Executive Sous Chef

TORIO JAPANESE RESTAURANT PTE. LTD.; Singapore; On-site; SGD 55,000 - 85,000; Full time

Job summary

TORIO JAPANESE RESTAURANT PTE. LTD. is seeking an Executive Sous Chef to lead food preparation and presentation at the Sushi Counter, ensuring quality, consistency, and efficient operation.

You will manage costings, inventory, hygiene standards, and guest service in a collaborative kitchen team, while mentoring staff and driving creativity in menu presentation. Proven sushi experience and strong leadership are required; English communication with the team and guests is essential.

Qualifications

• Relevant experience in sushi preparation and kitchen operations.
• Service-oriented attitude with a self-driven and outgoing personality.
• Strong interpersonal skills to build teamwork and guest rapport.

Responsibilities

• Manage smooth operation of food and beverage production at the Sushi Counter to deliver high-quality cuisine
• Maintain accurate costings to support budget adherence and profitability
• Order stocks in correct quantities, ensuring quality and cost-effectiveness for seamless kitchen operations
• Enforce hygiene and food safety standards to comply with regulatory requirements and protect guest health
• Respond promptly and professionally to diner complaints and feedback to enhance guest satisfaction
• Communicate effectively in English to coordinate with team members and engage with guests
• Demonstrate leadership by motivating team members and fostering a positive work environment
• Apply creativity to menu presentation and food preparation to enhance guest experience

Skills

Sushi preparation

Kitchen operations

Leadership

Guest service

Job description

Company Overview

We are a vibrant team committed to creating a friendly dining environment that consistently exceeds guest expectations through teamwork and dedication.

Job Summary

Join us as a Executive Sous Chef to lead food preparation and presentation at the Sushi Counter, ensuring quality, cost control, hygiene, and excellent guest service in a collaborative team setting.

Responsibilities

• Manage the smooth and efficient operation of food and beverage production at the Sushi Counter to deliver high-quality cuisine
• Maintain accurate costings to support budget adherence and profitability
• Order stocks in correct quantities, ensuring quality and cost-effectiveness for seamless kitchen operations
• Enforce hygiene and food safety standards to comply with regulatory requirements and protect guest health
• Respond promptly and professionally to diner complaints and feedback to enhance guest satisfaction
• Communicate effectively in English to coordinate with team members and engage with guests
• Demonstrate leadership by motivating team members and fostering a positive work environment
• Apply creativity to menu presentation and food preparation to enhance guest experience

Preferred competencies and qualifications

• Relevant experience in sushi preparation and kitchen operations
• Service-oriented attitude with a self-driven and outgoing personality
• Strong interpersonal skills to build teamwork and guest rapport