Sous Chef

Role: Sous Chef

Number of Employees needed: 3

Working Location: Hirafu / Hanazono Area

Working Experience: Minimum of 1 year

Working Hours: Shifting (candidates must be open to shifting schedule)

Employment Status: Full time (1 year, extendable) or Part time (3 months, extendable)

Language: Basic English

Salary: Yen 1000-1400/ hour (depends on experience and skills)

Meal: 1 meal per day during work hours

Accommodation: Shared Room (JPY25,000- Summer and JPY35,000- Winter)

Roles and Responsibilities:

·         Leads kitchen team in the chef’s absence

·         Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

·         Oversees and organizes kitchen stock and ingredients

·         Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

·         Keeps cooking stations stocked, especially before and during prime operation hours

·         Trains new kitchen employees to restaurant and kitchen standards

·         Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

·         Supervises all food preparation and presentation to ensure quality and restaurant standards

·         Works with head chef to maintain kitchen organization, staff ability, and training opportunities

·         Verifies that food storage units all meet standards and are consistently well-managed

·         Assists head chef with menu creation

·         Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing