Souschef – Japanisches Restaurant

Your day to day

Kitchen Operations​

• Supervise daily kitchen operations in the absence of the Chef de Cuisine.​
• Ensure all dishes are prepared according to approved recipes and presentation standards.​
• Maintain consistency in taste, quality, portioning and presentation.​
• Coordinate production during lunch, dinner and special events.​
• Support smooth communication between all kitchen sections.​
• Monitor mise en place and production schedules to ensure operational readiness.​

Culinary Excellence​

• Prepare authentic Japanese and Nikkei cuisine using traditional techniques with modern presentation.​
• Demonstrate strong knowledge of sushi, sashimi, robata, tempura, ceviche, tiradito, anticuchos and Nikkei sauces.​
• Assist in developing seasonal menus and signature dishes.​
• Ensure premium seafood and imported ingredients are handled correctly.​
• Maintain excellent knife skills and food craftsmanship.​

Pre-Opening Responsibilities​

• Assist with kitchen setup and commissioning.​
• Participate in recipe standardization and menu testing.​
• Support trial dinners and mock service.​
• Establish SOPs, production schedules and station organization.​
• Assist in equipment testing and acceptance.​
• Support recruitment and onboarding of culinary colleagues.​

Leadership & Training​

• Supervise Chef de Partie, Demi Chef de Partie, Commis Chefs and Apprentices.​
• Conduct daily briefings and shift planning.​
• Coach team members on Japanese culinary techniques.​
• Develop culinary skills through continuous training.​
• Promote teamwork and a positive working culture.​
• Lead by example through professionalism and attention to detail.​

Food Safety & Hygiene​

• Ensure full compliance with HACCP, food safety regulations and IHG standards.​
• Monitor temperature logs and food storage procedures.​
• Maintain high standards of cleanliness throughout the kitchen.​
• Ensure proper seafood handling and cross-contamination prevention.​
• Participate in hygiene inspections and audits.​

Cost Control​

• Monitor food cost and minimize waste.​
• Control portion sizes and yield.​
• Assist with monthly inventory and stock counts.​
• Ensure proper product rotation using FIFO.​
• Support purchasing and receiving procedures.​
• Report variances and product shortages promptly.

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Guest Experience​

• Ensure every plate reflects luxury hotel standards.​
• Support chef interaction with guests during chef's tables and live stations.​
• Handle guest requests and dietary requirements professionally.​
• Assist with VIP events and culinary promotions.​
• Contribute creative ideas for seasonal festivals and special menus.​

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Qualifications​

• Diploma or Degree in Culinary Arts or Hospitality Management preferred.​
• Minimum 4–6 years' experience in luxury hotels or fine dining restaurants.​
• At least 2 years as Junior Sous Chef or Sous Chef in Japanese or Nikkei cuisine.​
• Previous luxury hotel experience preferred.​
• Pre-opening experience is highly desirable.​

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Technical Skills​

• Advanced Japanese culinary techniques.​
• Strong seafood knowledge.​
• Sushi and sashimi preparation.​
• Robata and charcoal grilling.​
• Tempura preparation.​
• Peruvian cuisine fundamentals.​
• Menu engineering.​
• Food costing.​
• Inventory management.​
• HACCP certification.​
• Microsoft Office knowledge preferred.​

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Competencies​

• Leadership​
• Team development​
• Communication​
• Attention to detail​
• Time management​
• Creativity​
• Problem solving​
• Organization​
• Adaptability​
• Guest focus​
• Integrity​
• Passion for culinary excellence​

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Physical Requirements​

• Ability to stand for extended periods.​
• Ability to lift up to 25 kg.​
• Comfortable working in hot and fast-paced kitchen environments.​
• Flexible to work weekends, evenings and public holidays.