Japanese sous chef

Job Description

• Assist with all kitchen operations, with a focus on Japanese dishes and yakiniku
• Support inventory control, ordering, and ingredient management
• Supervise, train, and guide kitchen staff alongside the Japanese Master Chef
• Maintain hygiene standards and ensure a clean, organized kitchen
• Act as kitchen leader in the absence of the Japanese Master Chef
• Contribute ideas for new menu items and quality improvement

• Minimum 2 year of experience in a professional Japanese kitchen
• Deep knowledge of Japanese cuisine, especially Yakiniku and Wagyu preparation
• Skilled in meat handling, cutting techniques, and grill operations
• Understanding of hygiene and food safety standards
• Experience with Japanese kitchen tools and equipment
• Ability to maintain high standards of presentation and consistency
• Proficient in Japanese (JLPT N2 level) and English, both oral and written
• Culinary certification preferred but not mandatory

Work location

CITY OF MAKATI, NCR, FOURTH DISTRICT

Remarks

MASAKI KOBAYASHI

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