Sous Chef (Japanese & European Cuisine)

Industry: F&B

##

About the role

A Sous Chef Lead kitchen team and presentation of high-quality in their section. Make sure food is cooked according to recipes, standards, and hygiene regulations, contributing to smooth kitchen operations and guest satisfaction. Work closely with floor manager, store manager and TBM for any update and report.

##

KEY RESPONSIBILITIES:

Kitchen

• Responsible for all the work and functions in the kitchen area.

• To ensure smooth performance of all works related to kitchen areas.

• Maintain food / Recipe Standard.

• Work closely with the head chef TBM developing the special menu

• Daily operation management (Lead and ensure staff are cross-trained to support successful daily operation)

• Excellent sense of taste (to keep the consistency of food quality)

• Hygiene, Food safety and regulation

• Control and making the appropriate stock inventory

• Work on training to staffs and establishing a working schedule (Roster) for staffs performance.

• Effective communication is key for collaborating with the head chef TBM, coordinating with other kitchen staff, and interacting with management.

• Strong interpersonal skills are also important for building and maintaining positive relationships within the team.

• Leadership and management skills are a must, she/he needs to oversee a team of cooks and are responsible for delegating tasks, training new staff, and maintaining a productive and efficient kitchen environment.

• Prepare weekly and monthly report sent to Floor Manager and Store Manager

Essential Competencies:

• Thirst for learning

• Able to take clear directions.

• Initiative-taking in sharing feedback

• Willing to share ideas.

• Open-minded

• Takes initiative and initiative-taking in responsibility.

Customer Service:

• Maintain high customer satisfaction by ensuring quality experience in kitchen.

• Handle customer complaints and resolve issues quickly.

• Foster a welcoming environment and ensure that both teams deliver consistent, friendly service

Qualifications & Experience:

• Certificate in culinary arts or a relevant field
• Maximum 3 years of experience as a Sous Chef

• Strong knowledge of Japanese and European cooking methods and ingredients
• Ability to lead and coordinate a kitchen team effectively
• English proficiency (listening, speaking, reading) required
• Knowledge of Japanese or another language is a plus

##

Location: Phnom Penh, Cambodia

Reports to: Floor Manager and Store Manager

Direct reports: Kitchen staff

##

Working hours

Up to 48 hours per week; primary workdays are Monday to Sunday with Roster Schedule and work outside of office hours required on occasions.