Job title

Sous Chef

Requirements

Bachelor's degree in Culinary Art's, Culinary Management, Hospitality Management, Hotel and Restaurant Management, or a related field is preferred. Minimum five (5) to six (6) years of relevant experience in professional kitchen operations, with proven supervisory responsibilities. Strong background in Japanese cuisine, with the ability to maintain authenticity and quality standards. Solid understanding of food safety, sanitation, food storage, temperature control, and allergen management. Effective leadership in staff scheduling, training, coaching, and problem-solving. Knowledge of inventory management, purchasing, requisitioning, portion control, and food waste reduction. Strong prioritization skills and the ability to coordinate kitchen staff in a fast-paced environment. Good interpersonal and customer service skills. Fluent in English, both written and verbal. Basic computer skills, including Microsoft Excel for staff scheduling, inventory management, requisitions and simple operational reports.

Job Description

The Sous Chef is responsible for leading and supervising the overall day-to-day kitchen operations to ensure consistent food quality, food safety, operational efficiency, proper staff performance, and compliance with Sakura Restaurant standards

Salary

$1200 / Monthly

Desiree Seid

[email protected]

775-5509

P.O. Box 401657 Koror, Palau

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