Sous Chef

1 week 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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