JOB SUMMARY:

We are looking for an experienced and talented Sous Chef with strong expertise in Japanese cuisine, particularly ramen, to join our team for our new SLRP store. The Sous Chef will work closely with the Head Chef to manage kitchen operations, maintain high culinary standards, and lead the team to deliver exceptional dining experiences.

REQUIREMENTS:

• Proven experience as a Sous Chef or Senior Junior Sous Chef in Japanese cuisine, preferably in a high-volume or premium dining environment.
• Expertise in ramen preparation (broths, tare, noodles, toppings) and strong knowledge of Japanese culinary techniques.
• Strong leadership, communication, and organizational skills.
• Ability to manage costs, control wastage, and optimize kitchen operations.
• In-depth understanding of food safety and HACCP protocols.
• Ability to perform well under pressure and in fast-paced settings.
• Culinary diploma or equivalent qualification; Japanese cuisine certification is an advantage.

• Assist the Head Chef in managing the entire kitchen operation, including planning, organizing, and supervising.
• Lead the preparation and execution of Japanese dishes with a focus on ramen and other authentic specialties.
• Train, mentor, and supervise the kitchen brigade, including Junior Sous Chef, CDPs, DCDPs, and Commis chefs.
• Maintain quality, consistency, and presentation standards for all dishes served.
• Oversee stock control, ordering, and receiving of ingredients, ensuring cost efficiency and minimal wastage.
• Ensure strict compliance with hygiene, safety, and HACCP standards.
• Participate in menu planning and development, introducing innovative Japanese dishes aligned with brand identity.
• Monitor and manage kitchen schedules, ensuring proper staffing levels for smooth operations.
• Act as Head Chef in their absence, ensuring continuity and operational excellence.
• Coordinate with the front-of-house team for smooth service and guest satisfaction.