Sous Chef – Asian & Japanese Cuisine
Job Description
Sous Chef – Asian & Japanese Cuisine | Bartone, Kuwait Salary: KWD 400–500/month Benefits: Food & Accommodation Provided Assist the Head Chef in managing daily kitchen operations specialising in Asian & Japanese cuisine. Prepare and oversee authentic Asian and Japanese dishes while maintaining consistency in taste, quality, and presentation. Supervise Commis Chefs and other kitchen staff during food preparation and service. Ensure proper preparation of sushi, sauces, marinades, noodles, rice, seafood, and other Asian/Japanese dishes as applicable. Maintain standard recipes, portion control, plating standards, and food quality. Monitor food stock, ingredient quality, and minimise wastage. Ensure proper handling, storage, and preparation of fresh seafood and other ingredients. Maintain high standards of food safety, hygiene, and kitchen cleanliness. Train and guide junior kitchen staff in Asian and Japanese cooking techniques. Coordinate with the Head Chef to ensure smooth and timely service. Assist with menu preparation, new dish development, and maintaining culinary standards. Requirements: Proven experience as a Sous Chef specialising in Asian & Japanese cuisine. Strong knowledge of Asian and Japanese cooking techniques and ingredients. Experience in a high-volume restaurant or hospitality environment. Good leadership, communication, and team-management skills. Knowledge of food safety and hygiene standards. Culinary qualification or relevant professional training is preferred.
Key Responsibilities
- Assist the Head Chef in managing daily kitchen operations specialising in Asian & Japanese cuisine.
- Prepare and oversee authentic Asian and Japanese dishes while maintaining consistency in taste, quality, and presentation.
- Supervise Commis Chefs and other kitchen staff during food preparation and service.
- Ensure proper preparation of sushi, sauces, marinades, noodles, rice, seafood, and other Asian/Japanese dishes as applicable.
- Maintain standard recipes, portion control, plating standards, and food quality.
- Monitor food stock, ingredient quality, and minimise wastage.
- Ensure proper handling, storage, and preparation of fresh seafood and other ingredients.
- Maintain high standards of food safety, hygiene, and kitchen cleanliness.
- Train and guide junior kitchen staff in Asian and Japanese cooking techniques.
- Coordinate with the Head Chef to ensure smooth and timely service.
- Assist with menu preparation, new dish development, and maintaining culinary standards.
Requirements
- Proven experience as a Sous Chef specialising in Asian & Japanese cuisine.
- Strong knowledge of Asian and Japanese cooking techniques and ingredients.
- Experience in a high-volume restaurant or hospitality environment.
- Good leadership, communication, and team-management skills.
- Knowledge of food safety and hygiene standards.
- Culinary qualification or relevant professional training is preferred.