About the job
Position: Japanese Nikkei Junior Sous Chef
Department: Culinary
Reports to: Sous Chef/Chef De Cuisine
POSITION OVERVIEW
We are seeking a dynamic and innovative Junior Sous Chef who specializes in Japanese Nikkei cuisine—a unique blend of traditional Japanese culinary techniques with the vibrant flavors of Peruvian ingredients. The ideal candidate will demonstrate skill in executing high-volume service while ensuring precision, consistency, and exceptional presentation. You will support the Sous Chef and Chef de Cuisine in food preparation, kitchen leadership, staff training, and menu development, all while fostering a passion for Nikkei culinary heritage and seasonal produce to create elevated guest experiences.
KEY RESPONSIBILITIES
Operations
- Oversee all aspects of restaurant, banquet, and food production operations, delegating tasks to kitchen staff effectively.
- Ensure all restaurant and banquet setups are completed accurately, maintaining impeccable timing and the highest food quality standards during service.
- Implement and monitor portion control measures based on recipe cards and butchery tests to minimize waste and spoilage.
- Manage inventory and ensure proper storage and recycling of leftovers.
- Facilitate effective communication within the kitchen and with other departments.
- Collaborate with receiving and storeroom teams to guarantee that all received goods meet the hotel's quality standards.
- Lead food tasting sessions and guide chefs in the implementation of new menu items.
- Update recipe cards and assist in menu planning for promotional events.
CORE COMPETENCIES
- Expertise in Nikkei cuisine preparation (e.g., tiradito, ceviche, causa, sushi rolls infused with Peruvian flavors).
- Proficient in Japanese cooking techniques including sushi, sashimi, tempura, donburi, and robata.
- Exceptional knife skills and fish fabrication abilities.
- Strong kitchen operations and inventory management skills.
- Artistic plating and presentation with a focus on fusion aesthetics.
- Knowledge of HACCP guidelines and a commitment to ensuring compliance among staff.
- Collaboration with the Chief Steward to ensure cleanliness and adherence to cleaning schedules.
- Leadership and coaching abilities for kitchen staff.
- Coordination of service for both à la carte and banquet dining.
TRAINING AND DEVELOPMENT
- Conduct on-the-job training for kitchen staff related to culinary skills and new menu offerings.
- Facilitate employee orientation for new hires.
- Ensure that all staff comply with hotel regulations concerning fire safety and emergency procedures.