Daikan Izakaya, City Walk, a premier destination for Japanese cuisine, is on the lookout for a passionate and dedicated Junior Sous Chef to join our culinary team. As a Junior Sous Chef, you will work closely with the Sous Chef to assist in overseeing the kitchen operations and ensuring the consistent delivery of high-quality food.

Responsibilities:

• Food Preparation and Cooking: Prepare, season, and cook a variety of Japanese dishes while maintaining exceptional taste and presentation. Follow recipes meticulously and contribute to the daily specials.
• Team Support: Assist in supervising kitchen staff, providing guidance in food preparation and cooking techniques. Foster a collaborative and positive work environment among kitchen team members.
• Quality Control: Monitor food quality throughout preparation and service, ensuring consistency and adherence to Daikan’s standards. Conduct regular taste tests and adjust as necessary.
• Inventory Management: Help manage food inventory by tracking supplies, ensuring freshness, and minimizing waste. Support ordering and stocking of essential ingredients and materials.
• Sanitation and Safety: Implement and maintain strict food safety and hygiene standards, ensuring a clean and organized kitchen. Regularly inspect workstations and storage areas for compliance with health standards.
• Menu Collaboration: Contribute ideas and assist in the development of new menu items, promotions, and seasonal offerings. Participate in special events and catering as needed.
• Training and Development: Assist in training new kitchen staff on proper cooking techniques, kitchen procedures, and safety protocols. Share knowledge and culinary skills to enhance overall team competency.

Requirements:

• Previous experience as a Junior Sous Chef or in a similar kitchen role.
• Strong knowledge of Japanese cuisine and cooking techniques.
• Exceptional organizational and multitasking skills.
• Effective communication and leadership abilities.
• Ability to handle high-pressure situations with professionalism.
• Commitment to maintaining high food safety and sanitation standards.
• Culinary degree or certification is preferred but not essential.
• Flexibility to work shifts, including evenings and weekends.