Japanese Sous Chef

Job description

Company Description

Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick  Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 420 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club.

Job Description

·   Assist the (Japanese Chef) Head Chef in daily kitchen operations.
·   Supervise and train kitchen staff.
·   Ensure all dishes are prepared to the highest standards.
·   Manage inventory and order supplies as needed.
·   Develop new menu items in collaboration with the Head Chef.
·   Maintain a clean and organized kitchen environment.
·   Ensure compliance with food safety and hygiene regulations.
·   Monitor food quality and presentation.
·   Assist in planning and executing special events and catering.
·   Handle customer feedback and resolve any issues promptly.
·   Work closely with the front-of-house team to ensure smooth service.
·   Manage kitchen schedules and staff rotations.
·   Conduct regular kitchen inspections and audits.
·   Assist in budget management and cost control.
·   Stay updated on industry trends and new culinary techniques.

Qualifications

·  Proven experience as a Sous Chef or similar role in a Japanese restaurant.
·   In-depth knowledge of Japanese culinary techniques and ingredients.
·   Strong leadership and team management skills.
·   Excellent organizational and time management abilities.
·   Ability to work efficiently under pressure.
·   Strong attention to detail and commitment to quality.
·   Good communication and interpersonal skills.
·   Ability to develop and execute new menu items.
·   Knowledge of food safety and hygiene regulations.
·   Flexibility to work evenings, weekends, and holidays.
·   Culinary degree or relevant certification is a plus.
·   Passion for Japanese cuisine and culture.
·   Ability to handle customer feedback professionally.
·   Experience in inventory management and cost control.
·   Creative and innovative mindset.