Position Summary
Della Resorts & Adventure is seeking a talented and passionate Junior Sous Chef to support the culinary operations of its premium Japanese restaurant. The Junior Sous Chef will assist in managing the day-to-day kitchen operations, ensuring the highest standards of food quality, authenticity, hygiene, consistency, and efficiency. The ideal candidate should have strong expertise in Japanese cuisine, leadership skills, and the ability to inspire and develop a high-performing culinary team while maintaining the luxury standards of the resort.
Key Responsibilities
Kitchen Operations
- Assist the Executive Chef and Executive Sous Chef in managing the daily operations of the Japanese kitchen.
- Supervise food preparation and service to ensure consistency, quality, and timely execution.
- Ensure all dishes are prepared according to standardized recipes and presentation guidelines.
- Monitor kitchen workflow to maximize efficiency during service.
- Oversee mise en place preparation and ensure readiness before each service period.
- Ensure all kitchen equipment is used and maintained properly.
Culinary Excellence
- Prepare and supervise authentic Japanese dishes, including sushi, sashimi, nigiri, maki rolls, tempura, robata, yakitori, ramen, donburi, and other specialty menu items, based on restaurant offerings.
- Maintain consistency in taste, texture, presentation, and portion sizes.
- Ensure premium-quality ingredients are handled with care to preserve freshness and authenticity.
- Support menu development, seasonal specials, tasting menus, and new product innovation.
- Collaborate with senior chefs to enhance guest dining experiences through creative yet authentic cuisine.
Team Leadership
- Supervise Chef de Parties, Demi Chef de Parties, Commis Chefs, and kitchen assistants during shifts.
- Train junior culinary staff on recipes, knife skills, plating, hygiene, and Japanese cooking techniques.
- Conduct daily kitchen briefings and assign responsibilities.
- Motivate and mentor team members to achieve high performance and continuous improvement.
- Monitor staff discipline, grooming, and adherence to kitchen SOPs.
Food Safety & Quality Assurance
- Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.
- Monitor food storage, labeling, temperature control, and stock rotation using FIFO principles.
- Maintain cleanliness and organization throughout the kitchen.
- Ensure compliance with all company policies and statutory food safety regulations.
Inventory & Cost Control
- Assist in inventory management and stock control.
- Monitor food costs, wastage, and portion control to achieve budget targets.
- Support purchasing and receiving of ingredients while maintaining quality standards.
- Report shortages, spoilage, and equipment issues promptly.
- Ensure efficient utilization of raw materials and minimize food waste.
Coordination & Communication
- Work closely with the Restaurant Manager and F&B Service team to ensure seamless guest service.
- Coordinate with Purchasing and Stores for timely procurement of ingredients.
- Collaborate with Engineering and Housekeeping to maintain kitchen infrastructure and cleanliness.
- Participate in menu planning meetings and operational reviews.
Qualifications
- Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
- Formal culinary training from a recognized institute is preferred.
- Specialized training in Japanese cuisine is highly desirable.
Experience
- Minimum 5–7 years of culinary experience in luxury hotels or premium restaurants.
- At least 2 years of experience as a Chef de Partie or equivalent supervisory role.
- Hands-on experience in authentic Japanese cuisine is essential.
- Experience working in fine dining or specialty Japanese restaurants is strongly preferred.
Minimum 5–7 years of culinary experience in luxury hotels or premium restaurants or specialty Japanese restaurants is strongly preferred
