SHORYU (MANCHESTER) - Sous Chef

Role: As Sous Chef you will stand second in the Shoryu kitchen hierarchy after the Head Chef, which will give you full control over the kitchen and direct responsibility for the food quality produced there, under executive head chef supervision

Duties:

• Responsible for Preparing and Cooking Japanese Cuisine


• Maintain all kitchen duties including stock checking and supplies.


• Ensure excellent personal and kitchen hygiene


• Be able to direct and guide team of chefs in providing a consistently high quality of food


• Ability to develop and define quality standards of food preparation and presentation of the food


• Work very closely with the management teams
  
  Must have minimum 1 year experience in a similar position


• Able to work in a fast pace environment.


• Good attitude, proactive and reliable