Junior Sous Chef – Asian & Japanese Cuisine
Job Description
Junior Sous Chef – Japanese Cuisine Location: Kuwait Salary: KWD 300–400 per month Benefits: Food & Accommodation Provided Experience Required: Minimum 4–5 years of relevant kitchen experience, including at least 1–2 years in a Junior Sous Chef, Chef de Partie, or equivalent supervisory role, with strong expertise in Japanese cuisine. Job Responsibilities: Assist the Sous Chef and Head Chef in managing daily kitchen operations. Prepare and oversee Japanese dishes while maintaining authentic flavours, quality, and presentation. Handle Japanese ingredients, sauces, seasonings, seafood, noodles, rice, and other specialised preparations. Supervise and guide Commis Chefs and junior kitchen staff. Ensure proper mise en place and smooth food preparation during service. Maintain consistency in recipes, portion sizes, plating, and food quality. Monitor ingredient usage, stock levels, and food wastage. Ensure proper food storage, handling, and hygiene standards. Maintain cleanliness and organisation of the kitchen and workstations. Support the senior culinary team during busy service periods. Train junior staff in Japanese cooking techniques and kitchen procedures. Ensure compliance with food safety and hygiene standards. Requirements: Proven experience in Japanese cuisine. Previous experience as a Junior Sous Chef, Chef de Partie, or Senior Chef in a Japanese restaurant or similar establishment. Good knowledge of Japanese cooking techniques, ingredients, and presentation. Strong leadership and teamwork skills. Ability to work effectively in a fast-paced kitchen environment. Culinary qualification or professional training is preferred.
Key Responsibilities
- Assist the Sous Chef and Head Chef in managing daily kitchen operations.
- Prepare and oversee Asian and Japanese dishes while maintaining quality, consistency, and presentation standards.
- Handle a variety of Asian and Japanese ingredients, sauces, marinades, seafood, noodles, rice, and other specialised preparations.
- Supervise and guide Commis Chefs and junior kitchen staff.
- Ensure proper mise en place and smooth food preparation during service.
- Maintain standard recipes, portion sizes, taste, and presentation.
- Monitor ingredient usage, stock levels, and food wastage.
- Ensure proper food storage, handling, and hygiene practices.
- Support the senior culinary team during busy service periods.
- Train junior staff in relevant Asian and Japanese cooking techniques.
- Maintain cleanliness and organisation of kitchen areas and equipment.
- Ensure compliance with food safety and hygiene standards.
Requirements
- Strong professional experience in Asian & Japanese cuisine.
- Previous experience as a Junior Sous Chef, Chef de Partie, or Senior Chef in a reputed restaurant, hotel, or similar establishment.
- Good knowledge of Asian and Japanese cooking techniques and ingredients.
- Strong leadership and team-management skills.
- Ability to work efficiently in a fast-paced kitchen environment.
- Culinary qualification or professional training is preferred.