Saucier Chef/Sauce Chef
Full-time
Description
Saucier Chef/Sauce Chef
Experience: 3–5+ years in a professional kitchen, preferably in hotels, fine dining, or upscale in Japanese restaurants.
Key responsibilities:
Prepare and maintain high-quality sauces, Ponzu, Yuzu, gravies, stocks, and reductions.
Prepare meat, poultry, fish, and other dishes requiring sauce work.
Ensure consistency, taste, presentation, and portion control.
Manage mise end place and coordinate with the Chef de Cuisine/Sous Chef.
Maintain food safety, hygiene, and kitchen standards.
Control ingredients and minimize food waste.
Train and supervise Commish Chefs or junior kitchen staff.
Please send your resume/CV
Vacancy posted 3 days ago
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