Sous Chef & Washoku Assistant

1. Tempura & Washoku Assistant Chef Level: Commis III and above. Support the Tempura Master in preparing tempura and traditional Japanese dishes. This role is suitable for junior chefs who want to develop their Japanese culinary skills. Responsibilities - Prepare and portion seafood, vegetables and other ingredients. - Prepare tempura batter and assist with frying, including monitoring oil temperatures. - Prepare Japanese stocks, sauces, marinades and side dishes. - Assist with plating and presentation. - Maintain clean workstations, proper stock rotation and food safety standards. 2. Sous Chef Vacancies: 1. Oversee daily kitchen production, develop the kitchen team and maintain food quality, cost control and food safety standards. Responsibilities - Manage daily kitchen production according to established standards. - Coach, guide and develop the kitchen team. - Monitor food costs and manage daily market orders. - Maintain food safety standards and kitchen hygiene. Requirements Tempura & Washoku Assistant Chef - Relevant kitchen experience at Commis III level or above. - Around 1–3 years of experience in a Japanese kitchen or professional culinary environment. - Basic knife skills and food preparation knowledge. - Tempura or deep-frying experience is an advantage. - Attention to detail, teamwork and willingness to learn. - A culinary qualification is preferred but not compulsory with relevant experience. Sous Chef - Proven experience as a Sous Chef. - Strong leadership and team development skills. - Good food cost control and ingredient ordering skills. - A flexible, hands-on approach and commitment to guest satisfaction.