Job description
Key Responsibilities
• Supervise the preparation and presentation of Japanese dishes across hotel outlets and events.
• Ensure consistent quality, flavor, portion control, temperature, and presentation.
• Support menu planning, recipe development, production sheets, and operational standards.
• Coordinate kitchen operations with restaurant, banquet, room service, and front-of-house teams.
• Lead and train kitchen staff, manage schedules, and monitor performance.
• Oversee breakfast, restaurant, room service, and event preparations.
• Maintain food safety, HACCP, hygiene, health and safety, and sustainability standards.
• Assist with inventory, ordering, stock control, cost management, and waste reduction.
• Address guest complaints and support the resolution of service issues.
• Participate in briefings, service reviews, events planning, and operational improvement initiatives.
Requirements
• Proven experience as a Sous Chef, preferably in Japanese cuisine and a luxury hotel or high-volume restaurant.
• Strong knowledge of Japanese culinary techniques, ingredients, sushi, sashimi, and hot kitchen preparation.
• Excellent leadership, organization, and communication skills.
• Knowledge of food safety, HACCP, budgeting, and inventory control.
• Ability to work under pressure and manage multiple services.
• Culinary qualification and food safety certification preferred.
• Fluent English; additional languages are an advantage.
