JOB SUMMARY:

We are seeking a highly skilled and motivated Junior Sous Chef with expertise in Japanese cuisine, particularly ramen, to join our culinary team for our new SLRP store. The Junior Sous Chef will assist the Sous Chef and Head Chef in managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, consistency, and hygiene.

REQUIREMENTS:

• Proven experience as a Junior Sous Chef or Senior Chef de Partie in Japanese cuisine, with specialization in ramen.
• Strong knowledge of Japanese cooking techniques, ingredients, and plating styles.
• Leadership skills with the ability to supervise and motivate the kitchen team.
• Excellent organizational and time-management abilities.
• Understanding of cost control, inventory management, and waste reduction.
• Familiarity with food safety regulations and HACCP procedures.
• Ability to thrive in a fast-paced, high-pressure environment.
• Culinary diploma or equivalent training; Japanese cuisine certification is a plus.

• Assist the Sous Chef in overseeing daily kitchen operations and ensuring smooth workflow across all sections.
• Supervise and train CDPs, DCDPs, and Commis chefs to maintain consistency in quality and presentation.
• Prepare and cook authentic Japanese dishes, with a strong focus on ramen, including broths, tare, noodles, and toppings.
• Manage mise en place and ensure all stations are ready for service.
• Control portioning, waste management, and stock levels to minimize costs and maximize efficiency.
• Assist in menu planning and development of new Japanese-inspired dishes, aligning with brand standards.
• Maintain strict adherence to food safety, hygiene, and HACCP guidelines.
• Assist in ordering, receiving, and inspecting ingredients to ensure freshness and quality.
• Handle kitchen operations in the absence of the Sous Chef.
• Work closely with the front-of-house team to ensure smooth communication during service.