Sous Chef - Japanese Concept

Job Summary

We are looking for an experienced Sous Chef with a strong background in authentic Japanese cuisine. The ideal candidate has hands-on experience preparing authentic Japanese dishes and sauces and has worked under or alongside Japanese Chefs.

Key Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.

• Ensure consistency and quality of authentic Japanese dishes.

• Prepare authentic Japanese sauces, stocks, and seasonings from scratch.

• Maintain food quality, hygiene, and kitchen standards.

• Train and supervise kitchen team members.

• Control food cost, inventory, and kitchen efficiency.

• Ensure compliance with food safety and sanitation standards.

Job Requirements

• Minimum 3–5 years of experience as a Sous Chef or Senior CDP in a Japanese concept restaurant.

• Experience in premium casual dining or upscale Japanese restaurants.

• Strong knowledge of authentic Japanese cuisine.

• Able to prepare authentic Japanese sauces from scratch, including but not limited to: Teriyaki, Ponzu, Goma, Miso-based sauces, Tare, Yakitori sauce, Tsuyu, Dashi, Sesame dressing

• Experience working directly with a Japanese Chef.

• Strong understanding of traditional Japanese cooking techniques.

• Leadership experience supervising kitchen teams.

• Good understanding of HACCP and food safety.