06/08/2026
๐๐ ๐ฉ๐๐ซ๐ญ ๐จ๐ ๐๐๐ง ๐๐๐๐ข๐๐ข๐ ๐๐๐ง๐ ๐จ๐ง ๐
๐๐ฆ๐ข๐ฅ๐ฒ
As our Junior Sous Chef (Japanese Cuisine), you will assist the Executive Chef and Sous Chefs in managing daily kitchen operations while leading our line cook team. You will ensure peak kitchen performance by mastering traditional Japanese food production, training kitchen staff, managing food stock, and upholding strict safety and quality standards.
Key Responsibilities:
โข Precision Food Production: Cook authentic Japanese dishes (including sushi, sashimi, and hot station items) with exceptional precision and expert knife skills.
โข Kitchen Leadership & Training: Train, guide, and motivate line cooks and kitchen staff during high-volume shifts to ensure seamless team ex*****on.
โข Quality & Safety Assurance: Perform continuous checks on food freshness, taste, temperature, and strict adherence to food safety rules.
โข Stock & Cost Control: Assist leadership in managing kitchen inventory, tracking food costs, and placing accurate raw ingredient orders.
โข Station Supervision: Oversee prep work and line operations to maintain consistent ex*****on and presentation across all dishes.
What We Are Looking For
โข Experience: 3 to 5 years of proven culinary experience working in professional Japanese kitchens or luxury hotel environments.
โข Skills: Expert knife handling skills, deep knowledge of traditional Japanese cooking techniques, and basic computer proficiency for operational management.
โข Certifications: Educational background from a recognized culinary school along with a valid food safety certification.
โข Leadership: Strong communication abilities and a passion for mentoring junior team members during busy operational shifts.
Apply now: [email protected]
Application deadline: 25 August, 2026
