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