Sous Chef - Yakitori

About this role

• Job Description
• Oversee the daily operations of the Teppanyaki kitchen, ensuring authentic Japanese cooking techniques, exceptional food quality, consistency, and an engaging guest dining experience.
• Supervise food preparation, mise en place, inventory control, and kitchen operations while ensuring compliance with HACCP, food safety, and hygiene standards.
• Lead, train, and develop the Teppanyaki kitchen team, maintaining high culinary standards, productivity, and excellent teamwork.
• Support menu development, recipe standardization, food cost control, and the introduction of seasonal or specialty Teppanyaki offerings in collaboration with the Executive Chef.
• Monitor food costs, minimize waste, maintain inventory levels, and ensure the proper use and maintenance of kitchen equipment.
• Collaborate with the Front of House team to deliver seamless service, handle guest feedback and special dietary requests, and create memorable dining experiences through interactive Teppanyaki cooking.
• Qualifications
• Minimum 5 years of experience in professional kitchens.
• At least 2–3 years of experience as a Sous Chef or Junior Sous Chef.