Sous Chef

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Sous Chef to join our pre-opening team.

1. Job Purpose

The Sous Chef is responsible for:

1. Updating the Executive Chef about the daily kitchen activities and the kitchen team
   
2. Ensuring the preparation and presentation of food is in line with company standards and brand requirements
   

2. Principal Accountabilities

1. Assists the Executive Chef in the daily operation of the kitchen
   
2. Replaces the Executive Chef during vacations and leaves and takes care of the kitchen’s overall activities
   
3. Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
   
4. Ensures accuracy and quality of received food products and other supplies as required for daily operations
   
5. Ensures submission of all relevant documents to the Executive Chef for immediate processing
   
6. Inspects product quality during and after preparation, and makes adjustments as required
   
7. Assists Executive Chef in ensuring all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards
   
8. Meets customer requirements in terms of special requests and dietary needs
   
9. Collaborates with the Executive Chef to create specials for the menu
   
10. Collaborates with Executive Chef regarding special requirements, VIPs, functions, etc.
    
11. Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
    
12. Monitors daily attendance of kitchen staff
    
13. Constantly develop skills and knowledge
    
14. Performs other duties pertinent to this job as assigned.
    

3. Communication &
Working Relationships

1. Works closely with the Executive Chef to ensure effective communication and to ensure information transmission at all times
   
2. Communicates professionally with subordinates while keeping a productive working environment
   

4. Knowledge, Skills, and Experience

4.1 Degree in Culinary Arts or a related field

4.2 Minimum 5 years of experience in kitchen, at least 1 year as Junior Sous Chef

4.3 Good understanding of Japanese Cuisine

4.4 Good English

4.5 Knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

4.6 Ability to maintain high quality control standards

4.7 Knowledge of supplies, equipment, and/or services ordering and inventory control

4.8 Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials

4.9 Ability to supervise and direct cooks

4.10 Handles multiple priorities and ability to work under pressure and take initiative in a fast-paced environment

4.11 Highly cooperative team spirit

4.12 Positive attitude and a willingness to learn

4.13 Must have problem solving abilities, be self-motivated, and organized

5. Physical Requirements of the job

The job of the Sous Chef may require:

1- Physical handling of products such as handling objects up to 25 kilograms

2- Moderate exposure to high temperature, dust, fumes, smoke, and loud noises.

3- Long working hours, working during holidays, and covering different shifts (night shifts and weekends

4- Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions.