Sous Chef Japanese

• Minimum 4–5 years of experience in Japanese cuisine, preferably as a Sous Chef.
• Solid understanding of Japanese cooking techniques, including grilling, deep frying, steaming, and knife skills.
• Strong knowledge of preparing a wide range of Japanese menu items, such as sushi, sashimi, donburi, ramen, hot kitchen and grill/robata
• Knowledge of traditional Japanese ingredients, including wasabi, miso, dashi, mirin, shoyu, and related components.
• Good understanding of food safety, hygiene standards, and kitchen cleanliness.
• Able to manage an assigned kitchen section independently during service.
• Strong attention to taste consistency, food quality, and presentation.
• Willingness to learn, disciplined, and able to work in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Flexible with working hours, including weekends and holidays.

Responsibilities

• Handle daily operations of the assigned kitchen section according to standards.
• Prepare and cook Japanese dishes in line with recipe and quality guidelines.
• Ensure proper mise en place, stock rotation (FIFO), and portion control.
• Maintain cleanliness and hygiene of the work area and equipment.
• Coordinate with Head Chef, CDP, and other kitchen sections to ensure smooth service.
• Monitor ingredient usage to minimize waste and support food cost control.
• Assist in training Commis Chefs and new team members when needed.
• Follow all kitchen SOPs, safety, and hygiene regulations.