Junior Sous Chef / ジュニアスーシェフ（ルームサービス・バーラウンジ）

The Junior Sous Chef is responsible for contributing to menu creation, managing and training the kitchen team, and providing exceptional experiences to guests and members while managing food costs.

Requirements

• Contribute to menu creation
• Effectively manage, train, and organize kitchen staff
• Consistently provide dishes of consistent quality
• Manage customer responses
• Effectively manage rotation and secure resources
• Support brand standards
• Manage food costs
• Knowledge of activities and their impact in other departments
• Compliance with food safety and sanitation standards