Sous Chef

Description

We are seeking an experienced Sous Chef to join a hospitality group in the Central Area. The role involves overseeing daily kitchen operations, ensuring food quality and presentation, and supporting the Executive Chef in managing the team. The position offers the opportunity to contribute to menu development, maintain high culinary standards, and lead in a fast-paced hospitality environment. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Assist the Executive Chef in daily kitchen operations and oversee the team * Ensure food preparation, portioning, and presentation meet brand standards * Inspect product quality during and after preparation, adjusting as required * Collaborate on menu creation, specials, and VIP requirements * Monitor kitchen staff grooming, attendance, and performance * Maintain compliance with food safety, HACCP, and hygiene regulations * Supervise inventory management, supplies, and equipment care * Take charge of the kitchen during the Executive Chef’s absence

Qualifications and Requirements

* Degree in Culinary Arts or related field preferred * Minimum 5 years of culinary experience, with at least 1 year as Junior Sous Chef * Strong knowledge of Japanese cuisine and culinary techniques * Familiarity with HACCP, sanitation, and food safety practices * Ability to manage multiple priorities in a fast-paced environment * Strong leadership, teamwork, and problem-solving skills

Working Condition

Working hours

6 days per week, including weekends and holidays; long hours and shift flexibility required