Junior Sous Chef (Yakitori)

Job Responsibilities:

Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.

Lead and manage kitchen staff, ensuring effective training, supervision, and motivation.

Ensure consistent quality and presentation of dishes, meeting our restaurant’s high standards.

Maintain high standards of hygiene, food safety, and sanitation in accordance with health regulations.

Manage inventory, order supplies, and control food costs to maximize profitability.

Collaborate with the team to innovate and improve recipes and cooking methods.

Contribute to menu development and design, incorporating authentic Japanese techniques and flavors.

Who are we looking for:

Proven experience as a Senior Chef de Partie, Junior Sous Chef

Excellent leadership and team management skills.

Creative mindset with a passion for culinary excellence and innovation.

Ability to work in a fast-paced environment and under pressure.

Perks:

Birthday Leave to spend with loved ones on your special day

Competitive Staff Discounts across outlets

Medical and Health Insurance coverage

Opportunity to learn from knowledgeable mentors in the industry

Fixed Mondays OFF

Meal Allowances

Performance Bonus

If you are a dedicated culinary professional with a flair for Japanese cuisine and a commitment to excellence, we invite you to explore an exciting career with us.