$ 3500 - $ 4000
- Assists the Tempura Executive Chef in the daily duties and responsibilities. - Assists in scheduling and coordination of work and other kitchen staff in the absence of the Tempura Executive Chef. - Verifies the requisition of products and other necessary food supplies. - Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. - Enforces controls to minimize food and supply waste and pilferage. - Execute and maintain standard recipes, japanese cooking techniques and presentation to assure consistency of quality and costs. - Co-prepares annual, monthly and weekly budget for food, labor and other costs. - Cooks or directly supervises the cooking of items that require skillful preparation. - Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests. - Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. - Interacts with guests from time to time to establish positive relationship. - Support safe work habits and a safe working environment at all times.
•A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered. •Proven experience in a Junior Sous Chef role for a minimum of one year. •Good knowledge in the use of various Japanese cooking methods, ingredients, equipment and processes •Ability to multitask and work efficiently under pressure. •Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. •Good in taking instructions from Executive Chef and knowledge of best cooking practices •Good in customer service, focused and oriented. •Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff. •Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.