• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered to through effective control systems
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensuring compliance with all applicable food safety and regulations
• To prepare menu items such as sashimi, sushi, etc.

Qualifications

• Has at least 2 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills

Key Responsibilities:

Assisting the Head Chef in day-to-day operations

Overseeing the work of junior kitchen staff, providing guidance and support to ensure they are performing to the highest standard

Assisting with menu development and planning

Ensuring that all dishes are prepared to the highest standard, with a focus on quality and presentation

Managing inventory and ordering supplies as needed

Helping to maintain food safety and hygiene standards, ensuring the kitchen is clean and properly set up at all times

Supporting the Head Chef and promoting a positive and productive work environment

Requirements:

2+ years of experience as a Sous Chef or similar role in a busy restaurant kitchen, preferably

Strong culinary skills, with a passion for preparing high-quality dishes

Excellent leadership and communication skills, with the ability to manage and motivate a team

Ability to work well under pressure, with excellent time-management skills in a fast-paced environment

Ability to multitask and prioritise tasks in a busy kitchen, with strong attention to detail