to traditional Japanese recipes, maintaining authenticity and flavour integrity.
Demonstrate proficiency in sushi-making techniques, including rice preparation, fish handling, and roll assembly, to create visually appealing and delicious sushi dishes.
Innovate and experiment with new ingredients, flavours, and presentation styles to enhance the restaurant's menu offerings and customer experience.
2. Menu Development and Planning:
Collaborate with the culinary team to develop and update the restaurant's menu, incorporating seasonal ingredients, customer feedback, and culinary trends.
Conduct research on Japanese cuisine, exploring regional specialties, traditional cooking methods, and emerging food trends to inspire menu development.
Create balanced and diverse menus that cater to a range of dietary preferences and restrictions, including vegetarian, gluten-free, and allergy-sensitive options.
Monitor menu performance, analysing sales data, customer feedback, and food costs to optimize menu offerings and profitability.
3. Kitchen Management and Operations:
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, to ensure consistency and efficiency.
Manage kitchen staff, including sous chefs, line cooks, and prep cooks, providing guidance, training, and feedback to maintain high standards of performance.
Schedule kitchen shifts and assign tasks to staff members, optimizing labour resources and workflow to meet customer demand during peak hours.
Maintain inventory levels of food and supplies, conducting regular inventory checks, and placing orders with vendors to replenish stock as needed.
Ensure compliance with food safety regulations and sanitation standards, conducting routine inspections and training staff on proper hygiene and sanitation practices.
4. Customer Service and Interaction:
Interact with guests in a professional and engaging manner, providing recommendations on menu selections, answering questions about Japanese cuisine, and accommodating special requests to our customer