Senior Sous Chef

POSITION Senior Sous Chef

DEPARTMENT Kyoto Kitchen

RESPONSIBLE FOR Chefs

REPORTS TO Executive Chef/Head Chef

PRIMARY OBJECTIVE OF POSITION

To assist the Executive/Head Chef in the supervision of sushi production, and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the restaurants guidelines, the departmental business plan, and AQUA corporate guidelines, and service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

TO ASSIST THE EXECUTIVE/HEAD CHEF AND PARTICIPATE IN PRODUCTION TO ENSURE FOOD OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY

· Ensures the highest food quality appropriate to the market by assisting the Head sushi Chef in all areas of kitchen operations

· Adheres to AQUA standards of food quality, preparation, recipes, and presentation

· Ensures proper staffing and adequate supplies for all stations

· Supervises the proper set-up of each item on menus and insures their readiness

· Oversees the seasonings, portions, and appearance of food service in the operation

· Stores unused food properly to minimise waste and maximise quality

· Assists in budgetary and payroll expense control as required

· Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained

· Assures proper safety, hygiene, and sanitation practices are followed.

· Ensures cleaning check list are signed off on a daily basis.

· Assists Head Chef in checking and ordering fresh products and dry storage items required by kitchen sections

· Ensures readiness and makes priorities in case of last minute changes to reservations

· Confers closely and regularly with the Head Chef.

LAWS, REGULATIONS AND POLICIES

· Monitors and helps staff to follow all applicable laws, especially in regards to food safety, sanitation and health and safety.

· Ensure to report any accident/incidents.

MISCELLANEOUS

· Checks the restaurant reservations regularly

· Attends meetings and training required by the Head sushi Chef and management.

· Accepts flexible work schedule necessary for uninterrupted service to the food production function

· Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Head sushi Chef

· Is well updated on, and possesses solid knowledge of the following:

ü fire, bomb and emergency procedures

ü health and safety policies and procedures

ü Current licensing relating to own department

ü Restaurant corporate marketing and promotional programmes

ü Restaurant guests generating high business volume

ü Departmental Training

· Standard operating procedures.