Sous Chef - Nikkei Cuisine

Key Qualifications (Essential for Nikkei Focus)

Strong expertise in Nikkei cuisine (Peruvian / South American influences)

Solid foundation in Japanese culinary techniques

Proven experience in a similar role or high-volume kitchen environment

Knowledge of authentic ingredients, flavor profiles, and plating styles unique to Nikkei fusion

Key Duties/Responsibilities

·Actively participates in and oversees the provision of excellent service to guests, ensuring Nikkei dishes are prepared authentically and consistently.

·Converses with guests, whenever possible, to obtain feedback and suggestions for improvement, especially regarding Nikkei menu items.

·Handles customer complaints efficiently through appropriate interaction and/or referral to the Executive Chef.

·Checks daily attendance to control punctuality, absenteeism, overtime, and casual labor, ensuring team members record their IN/OUT duty times, and takes corrective action when necessary.

·Collaborates with the Executive Chef to develop strategies and special events to promote sales, including Nikkei-themed promotions or fusion specials.

·Verifies that all delegated duties are carried out according to hotel standards, checklists, and management instructions.

·Conducts frequent spot-checks in kitchens and storerooms to monitor compliance with procedures, hygiene, storage, and par stocks, paying special attention to Nikkei-specific ingredients (e.g., fresh fish, Peruvian chilies, Japanese condiments).

·Assists the Executive Chef in implementing all SOPs and ensures their professional execution.

·Checks the quality of food preparation, ensuring deliveries match menus/orders/dockets, with a strong emphasis on Nikkei dish consistency.

·Monitors kitchen team members' compliance with grooming, hygiene, safety regulations, and SOPs at all times.

·Assists the Executive Chef in conducting interviews and orientation, working closely with HR — prioritizing candidates with Nikkei or fusion cuisine background.

·Efficiently uses human resources by supervising and preparing monthly rosters, allocating stations/tasks, and helping employ or release subordinates per HR policy.

·Conducts daily briefings and regular meetings with team members to share information and resolve work issues, including Nikkei technique coaching.

·Provides regular performance feedback; conducts performance evaluations of subordinates and assists the Executive Chef with appraisal reports per HR policy.

·Organizes and facilitates induction, on-the-job training, demonstrations, and coaching sessions — with special focus on Nikkei cooking methods, ingredient handling, and plating.

·Responsible for overseeing operational aspects of the kitchen division in meeting set standards, with administrative and operational support to the Executive Chef