General Description:

As the Sous Chef of Kosen, your primary role is to support the Executive Chef in creating exceptional culinary experiences that delight our guests. Your expertise in Japanese cuisine, strong leadership skills, and meticulous attention to detail will contribute to maintaining the highest standards of quality, flavor, and presentation. Working closely with the culinary team, you will help lead the kitchen operation to ensure a seamless and memorable dining journey for every guest.

Essential Functions: including but not limited to;

Culinary Excellence:

• Assist the Executive Chef in developing and executing innovative Omakase menus that showcase the authenticity and artistry of Japanese cuisine.
• Oversee dishes' preparation, cooking, and presentation, maintaining consistency and adhering to the restaurant's culinary standards.
• Exhibit mastery in various Japanese culinary techniques, ingredients, and traditional flavors.

Kitchen Management:

• Coordinate daily kitchen activities, ensuring efficient workflow, organization, and collaboration among the culinary team.
• Monitor food production levels and adjust as necessary to meet guest demand while minimizing waste.
• Supervise and train kitchen staff to ensure they consistently deliver high-quality dishes.

Menu Planning and Execution:

• Collaborate with the Executive Chef on menu development, ingredient sourcing, and dish refinement to ensure a cohesive and balanced Omakase experience.
• Assist in creating food and beverage pairings that enhance the guest's overall dining journey.
• Innovate and contribute creative ideas to elevate the restaurant's offerings continuously.

Quality Control and Hygiene Standards:

• Maintain strict adherence to hygiene and safety standards, ensuring that the kitchen operation follows all health regulations.
• Conduct regular inspections of food preparation areas, equipment, and storage to uphold cleanliness and safety.

Guest Engagement and Experience:

• Engage with guests, explaining the nuances of each dish and sharing your knowledge of Japanese cuisine when requested.
• Collaborate with the front-of-house team to ensure seamless communication and an exceptional guest experience.

Leadership and Development:

• Support the Executive Chef in providing strong leadership and direction to the culinary team, setting a positive and collaborative tone in the kitchen.
• Mentor and coach junior kitchen staff, fostering their growth and development within the culinary profession.

Inventory and Procurement:

• Assist in managing inventory levels, ingredient ordering, and stock rotation to ensure freshness and minimize waste.
• Collaborate with suppliers to maintain strong relationships and optimize procurement practices.