Sous Chef / Deputy Head Chef

Description

We are seeking a talented Sous Chef to join a wagyu-focused Japanese fine dining restaurant in Tanjong Pagar. The role involves assisting the Head Chef in ensuring smooth kitchen operations, supervising culinary staff, and maintaining the highest standards of quality and consistency. This position is ideal for an experienced chef with strong leadership skills and expertise in Japanese cuisine, ready to contribute to Michelin-level dining experiences. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Supervise and manage the kitchen in the absence of the Head Chef * Oversee and execute daily cooking tasks and plating presentation * Manage 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 * Contribute to menu development and new dish creation * Coordinate timing with the service team to ensure smooth operations * Uphold and teach culinary techniques in line with the restaurant’s concept

Qualifications and Requirements

* Minimum 5 years of experience in high-end Japanese cuisine (kaiseki, kappo, or traditional fine dining) * Prior leadership experience as a Sous Chef or Section Leader preferred * Strong knowledge of Japanese culinary techniques (dashi, grilling, simmering, frying, etc.) * Practical experience in ingredient handling and kitchen hygiene management * Team-oriented mindset with a passion for mentoring junior chefs * Basic communication skills in English or local language * Experience in Michelin-starred or overseas restaurants is an advantage * Mandarin or Japanese language ability is an advantage for guest interactions

Working Condition

Working hours

Full-time role, 5.5-day work week including weekends and public holidays