Sushi Sous chef

Al Khozama Investment; Riyadh; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player seeks a highly skilled Sushi chef to support day-to-day operations in a high-end Sushi bar. This role involves providing operational leadership, ensuring food quality, and training staff. The ideal candidate will have a passion for Japanese cuisine and exceptional leadership skills. Join a vibrant team where your culinary expertise and management abilities will shine, contributing to an exceptional dining experience. If you thrive in a fast-paced environment and are committed to excellence, this opportunity is perfect for you.

Qualifications

• 5+ years in high-end Sushi or Japanese cuisine restaurants.
• 1+ year of management experience in a similar setting.
• Advanced English speaking skills.

Responsibilities

• Assist the Sushi head chef in daily operations and menu development.
• Ensure quality and consistency in food production.
• Lead staff training and development.

Skills

Sushi and Japanese cuisine skills

Leadership

Communication

Financial management

Problem-solving

Team management

Customer service

Education

Culinary Arts Degree

Job description

Highly skilled professional able to assist the Sushi head chef in providing operational leadership and support for the day-to-day functions of the entire Sushi bar, including catering, events, food production, menu development and implementation, inventory management, and vendor communication and management. Responsible for ensuring the consistency and quality of the food produced, from conception to execution, guided by the Sushi head chef. Assists the Sushi head chef in overseeing and planning all culinary aspects related to home and outside catering.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:

• Display exceptional leadership by creating a positive work environment, counseling employees as appropriate, and demonstrating a professional management approach.
• Provide directions for daily operations in the Sushi bar.
• Plan food design to align with dish aesthetics, taste, brand concept, and guidelines.
• Perform additional duties as required and observe company rules and procedures.
• Understand and embody brand values and culture throughout operations.
• Lead by example with honesty and integrity.
• Identify staff development needs and provide coaching, mentoring, and training.
• Delegate tasks appropriately to develop staff capabilities.
• Understand employee roles sufficiently to perform their duties in their absence or identify suitable replacements.
• Utilize interpersonal and communication skills to lead and influence staff.
• Guide staff by setting performance standards and monitoring outcomes.
• Recognize and maintain high standards of product quality, presentation, and flavor.
• Maintain quality levels in receiving, storage, production, and presentation, ensuring consistency and adherence to brand standards.
• Monitor finished products for quality and presentation before service.

ADMINISTRATION:

• Keep SOPs, manuals, and recipes up to date.
• Ensure compliance with legal food handling and sanitation standards.
• Maintain required food handling and sanitation certifications for all staff.
• Follow proper food handling procedures and temperature controls.
• Ensure all kitchen equipment is properly maintained and compliant with health regulations.
• Uphold grooming and hygiene standards for staff.
• Follow safety procedures and report hazards or accidents.
• Perform general administrative duties and participate in training and meetings.

COMMUNICATION:

• Lead daily management briefings and share relevant information.
• Attend weekly management meetings and provide updates.
• Ensure effective interdepartmental communication.
• Participate in daily team briefings.
• Communicate proactively using appropriate tools.
• Report daily and weekly to management.
• Enhance service quality through effective communication and coaching.

FINANCE:

• Manage financial reports and menu costing in line with brand guidelines.
• Coordinate with purchasing for procurement needs.
• Discuss daily food cost reports with relevant teams.
• Adhere to the operational budget and take corrective actions as needed.
• Monitor expenses, inventory, and wastage reports.
• Control stock levels and ensure proper purchasing, receiving, and storage.
• Prevent pilferage and manage inventory effectively.

GUEST RELATION:

• Understand and anticipate guest needs.
• Provide exceptional service to enhance satisfaction and retention.
• Handle complaints courteously and effectively.
• Review guest feedback and identify areas for improvement.
• Proactively collaborate with other departments to meet guest expectations.
• Respond promptly to guest issues related to culinary services.

JOB ROLE SPECIFICATIONS:

• Over 5 years of experience in high-end Sushi or Japanese cuisine restaurants.
• At least 1 year of management experience in a similar setting.
• Advanced English speaking skills.
• Exceptional skills in high-standard Sushi and Japanese cuisine.
• Ability to manage people and collaborate across functions.
• Remain calm and solution-oriented under pressure.
• Passion for continuous learning.
• Excellent leadership and communication skills.

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