Sous Chef – Japanese Cuisine

St. Giles Southkey Johor Bahru; Johor Bahru; On-site; MYR 72,000 - 108,000; Full time

Benefits offered by this job

Competitive compensation

Professional development & mentorship

Staff meals during shifts

Collaborative work culture

Job summary

St. Giles Southkey Johor Bahru is seeking a talented Sous Chef – Japanese Cuisine to join our culinary team in Johor Bahru. This full-time position reports to the Head Chef and focuses on authentic Japanese cooking, quality control, and kitchen operations.

You will lead kitchen staff, contribute to menu development, and ensure high standards while collaborating with the Head Chef to drive culinary innovation across our Japanese dining offerings.

Qualifications

• Minimum 5-7 years of professional culinary experience with at least 3 years in Japanese cuisine
• Proven experience as a Sous Chef or senior kitchen position in high-volume or fine dining
• Advanced knowledge of Japanese cooking techniques, ingredients, and traditions
• Strong leadership and team management skills
• Excellent knife skills and proficiency with Japanese kitchen equipment
• Understanding of food safety, hygiene regulations and HACCP principles
• Ability to work under pressure while maintaining quality and attention to detail
• Creative mindset with ability to contribute to menu development and culinary innovation

Responsibilities

• Oversee daily operations of the Japanese kitchen ensuring authenticity and quality
• Manage and supervise kitchen staff with training and guidance
• Prepare and cook Japanese dishes including sushi, sashimi, tempura
• Develop and implement new Japanese menu items and seasonal specials
• Monitor food costs, portions, and waste to optimise efficiency
• Maintain strict hygiene and food safety standards per regulations
• Handle proper storage, rotation of ingredients and inventory control
• Coordinate with front-of-house to ensure seamless service and guest satisfaction
• Assist in inventory management and supplier relationships
• Conduct quality assurance checks and resolve issues in food prep/presentation

Skills

Japanese cuisine

Kitchen leadership

Menu development

Food safety HACCP

Food presentation

Education

Culinary certification

Japanese cuisine training

Tools

Japanese knives

Kitchen equipment

Job description

About the role

St. Giles Southkey Johor Bahru is seeking a talented and experienced Sous Chef – Japanese Cuisine to join our culinary team. This is a full-time position based in Johor Bahru, Johor. As Sous Chef, you will play a crucial role in maintaining the highest standards of Japanese cuisine preparation, quality control, and kitchen operations. You will work alongside the Head Chef to ensure consistency, excellence, and innovation in all dishes served to our guests, whilst managing kitchen staff and contributing to the strategic culinary direction of our Japanese dining offerings.

Key responsibilities

• Oversee the daily operations of the Japanese kitchen, ensuring all dishes are prepared to the highest standards of authenticity and quality


• Manage and supervise kitchen staff, providing training, guidance, and support to maintain team performance and consistency


• Prepare and cook Japanese dishes, including sushi, sashimi, tempura, and other specialities, demonstrating technical expertise and precision


• Develop and implement new Japanese menu items and seasonal specials in collaboration with the Head Chef


• Monitor food costs, portion control, and waste management to optimise kitchen efficiency and profitability


• Maintain strict hygiene and food safety standards in accordance with local regulations and company policies


• Ensure proper handling, storage, and rotation of ingredients, particularly specialised Japanese ingredients and fresh produce


• Coordinate with front‑of‑house staff to ensure seamless service delivery and guest satisfaction


• Assist in inventory management, ordering supplies, and maintaining stock levels of Japanese ingredients


• Handle quality assurance checks and resolve any issues with food preparation or presentation

What we’re looking for

• Minimum 5-7 years of professional culinary experience, with at least 3 years specialising in Japanese cuisine


• Proven experience as a Sous Chef or senior kitchen position in a high‑volume or fine dining establishment


• Advanced knowledge of Japanese cooking techniques, ingredients, and culinary traditions, including sushi preparation


• Strong leadership and team management skills with the ability to motivate and develop kitchen staff


• Excellent knife skills and proficiency in Japanese kitchen equipment and tools


• Understanding of food safety, hygiene regulations, and HACCP principles


• Ability to work efficiently under pressure whilst maintaining attention to detail and quality standards


• Creative mindset with the ability to contribute to menu development and culinary innovation


• Strong communication skills and ability to work collaboratively with diverse teams


• Relevant culinary qualifications or certifications in Japanese cuisine would be advantageous


• Experience in a hotel or resort environment is desirable

What we offer

• Competitive compensation packages commensurate with experience and qualifications.


• Our benefits include opportunities for professional development and culinary advancement, training and mentorship programmes to enhance your skills, staff meals during shifts, and a collaborative work culture that values creativity and innovation.


• We recognise the importance of work‑life balance and strive to create a positive workplace where you can thrive both professionally and personally.


• We encourage applications from all candidates and welcome discussions about any support or adjustments you may require.

About us

St. Giles Southkey Johor Bahru is a premier hospitality destination offering world‑class dining experiences in the heart of Johor Bahru. We are committed to delivering exceptional service, authentic culinary excellence, and memorable experiences to our guests. Our Japanese cuisine restaurant is a flagship offering, showcasing traditional Japanese culinary artistry combined with contemporary innovation. We pride ourselves on maintaining the highest standards of quality, authenticity, and hospitality, creating a welcoming environment where guests can enjoy an immersive Japanese dining experience. Our team is passionate about culinary excellence and dedicated to upholding the values of respect, quality, and guest satisfaction.