Sous Chef

Sous Chef (French-Japanese Fusion Cuisine Restaurant)
Sous Chef (French-Japanese Fusion Cuisine Restaurant)
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HR Generalist | Talent Acquisition & Management
About the Restaurant
Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.
This position as a
Sous Chef / Senior Sous Chef
will report to Executive Chef.
Job Responsibilities:
Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
Approve and finalize dishes before service to ensure presentation and taste meet quality standards
Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
Minimize waste and maximize thorough usage of food through proper and well-organized storage
Maintain excellent standards of food quality and production, ensuring consistency in all dishes
Maintain the highest standards of kitchen and food hygiene at all times
Resolve kitchen issues promptly to maintain smooth operations
Ensure safe and proper use of equipment at all times and to give guidance to other team members
Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
Assist in developing seasonal menu
Any other duties as assigned
Job Requirements:
Preferable Degree or Skills Certificate in Culinary Arts / Restaurant Management and Operations
5 to 7 years of relevant experience preferably in Japanese / Western fine dining
Preferably with strong communication skills and experience working with Japanese businesses, ideally possessing a deep understanding of Japanese business culture and communication styles
Possess comprehensive knowledge of individual specialty in handling all equipment and general culinary functions
Prior experience working in a pre-opening team would be advantageous
Work independently and good team player
Possess good communication and interpersonal skills
Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
Seniority level
Seniority level Mid-Senior level
Employment type
Employment type Full-time
Job function
Job function Quality Assurance and Customer Service
Industries Food and Beverage Services and Restaurants
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