Job Openings Sous Chef (Japanese Cuisine)

About the job Sous Chef (Japanese Cuisine)

Our client, a 5* international luxurious beachfront retreat with a majestic mountain view, is currently seeking a highly motivated Sous Chef (Japanese Cuisine) to join their dynamic culinary team.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

  • Minimum 2 years of experience as a Sous Chef or in a similar leadership role within luxury hotel or resort kitchens
  • Expertise in Japanese cuisine, with a deep understanding of traditional techniques and modern presentation
  • Solid foundation in kitchen operations, including inventory control, food safety, and staff supervision
  • Ability to train, guide, and inspire junior chefs while upholding high culinary standards
  • Culinary diploma or relevant professional training from a recognized institution is preferred
  • Excellent communication and organizational skills
  • Strong knowledge of HACCP and global kitchen hygiene protocols
  • Creative, detail-focused, and able to perform under pressure in a high-volume, quality-driven setting
  • Fluent in English; additional languages are an advantage
  • Willingness to work flexible hours, including weekends and public holidays

Responsibilities:

  • Support the Executive Chef in overseeing daily kitchen operations, with a primary focus on Japanese culinary offerings
  • Ensure consistent quality and authenticity in all Japanese menu items, from preparation to plating
  • Supervise, train, and mentor the culinary team to uphold the highest food and hygiene standards
  • Participate in menu planning, recipe standardization, and cost control for Japanese dishes
  • Maintain proper inventory levels, ordering, and storage of specialty ingredients
  • Monitor food waste, portion control, and kitchen efficiency
  • Promote a collaborative and professional kitchen culture
  • Take charge in the absence of the Executive Chef, ensuring seamless kitchen operations

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