Sous Chef

1 day ago

Quezon City, National Capital Region, Philippines APEX FRANCHISE VENTURES OPC - Chicken Chingu Full time ₱240,000 - ₱360,000 per year

The Japanese Sous Chef is the second-in-command in the kitchen, directly supporting the Head Chef (or Executive Chef) in managing the preparation and execution of authentic Japanese cuisine. This role involves leading the kitchen team, maintaining food quality and consistency, ensuring hygiene standards, and preserving traditional Japanese culinary techniques — while also incorporating modern trends where appropriate.

Key Responsibilities:

  • Assist the Head Chef in managing daily kitchen operations and food preparation.
  • Prepare traditional Japanese dishes (e.g., sushi, sashimi, tempura, robata, ramen, etc.) with precision and artistry.
  • Ensure consistent taste, quality, and presentation of all menu items.
  • Train and supervise junior kitchen staff, including sushi chefs and line cooks.
  • Monitor inventory levels and ensure proper storage and rotation of ingredients (especially fresh seafood).
  • Uphold high standards of kitchen hygiene, sanitation, and food safety.
  • Collaborate on menu development, seasonal specials, and tasting menus.
  • Handle kitchen scheduling, procurement, and cost control when needed.
  • Maintain relationships with suppliers, especially for sourcing authentic Japanese ingredients.

Qualifications:

  • Minimum of 5 years of professional kitchen experience, with at least 2 years as a Sous Chef.
  • Specialized experience in Japanese cuisine is required (sushi, teppanyaki, izakaya-style, or kaiseki).
  • Culinary degree or certification from a recognized institution is a plus.
  • Knowledge of traditional Japanese ingredients, knife skills, and plating aesthetics.
  • Strong leadership, time management, and communication skills.
  • Ability to work under pressure in a high-volume kitchen.
  • Understanding of HACCP and local health/safety regulations.

Key Skills:

  • Sushi and sashimi preparation
  • Knife handling and fish butchery
  • Japanese flavor profiling (umami balance)
  • Team management
  • Food costing and inventory control
  • Cleanliness and attention to detail
  • Communication and mentorship

Job Type: Full-time

Pay: Php20, Php22,000.00 per month

Work Location: In person

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