Junior Sous Chef – Japanese Cuisine

About the role

Join the culinary team at Kuredhivaru Resort & Spa as a Junior Sous Chef specializing in Japanese cuisine. You will support the Senior Sous Chef in delivering high‑quality Japanese dishes while developing junior kitchen staff.

Key responsibilities

• Assist the Senior Sous Chef in daily operations of the Japanese restaurant, ensuring smooth service and consistent food quality.
• Supervise Chef de Partie, Demi Chef de Partie, Commis and other kitchen staff during preparation and service.
• Control mise en place, monitor stock, manage food waste and support ordering and inventory processes.
• Maintain HACCP, food safety, allergen control and sanitation standards throughout the kitchen.
• Train junior team members in Japanese preparation techniques, knife skills, plating and hygiene.

Required profile

• Diploma or certificate in Culinary Arts (preferred).
• 3‑5 years of experience in Japanese cuisine within luxury hotels, resorts or high‑end restaurants.
• Previous supervisory experience as Chef de Partie or similar role.
• Strong knowledge of food safety, HACCP, costing and inventory management.
• Good command of English; additional languages are a plus.

Required skills

• Sushi and sashimi preparation
• Tempura and other Japanese cooking techniques
• HACCP and food safety compliance
• Inventory and stock control

What we offer

• Competitive tax‑free remuneration package
• Monthly service charge distribution
• Comprehensive medical insurance
• Annual vacation leave with return flight ticket
• Accommodation, meals, uniforms and exclusive employee benefits