Junior Sous Chef

Junior Sous Chef / K'shiki

Mandarin Oriental, Tokyo is looking for a Junior Sous Chef to join our Kitchen Team at K'shiki, Italian Dining.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental, Tokyo renowned for its sophisticated luxury and award-winning service, is located in the prestigious Nihonbashi district. A true culinary destination, it features a selection of worldclass dining experiences set against stunning views of the city skyline and Mt. Fuji. 

About the job

Based at the Mandarin Oriental, Tokyo, the Junior Sous Chef is well equipped to be a leader in the Italian Kitchen. He/she is responsible to assist the Sous Chef with the daily operational requirements and the smooth running of the kitchen as mandated by the Chef de Cuisine and in order to acquire maximum customer satisfaction and profitability. He/she should be a passionate leader, with a keen focus on the team growth and wellbeing. The Chef de Partie reports to the Sous Chef and to the Chef de Cuisine.

As a Junior Sous Chef, you will be responsible for:

·       Responsible to supervise and prepare all food in his/her assigned section.

·       Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standard.

·       Have full knowledge of all menus being offered in the respective kitchen at any one time.

·       Ensure that all conducted training of food preparation, hygiene and grooming standards is relayed, understood and followed by his/her subordinates.

·       To ensure that all kitchen Mise en Place is prepared according to production plan.

·       Forecast the mise en place for the day ahead based on the business

·       To carry out daily checks of all refrigerators and freezers.

·       Check food storage areas and refrigerators for cleanliness and proper functioning least twice daily and follow the CCP list.

·       Concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.

·       To ensure constant rotation of all stocks in the kitchens.

·       To ensure highest standard of hygiene are always adhered to throughout Food preparation.

·       Keep Chef de cuisine informed about all aspects of assigned section, including equipment, working environment, staff problem and department relations.

·       Responsible for the cleanliness of respective section.

·       Ensure all equipment is being maintained and cleaned regularly.

·       Always make sure the team keep work stations clear, clean and tidy.

·       Assist in other food production area as and when required.

·       Actively participate in all training activities.

·       Ensure full cooperation with all other service colleagues and departments.

·       In charge of the ordering for his assigned Kitchen.

·       Act as Chef de Cuisine in absence of the Chef de Cuisine.

·       Prepare monthly work schedule for his subordinates. Keeping a tight control on productivity and overtime.

·       Liaise with outlets and production Managers to discuss and establish requirements and solve operational problem

·       Liaise with Engineering to ensure that all equipment is properly maintained and in good working order.

·       Perform any other duties as required by the Executives Chef, Executive Sous Chef, Chef de Cuisine from time to time.

• Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standard.

• Have full knowledge of all menus being offered in the respective kitchen at any one time.

• Ensure that all conducted training of food preparation, hygiene and grooming standards is relayed, understood and followed by his/her subordinates.

• To ensure that all kitchen Mise en Place is prepared according to production plan.

• Forecast the mise en place for the day ahead based on the business

• To carry out daily checks of all refrigerators and freezers.

• Check food storage areas and refrigerators for cleanliness and proper functioning least twice daily and follow the CCP list.

• Concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.

• To ensure constant rotation of all stocks in the kitchens.

• To ensure highest standard of hygiene are always adhered to throughout Food preparation.

• Keep Chef de cuisine informed about all aspects of assigned section, including equipment, working environment, staff problem and department relations.

• Responsible for the cleanliness of respective section.

• Ensure all equipment is being maintained and cleaned regularly.

• Always make sure the team keep work stations clear, clean and tidy.

• Assist in other food production area as and when required.

• Actively participate in all training activities.

• Ensure full cooperation with all other service colleagues and departments.

• In charge of the ordering for his assigned Kitchen.

• Act as Chef de Cuisine in absence of the Chef de Cuisine.

• Prepare monthly work schedule for his subordinates. Keeping a tight control on productivity and overtime.

• Liaise with outlets and production Managers to discuss and establish requirements and solve operational problem

• Liaise with Engineering to ensure that all equipment is properly maintained and in good working order.

• Perform any other duties as required by the Executives Chef, Executive Sous Chef, Chef de Cuisine from time to time.

As a Junior Sous Chef, we expect from you:

• 1-2 years relevant experience in similar capacity
• Self-motivated and responsible
• Independent and able to work under pressure
• 10+ year culinary experience as chef is needed if you need to obtain the Skilled Labor visa to work in Japan

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right worklife balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

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