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.