Sous Chef

KAMI FOOD PTE. LTD.; Singapore; On-site; SGD 42,000 - 65,000; Full time

Benefits offered by this job

Competitive salary + bonuses

Medical and staff meals

Professional development

Supportive team environment

Job summary

Izakaya is seeking a dedicated Sous Chef to join our kitchen team. This role is ideal for an experienced cook who thrives in a fast-paced, detail-oriented environment and is passionate about delivering exceptional Japanese cuisine.

The Sous Chef will lead food prep, collaborate on menu design, and ensure top-quality plates with strong presentation, while maintaining kitchen standards and safety. Applicants should have at least three years of professional kitchen experience and flexibility to

Qualifications

• Three years of professional kitchen experience.
• Expertise in Japanese cooking techniques, including sushi, sashimi, tempura and grilling.
• Strong knife skills and plate presentation.
• Flexibility to work evenings, weekends and public holidays.

Responsibilities

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.
• Fostering a collaborative work atmosphere.

Skills

Japanese cooking

Knife skills

Plating

Team collaboration

Job description

Izakaya is seeking a dedicated Sous Chef to join our kitchen team. The role is ideal for an experienced cook who thrives in a fast‑paced, detail‑oriented environment and is passionate about delivering exceptional Japanese cuisine.

Job Description& Requirements

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.
• Fostering a collaborative work atmosphere.

Requirements

• At least three years of professional kitchen experience.
• Proven expertise in Japanese cooking techniques, including sushi, sashimi, tempura and grilling.
• Strong understanding of ingredient quality, knife skills and plate presentation.
• Flexibility to work evenings, weekends and public holidays as required.

What We Offer

• Competitive salary with performance‑based bonuses.
• Comprehensive benefits package(medical, insurance, staff meals).
• Opportunities for professional development within a respected Japanese brand.
• A supportive, respectful team environment that values craftsmanship and continuous improvement.