Sous Chef

The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests.

This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes.

The Sous Chef should be experienced in working in fine-dining , technically advanced kitchens and be capable of handling a high-volume setting with efficiency.

• Be an ambassador for KYU by meeting and exceeding KYU Core Objectives and Values.
• Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction.
• Ensure KYU culture is reflected in all aspects of the business.
• Lead by example by inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, cost efficiency, and sales.
• Respond to guests’ requests promptly and accurately, creating a positive and memorable experience.

• Work with the ESC for timely maintenance and equipment repairs.
• Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists.
• Compose and pass on the End-of-Day (EOD) Report with information from each shift.
• Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents.
• Attend all required meetings, including FOH Preshift , BOH Manager Meetings, and In-House Manager Meetings.
• Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements.
• Train new cooks on KYU Standard Operating Procedures (SOPs) and food specifications.
• Assist the ESC with weekly inventory and input.