Job Description

Location:

SLRP, Sharjah

Specialty:

Japanese Culinary Experience

Role Overview:

The Sous Chef plays a key leadership role in shaping and maintaining the Japanese culinary identity at SLRP Square. This position supports the Head Chef in overseeing all kitchen operations, ensuring high standards in food quality, workflow efficiency, and staff development across all Japanese sections including sushi, ramen, teppan, hot kitchen, and cold kitchen.

Key Responsibilities:

Manage daily kitchen operations and oversee all Japanese cuisine stations. Ensure top-level execution, flavor consistency, and authentic Japanese culinary presentation. Lead, train, and mentor chefs and kitchen staff in traditional and modern Japanese techniques. Assist the Head Chef in menu creation, seasonal items, and new concept development. Maintain precise inventory control of Japanese ingredients, suppliers, and specialty items. Implement HACCP, food safety, and hygiene protocols across the entire kitchen. Coordinate with management and service teams to ensure smooth service and communication. Improve workflow, reduce waste, and maximize kitchen productivity and cost efficiency. Take charge of kitchen operations in the absence of the Head Chef.

Required Skills & Experience:

Strong professional background in Japanese cuisine (sushi, teppanyaki, ramen, robata, tempura, donburi). Leadership experience in a high-volume or premium Japanese kitchen. Deep understanding of Japanese flavors, knife skills, preparation methods, and ingredient handling. Ability to train teams to maintain standard recipes and service consistency. Strong knowledge of kitchen management, inventory systems, and food cost control. Creativity in menu development and modern Japanese fusion concepts.
Job Type: Full-time