An ideal candidate must have 3-5 years experience working in High end / Michelin starred restaurant with Japanese cuisine. 

Responsibilities

• To co-ordinate functions and activities with other Food & Beverage departments

• To handle payroll and holiday organisation

• To assist the Executive Sous Chef in quality levels of production and presentation

• To work actively in cost control and implementing standards

• To assist in colleague related matters

• To carry out departmental training, where necessary

• To deputise the Executive Sous Chef in his absence

• To control all aspects of food outlets in the Executive Sous Chef absence

• To be actively involved in Health & Hygiene matters

• To promote quality throughout the hotel in all areas of food

• To ensure that food service is of the best in quality, temperature and service

• To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine

• To carry out daily work to exceed guest expectations

• To ensure the smooth running of the day to day operations in the kitchen

• To strive to deliver the highest quality of food and service

• To adhere to all legal requirements, regulations and guidelines

• To carry out annual appraisals of all team members

• To conduct departmental orientation for all new team members