Jr. Sous Chef (Japanese Cuisine)

Vikings Group of Companies; Metro Manila; Vor Ort; PHP 320.000 - 520.000; Vollzeit

Zusammenfassung

Vikings Group of Companies is seeking a Jr. Sous Chef (Japanese Cuisine) for our National Capital Region, Philippines. The role supports the Sous Chef in planning and preparing Japanese dishes for buffet and à la carte service.

The ideal candidate has a strong foundation in Japanese cuisine, experience in high-volume kitchens, and the ability to supervise staff while maintaining food safety standards. This is a full-time, on-site position based in NCR.

Qualifikationen

• Strong foundation in Japanese cuisine and knowledge of traditional and modern dishes.
• Hands-on experience in professional kitchens, high-volume service.
• Skills in food preparation, cooking, plating, and consistent quality.
• Understanding of food safety, sanitation, and HACCP practices.
• Ability to supervise kitchen staff and delegate tasks in a fast-paced team.
• Basic inventory management, stock monitoring, and waste reduction.
• Good communication and ability to follow recipes while contributing ideas.
• Willingness to work weekends/holidays and stand long hours.
• Experience in Japanese restaurants or Japanese sections is advantageous.

Aufgaben

• Assist the Sous Chef in planning and preparing Japanese dishes for buffet and à la carte service.
• Ensure consistent quality and presentation across all dishes.
• Supervise and assist kitchen staff during shifts in a fast-paced environment.
• Monitor stock levels, assist with ordering, and maintain a clean workstation.

Kenntnisse

Japanese cuisine

High-volume kitchen

Food safety HACCP

Kitchen supervision

Plating & presentation

Inventory awareness

Communication

Flexible schedule

Menu development

Ausbildung

Culinary diploma or related training

Jobbeschreibung

Company Description

Philippine-based Vikings Group is the country’s leading luxury buffet restaurant chain, offering a wide range of local and international cuisine to feast-loving guests.

Role Description

The Jr. Sous Chef (Japanese Cuisine) is a full-time, on-site role based in the National Capital Region, Philippines. This role supports the Sous Chef in planning and preparing Japanese dishes, ensuring consistent quality and presentation for buffet and à la carte service.

Qualifications

• Strong foundation in Japanese cuisine, including knowledge of traditional and modern dishes, ingredients, and cooking techniques.
• Hands-on experience in professional kitchens, preferably in buffet, hotel, or restaurant settings, with exposure to high-volume service.
• Skills in food preparation, cooking, plating, and maintaining consistent quality and presentation standards.
• Understanding of food safety, sanitation, and HACCP practices, with commitment to a clean and organized workstation.
• Ability to supervise and support kitchen staff, delegate tasks, and work effectively in a team-oriented, fast-paced environment.
• Basic inventory management skills, including monitoring stock levels, handling ingredients properly, and reducing food waste.
• Good communication skills and the ability to follow instructions and standard recipes while contributing ideas for menu improvement.
• Willingness to work flexible schedules, including weekends and holidays, and stand for extended periods during service.
• Culinary diploma, certificate, or relevant training in Culinary Arts or related field is an advantage.
• Experience in Japanese restaurants or specialized Japanese sections within buffets is highly