An experienced Sushi Sous Chef is sought to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation, and ensuring food quality and freshness. The role provides meal quality and consistency by following designated recipes. Responsibilities Manage and lead the kitchen staff in the chef’s absence Provide guidance to junior kitchen staff members, including line cooking, food preparation, and dish plating Oversee and organize kitchen stock and ingredients Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance Keep cooking stations stocked, especially before and during prime operation hours Train and assess staff on the job Manage food and product ordering by keeping detailed records and minimizing waste, and work with existing systems to improve waste reduction and manage budgetary concerns Supervise all food preparation and presentation to ensure quality and restaurant standards Work with the head chef to maintain kitchen organization, staff ability and training opportunities Assist the head chef with menu creation Monitor and maintain health and safety Maintain staff and leave rosters Ensure that all CDPs are familiar with weekly and daily reservations, events, and menu requirements Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature Requirements Culinary Diploma Preferably +/- 4 years previous experience in a senior chef role Own transport with a valid driver’s license Leadership and management skills Able to work in a team Basic computer skills (Word, Excel, Outlook) Exceptional customer-service skills Excellent written & oral communication skills Strong organizational skills Attention to detail Availability to work within opening hours (e.g., evenings, public holidays, weekends) #J-18808-Ljbffr