Sous Chef (OMAKASE@Stevens) - #1173560

Key Responsibilities

Food Quality & Preparation

• Prepare and ensure consistently excellent quality and standard of all food items.
• Supervise and coordinate kitchen staff, providing guidance, training, and support to maintain performance and discipline
• Ensure food preparation, cooking, and presentation meet the resort’s quality, consistency, and portion standards.
• Monitor the quality of all food prepared in the kitchen under the supervision of the Executive Chef.

Kitchen Operations, Safety & Hygiene

• Ensure consistent compliance with all kitchen safety, hygiene, and sanitation standards across every kitchen section at all times.
• Supervise daily food preparation, production, and quality control to ensure consistency and adherence to established standards.
• Provide guidance, coaching, and retraining when necessary to address deviations in food quality, presentation, preparation methods, or portion sizes.

2. Cost Control & Waste Management

• Maintain effective food cost control through proper storage practices, standardized recipes, and established inventory and waste management procedures.
• Monitor and analyze daily production levels and leftover quantities to identify opportunities to minimize food waste.
• Ensure consistent adherence to standardized portion sizes to maintain food quality, consistency, and cost efficiency.

3. Menu Planning & Administrative Support

• Provide constructive feedback and recommendations on weekly menu changes to enhance kitchen efficiency, food quality, and cost effectiveness.
• Support the Executive Chef in maintaining smooth kitchen operations and achieving departmental objectives.
• Perform other duties and responsibilities as assigned by the Executive Chef.

Qualifications& Requirements

• Minimum 2–3 years of experience working in a Japanese kitchen, preferably in omakase, or kaiseki cuisine.
• Strong knowledge of sanitation rules, food safety, and HACCP standards.
• Familiarity with standardized recipes, portion control, and food cost management.