Sous Chef (Japanese Cuisine)

Job Responsibilities:

• To take charge in the preparation of the Japanese cuisine
• To ensure consistent adherence to recipes, presentation standards, and food safety protocols
• To contribute to the development and refinement of the menu, incorporating innovative techniques and flavours
• To maintain a well-organised and efficient kitchen environment, optimising workflow and stock management
• To foster a positive and collaborative work culture within the kitchen team

Job Requirements:

• Minimum 3-4 years of experience in the preparation of Japanese cuisine
• Proficient in Japanese cooking techniques
• Preferably with deep understanding of traditional techniques and flavour profiles
• Excellent culinary skills, including proficiency in food preparation and plating
• Exceptional attention to detail and a commitment to maintaining the highest standards of food quality and presentation
• Excellent time management and problem-solving skills to ensure efficient kitchen operations
• Passionate about the culinary arts and driven to continuously learn and improve