Sous Chef

About the role

The Sous Chef acts as the second-in-command in a Japanese or multi-concept kitchen, supervising daily operations, managing staff, and ensuring the authentic preparation of sushi, sashimi, hot-kitchen items, and specialty dishes. The Sous Chef supports the Head Chef or Executive Chef in leading kitchen operations. They oversee food preparation, maintain strict Japanese culinary and presentation standards, and mentor junior cooks. In the absence of the head chef, they take full command of service, quality control, and kitchen efficiency.

Key responsibilities

• Manage daily prep lists, line execution, and station flow during high-volume service
• Oversee or assist with sushi, sashimi, maki rolls, raw seafood handling, rice preparation, traditional sauces, and hot-kitchen/izakaya production
• Ensure all dishes match established recipes, portion controls, and high aesthetic plating standards
• Supervise, train, and schedule Commis Chefs, Chef de Partie, and kitchen helpers

About you

• 2 to 4 years of culinary experience in a dedicated Japanese restaurant, Izakaya, or upscale hotel kitchen (with prior tenure as a Sous Chef, Junior Sous Chef, or senior Sushi/Line Cook)
• Deep knowledge of Japanese ingredients, seasoning balances, and cooking methods (grilling/robatayaki, frying/tempura, simmering, or sushi/rice seasoning)
• Strong leadership, ability to handle high-pressure service environments, and clear communication with front-of-house staff