Sous Chef

5 days ago


Singapore STANAKA ET LUCKYRYU FOOD & BEVERAGE MANAGEMENT PTE. LTD. Full time
The Sous Chef assists the Head Chef in ensuring the smooth operation of the kitchen and managing the culinary staff. In this premium wagyu-focused Japanese restaurant, the Sous Chef plays a crucial role in maintaining the balance of quality, technique, speed, and teamwork, ensuring stable day-to-day operations.
■ Key Responsibilities:
  • Supervise and manage the entire kitchen in the absence of the Head Chef
  • Oversee and execute daily cooking tasks (grilling, simmering, frying, etc.) and plating presentation
  • Design and monitor food preparation and mise en place processes
  • Train, mentor, and evaluate junior chefs and kitchen staff
  • Collaborate with the Head Chef on ingredient procurement, inventory, and cost control
  • Enforce and oversee hygiene and food safety standards
  • Assist in developing new menu items through testing and proposing ideas
  • Coordinate dish-out timing with the service team to enhance customer experience
  • Uphold and teach culinary styles aligned with the restaurant's concept and brand philosophy
■ Qualifications:
  • Minimum 5 years of experience in high-end Japanese cuisine (kaiseki, kappo, or traditional restaurants)
  • Previous management experience as a Sous Chef or Section Leader preferred
  • Deep knowledge of traditional Japanese culinary techniques (dashi, grilling, simmering, frying, etc.)
  • Practical experience in ingredient handling and kitchen hygiene management
  • Strong team-oriented mindset with a passion for mentoring junior staff
  • Ability to give basic instructions in English or the local language (for overseas operations)
  • Experience working at Michelin-starred establishments or overseas restaurants is a plus
  • Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin or Japanesespeaking guests

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