Sous Chef (Japanese Speciality)

Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. Read and employ math skills to follow recipes assigned to you in that specific section. Control and manage food waste in your assigned section. Be hands on about training and assigning jobs to the Junior Chefs in the kitchen Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations. Report any equipment in need of repair to the chef and engineering for service. Adhere to control procedures for cost and quality. Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings. Requirements Requirements Degree in Culinary Arts Has worked in the same position for at least 1 year in a high end establishment Needs to be able to come up with last minute requests for VIP clients Expertise in food product, presentation, quality, and preparation along with menu Patience in training junior staff efficiently Preferably Female but open for Male candidates