Chef and Asst Chef

Responsibilities

• SOP Execution & Food Quality
• Ensure all food preparation and cooking are carried out according to Tonkatsu Daiki SOP.
• Maintain consistency in tonkatsu frying, resting, slicing, plating, curry preparation, rice cooking, cabbage preparation, and side dishes.
• Conduct quality checks before dishes are served.
• Ensure portion control and presentation standards are followed.
• Kitchen Operations
• Manage assigned kitchen stations during service.
• Coordinate food preparation and service flow.
• Ensure orders are prepared efficiently and accurately.
• Communicate with FOH regarding waiting times and special requests.
• Training & Coaching
• Train Assistant Chefs and Kitchen Assistants according to company SOP.
• Demonstrate proper cooking techniques and workstation organisation.
• Ensure new staff can perform duties independently after training.
• Cleanliness & Food Safety
• Ensure compliance with SFA food hygiene standards.
• Maintain cleanliness of all kitchen areas.
• Ensure proper storage, labelling, and stock rotation (FIFO).
• Inventory Control
• Monitor ingredient usage.
• Report shortages and wastage to Head Chef.
• Assist with stock counts and inventory management.
• Team Support
• Support Head Chef in daily operations.
• Assist with food running when FOH is overwhelmed during peak periods.
• Maintain teamwork and communication between BOH and FOH.

Additional Information

Chef (Kitchen Operations Chef) Position Summary The Chef is responsible for executing and maintaining Tonkatsu Daiki's kitchen SOPs, ensuring food quality, consistency, preparation standards, hygiene compliance, and smooth daily kitchen operations. The Chef works closely with the Head Chef and supports the training and supervision of Assistant Chefs.

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