Sous Chef - Japanese Cuisine

Responsibilities

• Oversee daily operations of the Japanese kitchen, ensuring efficient workflow and compliance with company standards
• Ensure all dishes are prepared and presented to the highest standards of quality, authenticity, and visual appeal
• Develop seasonal menus, weekly specials, and promotional offerings in collaboration with the Executive Chef
• Monitor food costs, inventory levels, and resource utilization to maximize efficiency
• Maintain HACCP, food safety, hygiene, and sanitation standards
• Lead, train, coach, and motivate kitchen team members
• Deliver exceptional guest experiences by addressing special requests and resolving concerns
• Foster a positive team culture through effective communication and collaboration

Requirements

• Minimum 5 to 8 years of culinary experience, including at least 2 years in a supervisory or Sous Chef role
• Advanced knowledge of Japanese cuisine and traditional/contemporary cooking techniques
• Experience in fine dining, luxury hotels, or internationally recognized hospitality brands
• Expertise in food execution and premium ingredient selection
• Proven leadership experience managing multicultural culinary teams
• Strong understanding of HACCP, food safety, and inventory management
• Excellent organizational, communication, and problem-solving skills
• Culinary diploma, degree, or equivalent professional training preferred
• Must be at least 18 years of age

Benefits

• Attractive salary in AED
• Excellent leave policy
• Healthcare package
• Incentive programs and other employee benefits