As a Sous Chef specializing in Japanese cuisine, you will assist the Japanese Chef De Cuisine in overseeing the daily kithcen operations, ensuring the highest standards of culinary excellence, food safety and guest satisfaction. You will lead and inspire a team of culinary professionals in delivering authentic and innovative Japanese dishes including sushi, sashimi, tempura and teppanyaki while maintaining to its high quality and standards. Key responsibilities include supervising food preparation and presentation, developing seasonal menus, managing inventory and cost controls and training kitchen team in traditional and modern Japanese techniques.

As a Sous Chef specializing in Japanese cuisine, you will assist the Japanese Chef De Cuisine in overseeing the daily kithcen operations, ensuring the highest standards of culinary excellence, food safety and guest satisfaction. You will lead and inspire a team of culinary professionals in delivering authentic and innovative Japanese dishes including sushi, sashimi, tempura and teppanyaki while maintaining to its high quality and standards. Key responsibilities include supervising food preparation and presentation, developing seasonal menus, managing inventory and cost controls and training kitchen team in traditional and modern Japanese techniques.

• Diploma or Degree in Culinary Arts or a related field.• Minimum of 5 years of experience in a Japanese kitchen including at least 2 years in similar role preferably in a luxury hotel or fine dining environment.• In-depth knowledge of traditional and contemporary Japanese cuisine, including sushi, sashimi, tempura, teppanyaki and kaiseki-style plating.• Strong leadership and team management skills with the ability to train and mentor junior chefs. • Creativity, attention to detail and a passion for delivering exceptional culinary experiences.• Diploma or Degree in Culinary Arts or a related field.• Minimum of 5 years of experience in a Japanese kitchen including at least 2 years in similar role preferably in a luxury hotel or fine dining environment.• In-depth knowledge of traditional and contemporary Japanese cuisine, including sushi, sashimi, tempura, teppanyaki and kaiseki-style plating.• Strong leadership and team management skills with the ability to train and mentor junior chefs. • Creativity, attention to detail and a passion for delivering exceptional culinary experiences.