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Japanese Cuisine Sous Chef


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We are looking for a dedicated and experienced Japanese Cuisine Sous Chef to join our culinary team. The ideal candidate will have a deep understanding of Japanese culinary techniques, ingredients, and traditions. As a Sous Chef, you will play a crucial role in assisting the Head Chef in managing the kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will be responsible for supervising kitchen staff, managing inventory, and ensuring that all dishes are prepared to perfection. Your creativity and passion for Japanese cuisine will be essential in developing new menu items and maintaining the authenticity of our offerings. You should be able to work efficiently under pressure, have excellent organizational skills, and be committed to delivering an exceptional dining experience to our guests. This role requires a strong leader who can inspire and motivate the kitchen team, maintain a positive work environment, and uphold the restaurant's reputation for excellence. If you have a passion for Japanese cuisine and a desire to grow your culinary career, we would love to hear from you.


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  • Assist the Head Chef in daily kitchen operations.
  • Supervise and train kitchen staff.
  • Ensure all dishes are prepared to the highest standards.
  • Manage inventory and order supplies as needed.
  • Develop new menu items in collaboration with the Head Chef.
  • Maintain a clean and organized kitchen environment.
  • Ensure compliance with food safety and hygiene regulations.
  • Monitor food quality and presentation.
  • Assist in planning and executing special events and catering.
  • Handle customer feedback and resolve any issues promptly.
  • Work closely with the front-of-house team to ensure smooth service.
  • Manage kitchen schedules and staff rotations.
  • Conduct regular kitchen inspections and audits.
  • Assist in budget management and cost control.
  • Stay updated on industry trends and new culinary techniques.


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  • Proven experience as a Sous Chef or similar role in a Japanese restaurant.
  • In-depth knowledge of Japanese culinary techniques and ingredients.
  • Strong leadership and team management skills.
  • Excellent organizational and time management abilities.
  • Ability to work efficiently under pressure.
  • Strong attention to detail and commitment to quality.
  • Good communication and interpersonal skills.
  • Ability to develop and execute new menu items.
  • Knowledge of food safety and hygiene regulations.
  • Flexibility to work evenings, weekends, and holidays.
  • Culinary degree or relevant certification is a plus.
  • Passion for Japanese cuisine and culture.
  • Ability to handle customer feedback professionally.
  • Experience in inventory management and cost control.
  • Creative and innovative mindset.

Potential interview questions

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  • Can you describe your experience with Japanese culinary techniques?
  • How do you handle high-pressure situations in the kitchen?
  • What strategies do you use to manage and motivate kitchen staff?
  • Can you provide an example of a new menu item you developed?
  • How do you ensure compliance with food safety and hygiene regulations?
  • What steps do you take to maintain a clean and organized kitchen?
  • How do you handle customer feedback and complaints?
  • Can you describe a time when you had to manage inventory and control costs?
  • What is your approach to training new kitchen staff?
  • How do you stay updated on industry trends and new culinary techniques?
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