About Us

At KYO KOHEE, we craft more than just drinks-we serve thoughtfully prepared Japanese-inspired set meals that bring warmth and comfort to the everyday dining experience. Our offerings include dishes like Hambagu Steak, Grilled Salmon, Fried Seafood Udon, and Ochazuke-each made with care, balance, and detail.

We are looking for a skilled and experienced Sous Chef with a strong understanding of Japanese cuisine, set meal presentation, and kitchen leadership. If you take pride in quality, consistency, and nurturing a collaborative team, we want you to be part of our culinary journey.

Key Responsibilities

Culinary Execution & Standards

Lead the preparation and execution of all food items on the set meal menu (hambagu, grilled fish, udon, ochazuke, curry, etc.), ensuring taste, portion, and plating consistency across every dish
Uphold and refine standard recipes and plating guides to maintain brand identity and operational efficiency
Oversee mise en place for lunch operations, including soup stocks, tamago, chawanmushi, namuru, seaweed salad, and side dishes
Monitor quality control at every stage-from ingredient prep to final plate-up

Kitchen Operations & Compliance

Oversee the smooth flow of daily kitchen operations, service timing, and prep list execution
Enforce strict compliance with SFA food safety and hygiene regulations, including internal HACCP standards
Maintain daily cleaning checklists, temperature logs, and hygiene practices
Plan and execute regular deep cleaning, equipment maintenance, and kitchen audits

Inventory & Cost Control

Manage ingredient ordering, inventory tracking, and supplier coordination to ensure cost-efficiency and freshness
Assist in costing of new dishes, portion control, and yield management
Perform stock takes and ensure accurate reporting of usage, spoilage, and wastage

Team Leadership & Development

Supervise and guide junior kitchen team members and part-timers assign stations and shift duties based on kitchen needs
Conduct on-the-job training, especially for key components like donburi toppings, tamago, and udon assembly
Maintain a positive, respectful kitchen culture that supports communication between back and front of house
Address performance or discipline issues professionally, in alignment with company policies

Menu & Process Development

Collaborate with the Head Chef or Management on new dish development, R&D, and seasonal menu refreshes
Provide input on improving kitchen workflows, prep efficiencies, and sustainability of kitchen processes
Support documentation of SOPs and menu onboarding materials

Requirements

Comfortable working 6 days a week including weekends/PH
Minimum 2-3 years experience in a similar chef role (preferably in Japanese or Asian fusion concepts)
Culinary diploma/certificate or equivalent practical experience
Skilled in the preparation of Japanese set meals (teishoku) and components such as miso soup, tamago, namuru, grilled items, etc.
Proficient in portion control, consistency, and plating for dine-in and takeaway
Understanding of kitchen costings, inventory tracking, and supplier coordination
Able to lead junior staff and support team development
Strong attention to detail and time management
Positive and respectful team player with a hands-on, solutions-focused attitude
Able to converse effectively in English and chinese

What We Offer

14 days Annual Leave
Flexi Benefits $200/year (gym, dental, wellness, etc.)
Medical Coverage
Performance Bonus
Career Progression Path & Pay Increments
Overseas Training Opportunities (Japan, Australia, Indonesia)
Supportive and respectful workplace culture

To Apply

Please send in your detailed resume with recent photo, including:

Work experience (with references)
Expected salary
Earliest availability
Relevant certifications

Email:
Join us in redefining modern Japanese comfort food at KYO KOHEE.

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