Sous Chef (Japanese & European Cuisine)

Industry: F&B

Job Summary:
Our client, a well-known F&B brand, is looking for a Sous Chef to lead the kitchen team and ensure the preparation and presentation of high-quality food. The Sous Chef will work closely with the Head Chef (TBM), Floor Manager, and Store Manager to maintain food standards, ensure hygiene compliance, and manage daily kitchen operations.

Main Responsibilities:

• Oversee kitchen operations and ensure smooth workflow

• Maintain recipe standards and food consistency

• Manage kitchen inventory and stock control

• Lead, train, and schedule kitchen staff

• Support new menu development with the Head Chef

• Ensure hygiene, food safety, and cleanliness

• Report weekly/monthly to Floor and Store Managers

• Handle customer complaints related to food and service

• Build a strong, motivated kitchen team

Main Requirements:

• Certificate in Culinary Arts or related field

• Up to 3 years of experience as a Sous Chef

• Strong in Japanese and European cuisine

• Good leadership and communication skills

• English required (speaking/listening/reading); Japanese is a plus