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.
