Sous Chef

- Prepare and present Japanese dishes such as sushi, sashimi, tempura, ramen, teppanyaki, and other traditional items. - Ensure freshness and quality of ingredients, especially seafood. - Maintain proper food handling, hygiene, and sanitation standards. - Control food cost, portion control, and minimize waste. - Monitor stock levels and coordinate purchasing of Japanese ingredients. - Develop new menu items and seasonal specialties. - Supervise and train junior kitchen staff. - Ensure compliance with food safety regulations. - Maintain cleanliness of kitchen equipment and work area. - Support other kitchen operations as assigned. Qualifications: - Proven experience as a Japanese Chef or similar role. - Strong knowledge of Japanese cuisine and preparation techniques. -Skilled in sushi and sashimi preparation. - Knowledge of food safety and hygiene standards. - Ability to work under pressure in a fast-paced environment. - Good teamwork and communication skills. - Culinary certification.

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