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.
