Japanese Sous Chef

• Lead, mentor, and inspire the Nayuu culinary team to deliver exceptional food quality and guest satisfaction.

• Assist in menu development, recipe creation, and seasonal offerings while maintaining the authenticity of Japanese cuisine.

• Oversee the preparation, presentation, and consistency of all dishes served in the restaurant.

• Manage kitchen operations, including labor scheduling, purchasing, inventory control, and cost management.

• Maintain the highest standards of food safety, hygiene, sanitation, and workplace cleanliness.

• Ensure compliance with portion control, food specifications, and quality standards.

• Train and develop team members to continuously enhance culinary skills and operational excellence.

• Collaborate closely with the Executive Chef, Food & Beverage team, and other hotel departments to ensure seamless service delivery.

What you bring:

• A passionate Japanese culinary professional who understands the culture, techniques, and philosophy behind authentic Japanese cuisine, with the ability to lead a professional kitchen team and maintain exceptional culinary standards.

• Strong understanding of Japanese culinary traditions, techniques, ingredients, knife skills, and seasoning principles.

• Demonstrated ability to maintain authenticity, consistency, and exceptional quality standards in a high-end dining environment.

• Hands-on experience with Omakase dining concepts and guest interaction is essential.

• Previous experience working in Japan or at a reputable authentic Japanese restaurant is highly preferred.

• Strong leadership skills and a commitment to excellence.

• Good command of spoken and written English.