Sous Chef

Client of 2COMs

Oversee the preparation, cooking, and presentation of Japanese and Chinese dishes including sushi, sashimi, rolls, tempura, teppanyaki items, dim sum, noodles, wok entr es, ramen, robata-grilled items, and specialty sauces.

• Ensure authenticity in flavors, techniques, and presentation across all dishes.

• Lead culinary production for ala carte, buffet, and special events with Asian themes.

• Supervise mise-en-place and ensure all sections (Sushi, Wok, Dim Sum, Teppanyaki, Ramen, Garde Manger) are properly set for service.

• Conduct tasting sessions to maintain consistency and quality.

• Monitor food portions, taste, and visual appeal before dishes leave the kitchen.

Leadership & Team Management

• Supervise and guide Chef de Partie, Demi Chef de Partie, Commis, and other kitchen staff.

• Provide training on Japanese and Chinese culinary techniques, knife skills, and kitchen discipline.

• Schedule staff, allocate tasks, and ensure high productivity during service hours.

• Foster teamwork, discipline, and adherence to culinary standards.

• Lead the kitchen in the absence of the Executive Chef or Head Chef.

Menu Development

• Assist in creating new dishes, seasonal menus, and signature items in collaboration with the Head Chef.

• Develop innovative Japanese/Chinese fusion concepts (if required by the outlet).

• Ensure recipes, cooking procedures, and food costing sheets are documented and updated.

• Research culinary trends, ingredients, and techniques to improve menu offerings.

Requirements

Education & Experience

• Diploma in Culinary Arts or equivalent certification.

• 6 years of experience in professional kitchens, with at least 3u20134 years in specialized Japanese and/or Chinese cuisine.

• Strong background in sushi making, dim sum preparation, wok cooking, or teppanyaki is essential.

• Experience in hotels, fine-dining, or premium Asian restaurants preferred.

Skills & Competencies

• Advanced knife skills and proficiency in Japanese & Chinese cooking techniques.

• Strong leadership, communication, and multitasking skills.

• Deep knowledge of Asian ingredients, sauces, stocks, and flavor profiles.

• Creativity in menu planning and recipe creation.

• Ability to manage pressure during peak service hours.

• Knowledge of HACCP and food safety standards.