Sous chef / Tapas

Sous Chef / Tapas Molecular Bar

Mandarin Oriental, Tokyo is looking for a Commis to join our Tapas Molecular Bar kitchen team.

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 / within the Tapas Molecular Bar kitchen in Tokyo, the Sous Chef is responsible for the daily operation of the assigned kitchen section, including supervising and motivating team members, providing training, maintaining effective communication with both supervisors and subordinates, ensuring cleanliness and hygiene standards, and managing food ordering for the area.

The Sous Chef reports to the Chef de Cuisine.

As Sous Chef, you will be responsible for the following duties:

• 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 kitchens.
• Ensure all equipment is being maintained and cleaned regularly.
• https://careers.mandarinoriental.com/jobs/sous-chef-tapas-molecular-bar-tokyo-japan