Sous Chef/ Line Cook

The sous chef serves as the second-in-command in the kitchen, reporting directly to the head chef. Their responsibilities include:

1. Leadership & Supervision:

   • Assisting the head chef with menu planning, execution, and maintaining quality.
   • Overseeing the kitchen team, ensuring smooth operations during service.
   • Training and mentoring junior kitchen staff, including line cooks.

2. Culinary Execution:

   • Preparing key dishes that require advanced techniques, such as sashimi, yakitori, or tempura.
   • Ensuring consistency in plating and presentation.
   • Handling special requests, dietary restrictions, or VIP dishes.

3. Operations & Quality Control:

   • Managing inventory and ordering specialized ingredients like fresh fish, miso, or sake.
   • Ensuring food safety and hygiene practices are strictly followed.
   • Stepping in for the head chef when needed.

4. Menu Development:

   • Contributing to seasonal menu changes, ensuring authenticity while introducing creative touches.

Line Cook

Line cooks are the backbone of the kitchen, responsible for preparing dishes during service. Their tasks include:

1. Station Responsibilities:

   • Managing a specific station, such as grilling (yakitori), frying (tempura), or cold prep (sashimi, salads).
   • Preparing mise en place (ingredient preparation) before service.

2. Cooking & Execution:

   • Following recipes and ensuring dishes are prepared to exact specifications.
   • Working quickly and efficiently during peak service hours.

3. Team Collaboration:

   • Communicating with the sous chef and head chef for timing and coordination.
   • Helping other stations when needed to ensure smooth service.

4. Cleaning & Maintenance:

   • Keeping their station organized and clean during and after service.
   • Monitoring equipment and reporting issues to the sous chef.