Junior Sous Chef (Japanese Cuisine)

Vikings Group of Companies; Quezon City; On-site; PHP 469,000 - 725,000; Full time

Job summary

Vikings Group of Companies is seeking a talented Junior Sous Chef specializing in Japanese Cuisine to join our culinary team in Quezon City, Metro Manila. You will work under the Corporate Chef to craft authentic Japanese dishes and elevate dining experiences.

The ideal candidate has 3–5 years kitchen experience, strong Japanese technique, leadership skills, and a dedicated mindset for HACCP-compliant operations.

Qualifications

• 3–5 years of professional kitchen experience, with at least 2 years dedicated to Japanese cuisine preparation
• Formal culinary training or certification in Japanese cuisine from a recognized culinary institution
• Proficiency in Japanese cooking techniques, including knife skills, sushi preparation, tempura, grilling, and traditional cooking methods
• In-depth knowledge of Japanese ingredients, seasonings, and their proper applications in authentic dishes
• Demonstrated leadership abilities and experience in supervising or mentoring kitchen staff
• Strong understanding of food safety regulations, HACCP principles, and kitchen hygiene standards
• Excellent organizational and time management skills with the ability to work efficiently under pressure
• Strong communication skills and the ability to work collaboratively within a team environment
• Creative culinary mindset with a passion for continuous learning and culinary innovation
• Physical stamina and ability to work in a fast-paced kitchen environment for extended periods
• Preferred: Experience in upscale dining establishments, Japanese restaurants, or hospitality groups

Responsibilities

• Prepare and cook Japanese dishes according to established recipes and culinary standards
• Assist the Corporate Chef in menu planning, recipe development, and culinary innovation for Japanese cuisine offerings
• Supervise and mentor junior kitchen staff and apprentices in proper cooking techniques and food preparation methods
• Ensure consistent food quality, presentation, and portion control across all Japanese dishes
• Manage kitchen inventory, monitor stock levels, and coordinate with suppliers for Japanese ingredients and specialty items
• Maintain strict adherence to food safety, hygiene, and sanitation standards in all kitchen operations
• Assist in kitchen organization, equipment maintenance, and ensuring a clean and efficient working environment
• Collaborate with front-of-house staff to understand guest feedback and continuously improve service delivery
• Support the preparation and execution of special events, catering functions, and promotional dining experiences
• Maintain detailed records of food costs, waste, and kitchen performance metrics

Skills

Leadership abilities

Organizational skills

Time management

Communication skills

Team collaboration

Creative mindset

Physical stamina

Education

Formal culinary training in Japanese cuisine

Job description

About the role

Vikings Group of Companies is seeking a talented and passionate Junior Sous Chef specializing in Japanese Cuisine to join our culinary team in Quezon City, Metro Manila.

What you'll be doing

• Preparing and cooking Japanese dishes according to established recipes and culinary standards
• Assisting the Corporate Chef in menu planning, recipe development, and culinary innovation for Japanese cuisine offerings
• Supervising and mentoring junior kitchen staff and apprentices in proper cooking techniques and food preparation methods
• Ensuring consistent food quality, presentation, and portion control across all Japanese dishes
• Managing kitchen inventory, monitoring stock levels, and coordinating with suppliers for Japanese ingredients and specialty items
• Maintaining strict adherence to food safety, hygiene, and sanitation standards in all kitchen operations
• Assisting in kitchen organization, equipment maintenance, and ensuring a clean and efficient working environment
• Collaborating with front-of-house staff to understand guest feedback and continuously improve service delivery
• Supporting the preparation and execution of special events, catering functions, and promotional dining experiences
• Maintaining detailed records of food costs, waste, and kitchen performance metrics

What we're looking for

• Minimum 3-5 years of professional kitchen experience, with at least 2 years dedicated to Japanese cuisine preparation
• Formal culinary training or certification in Japanese cuisine from a recognized culinary institution
• Proficiency in Japanese cooking techniques, including knife skills, sushi preparation, tempura, grilling, and traditional cooking methods
• In-depth knowledge of Japanese ingredients, seasonings, and their proper applications in authentic dishes
• Demonstrated leadership abilities and experience in supervising or mentoring kitchen staff
• Strong understanding of food safety regulations, HACCP principles, and kitchen hygiene standards
• Excellent organizational and time management skills with the ability to work efficiently under pressure
• Strong communication skills and the ability to work collaboratively within a team environment
• Creative culinary mindset with a passion for continuous learning and culinary innovation
• Physical stamina and ability to work in a fast-paced kitchen environment for extended periods
• Preferred: Experience in upscale dining establishments, Japanese restaurants, or hospitality groups