Sous Chef (Japanese Cuisine) / Deputy Head Chef

STANAKA ET LUCKYRYU FOOD & BEVERAGE MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A premium Japanese restaurant in Singapore is seeking an experienced Sous Chef to assist the Head Chef in managing kitchen operations. The ideal candidate will have at least 5 years in high-end Japanese cuisine and experience in a leadership role. Responsibilities include supervising kitchen staff, maintaining hygiene standards, and developing new menu items. Knowledge of Mandarin or Japanese is advantageous.

Qualifications

• Minimum 5 years of experience in high-end Japanese cuisine.
• Previous management experience as a Sous Chef preferred.
• Deep knowledge of traditional Japanese culinary techniques.
• Strong team-oriented mindset with a passion for mentoring.
• Ability to give basic instructions in English or the local language.

Responsibilities

• Supervise the entire kitchen in the absence of the Head Chef.
• Oversee daily cooking tasks and plating presentation.
• Design and monitor food preparation processes.
• Train, mentor, and evaluate junior chefs.
• Enforce hygiene and food safety standards.

Skills

Japanese culinary techniques

Team-oriented mindset

Mentoring junior staff

Communication in Mandarin

Communication in Japanese

Job description

The Sous Chef assists the Head Chef in ensuring the smooth operation of the kitchen and managing the culinary staff. In this premium wagyu-focused Japanese restaurant, the Sous Chef plays a crucial role in maintaining the balance of quality, technique, speed, and teamwork, ensuring stable day-to-day operations.

■ Key Responsibilities:

• Supervise and manage the entire kitchen in the absence of the Head Chef
• Oversee and execute daily cooking tasks (grilling, simmering, frying, etc.) and plating presentation
• Design and monitor food preparation and mise en place processes
• Train, mentor, and evaluate junior chefs and kitchen staff
• Collaborate with the Head Chef on ingredient procurement, inventory, and cost control
• Enforce and oversee hygiene and food safety standards
• Assist in developing new menu items through testing and proposing ideas
• Coordinate dish‑out timing with the service team to enhance customer experience
• Uphold and teach culinary styles aligned with the restaurant's concept and brand philosophy

■ Qualifications:

• Minimum 5 years of experience in high‑end Japanese cuisine (kaiseki, kappo, or traditional restaurants)
• Previous management experience as a Sous Chef or Section Leader preferred
• Deep knowledge of traditional Japanese culinary techniques (dashi, grilling, simmering, frying, etc.)
• Practical experience in ingredient handling and kitchen hygiene management
• Strong team‑oriented mindset with a passion for mentoring junior staff
• Ability to give basic instructions in English or the local language (for overseas operations)
• Experience working at Michelin‑starred establishments or overseas restaurants is a plus
• Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin or Japanese‑speaking guests