Junior Sous Chef (Japanese)

Vikings Group of Companies; Quezon City; On-site; PHP 279,000 - 469,000; Full time

Job summary

Vikings Group of Companies in Quezon City, Metro Manila, seeks a Junior Sous Chef (Japanese) to join our kitchen team. This full-time position offers an exciting opportunity to develop culinary expertise in Japanese cuisine while working with experienced chefs in a fast-paced restaurant environment.

You will support kitchen operations, maintain food quality standards, and assist in preparing authentic Japanese dishes that delight guests.

Qualifications

• 3-5 years of professional kitchen experience with significant exposure to Japanese cuisine preparation and cooking techniques.
• Comprehensive knowledge of Japanese cooking methods, ingredients, and traditional presentation standards.
• Proven experience in a fast-paced, high-volume restaurant kitchen environment.

Responsibilities

• Prepare and cook Japanese dishes according to established recipes and presentation standards, ensuring consistency and quality across all servings.
• Monitor food quality, portion control and presentation to maintain high standards.
• Oversee and guide junior kitchen staff, providing direction on cooking techniques and food safety practices.
• Maintain cleanliness and organization of workstations, equipment and storage areas in compliance with health and safety regulations.
• Manage inventory of Japanese ingredients and supplies, reporting shortages and maintaining stock rotation.
• Participate in menu development and assist with testing new Japanese dishes and techniques.
• Support the kitchen leadership team during peak service periods and special events.
• Ensure compliance with food safety standards, hygiene protocols and company policies at all times.

Skills

Japanese cuisine

Kitchen leadership

Knife skills

Education

Culinary training

Job description

About the role

We are seeking a talented and passionate Junior Sous Chef (Japanese) to join our kitchen team in Quezon City, Metro Manila. This is a full-time position that offers an exciting opportunity to develop your culinary expertise in Japanese cuisine whilst working alongside experienced chefs in a dynamic, fast-paced restaurant environment. As Junior Sous Chef, you will play a crucial role in supporting kitchen operations, maintaining food quality standards, and assisting in the preparation of authentic Japanese dishes that delight our guests.

Key responsibilities

• Prepare and cook Japanese dishes according to established recipes and presentation standards, ensuring consistency and quality across all servings

• Monitor food quality, portion control and presentation to maintain the highest standards expected by Vikings Group
• Oversee and guide junior kitchen staff, providing direction on cooking techniques and food safety practices
• Maintain cleanliness and organization of workstations, equipment and storage areas in compliance with health and safety regulations
• Manage inventory of Japanese ingredients and supplies, reporting shortages and maintaining stock rotation
• Participate in menu development and assist with testing new Japanese dishes and techniques
• Support the kitchen leadership team during peak service periods and special events
• Ensure compliance with food safety standards, hygiene protocols and company policies at all times

What we're looking for

• Minimum 3-5 years of professional kitchen experience, with significant exposure to Japanese cuisine preparation and cooking techniques
• Comprehensive knowledge of Japanese cooking methods, ingredients, and traditional food presentation standards
• Proven experience working in a fast-paced, high-volume restaurant kitchen environment
• Strong technical knife skills and proficiency in Japanese food preparation, including sushi rolling, grilling (yakimono), steaming and other traditional methods
• Demonstrated leadership ability and experience supervising or mentoring junior kitchen staff
• Excellent understanding of food safety, hygiene standards and kitchen health regulations
• Strong communication skills and the ability to work effectively within a diverse team
• Physical fitness and stamina to handle the demands of a busy kitchen environment
• Formal culinary training or certification in Japanese cuisine is highly desirable
• Flexibility to work shifts, including evenings, weekends and public holidays as required