Sous Chef

Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
Saturdays : 3:30pm - 10:30pm
Sundays : Closed

Responsibilities and duties

• Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, quality control, and presentation
• Lead the kitchen team during service, ensuring dishes are executed with precision, consistency, and artistry
• Uphold and enforce strict food safety and hygiene standards in accordance with SFA regulations
• Collaborate on menu development and seasonal offerings, with a focus on Japanese and Italian ingredients
• Train, mentor, and guide junior kitchen staff, fostering a disciplined yet collaborative kitchen culture
• Monitor inventory levels, manage kitchen costs, and ensure minimal food wastage
• Maintain the high standards expected of a Michelin-starred restaurant

Qualification and Requirements

• Minimum 5 years of experience in a professional kitchen, with at least 2 years in a leadership or sous chef role
• Prior experience in fine dining or Michelin-rated restaurants preferred
• Strong foundation in Italian or Japanese cuisine
• Passionate about seasonal ingredients, presentation, and culinary innovation
• Able to work under pressure and lead a team with professionalism and calmness