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.