Sous Chef – Japanese Restaurant

Sous Chef – Japanese Restaurant

Responsibilities:

• Assist the Head Chef in overseeing daily kitchen operations.
• Supervise and support kitchen staff to ensure smooth workflow and high-quality food preparation.
• Prepare and cook Japanese dishes (sushi, ramen, tempura, hot dishes) according to the restaurant’s standards.
• Ensure strict compliance with hygiene, safety, and food quality standards (HACCP and local regulations).
• Monitor inventory, control food costs, and report shortages to management.
• Contribute to menu planning and suggest improvements or new dishes.
• Step in as acting Head Chef during absences, ensuring full operational continuity.

Requirements:

• Minimum 5 years of kitchen experience, with at least 2 years as a Sous Chef or senior chef role.
• Strong knowledge of Japanese cuisine (sushi, ramen, sauces, hot kitchen dishes).
• Leadership skills with the ability to train, motivate, and manage kitchen staff.
• Ability to perform well under pressure while maintaining consistency and quality.
• Commitment to hygiene, safety, and food cost control.
• Good communication skills; English is preferred.

Benefits:

• Competitive salary package (based on experience).
• Housing allowance or accommodation provided.
• Meals during duty.
• Career development opportunities in Japanese cuisine.
• Professional and supportive work environment.

Job Type: Full-time

Pay: From ﷼2,000.00 per month