Junior Sous Chef- Japanese cuisine (Milano)

Junior Sous Chef- Japanese cuisine (Milano)

09 ott
|
hosco_abroad
|
Milano

09 ott

hosco_abroad

Milano

Kuredhivaru Resort and Spa is a tropical oasis nestled in the Noonu atoll within 45 minutes seaplane journey from Male International Airport. The live and colorful house reef, the white sand beach and picture-perfect scenes make the resort as an ultimate beach holiday destination for both thrill seekers and leisure lovers. Each of our 105 villas boast a private pool, cozy terrace and direct access to the ocean. The contemporary and eco-friendly design of the villas offer our guests a comfortable accommodation and laid-back resort experience. To support the Senior Sous Chef in maintaining consistent food quality, Japanese culinary standards, hygiene, cost control and efficient daily kitchen operations, while supervising and developing the junior culinary team. - Support the Senior Sous Chef in the daily operation of the Japanese restaurant kitchen and ensure smooth, efficient service. - Supervise Chef de Partie, Demi Chef de Partie, Commis and other assigned kitchen staff during preparation and service. - Ensure all dishes are prepared and presented according to approved recipes,



portion sizes, plating standards and restaurant quality requirements. - Control daily mise en place and ensure all sections are fully prepared before each service. - Maintain strong standards of Japanese cuisine, including sushi, sashimi, raw seafood preparation, rice, sauces, garnishes and Japanese hot-kitchen production. - Monitor the quality, freshness, storage, thawing and handling of fish, seafood and other high-risk products. - Ensure full compliance with HACCP, food safety, hygiene, allergen control and resort sanitation standards. - Conduct daily checks of refrigerators, freezers, storage areas, product labeling, expiry dates and FIFO procedures. - Assist the Senior Sous Chef with daily requisitions, ordering, stock control and monitoring of product availability. - Control food waste, overproduction, portioning and responsible usage of premium imported ingredients. - Immediately repo

📌 Junior Sous Chef- Japanese cuisine (Milano)
🏢 hosco_abroad
📍 Milano

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