Job openings for sous chef in japan

Food preparation: Preparing dishes and specialty foods
Kitchen management: Supervising kitchen staff, delegating tasks, and ensuring efficient operation
Menu planning: Contributing to menu development
Inventory and supply management: Tracking inventory, ordering supplies, and assisting with inventory management
Training: Training new kitchen employees
Administrative duties: Handling administrative duties
Food safety: Ensuring compliance with food safety standards
Equipment maintenance: Monitoring and maintaining kitchen equipment
Cleanliness: Keeping stations clean