Sous Chef (Senior Chef)

About the Role

We are looking for a dedicated Sous Chef to support our fine dining Japanese kitchen. You will work closely with the Executive Chef in preparing high-quality Japanese cuisine, ensuring consistency, smooth kitchen operations, and a great dining experience for our guests.

Responsibilities

. Has broad spectrum of basic Japanese Culinary techniques.

. Assist the Executive Chef in daily kitchen operations.

. Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.

. Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavour.

. Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.

. Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

. Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

. Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

. Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirements:

. Min professional certification in a culinary-related field.

. Min 3 years leadership experience in Japanese fine-dining establishment.

. Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.

. Able to multitask and work efficiently under pressure.

. Strong knowledge of HACCP and food safety standards.

. Good interpersonal, communication, and supervisory skills.

. Flexibility to work split shifts, including weekends and public holidays.