GENJYU Japanese Cuisine Teppanyaki Sous Chef(和食調理 鉄板焼き スーシェフ)

Manage kitchen shift operations and ensure compliance with all food and beverage policies while estimating daily production needs. Personally prepare and cook foods of all types, supervise cooks and workers, and lead shifts by executing requests based on required specifications. Maintain purchasing, receiving, and food storage standards; ensure compliance with food handling, sanitation, and applicable laws; and operate all department equipment. Provide services above and beyond for customer satisfaction, interact with guests to obtain feedback, handle complaints, and set a positive example for guest relations. Achieve performance and budget goals, train employees in safety procedures, and coach staff to improve knowledge and skills.