Working Address: Tras Street
Working hours:
Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
Saturdays : 3:30pm - 10:30pm
Sundays : Closed
Responsibilities and duties
Qualification and Requirements
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
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