Sous Chef – Teppanyaki Specialist

The Sous Chef – Japanese Restaurant is the second-in-command of the kitchen and reports directly to the Executive Sous Chef. This role is responsible for overseeing all culinary operations of Japanese Restaurant, with a focus on authentic Japanese cuisine, particularly Yakitori, Robatayaki, and Teppanyaki. The Sous Chef ensures exceptional food quality, consistency, hygiene, and guest satisfaction while leading and developing the kitchen team to achieve the highest operational efficiency.

Key Requirements:

• Thai national
• Minimum 5 years in professional kitchens, with 2–3 years as a Sous Chef or Junior Sous Chef in a high-end Japanese restaurant or luxury hotel. Shall we say (in a traditional Teppanyaki restaurant, candidate from stand-alone restaurant with no hotel background are welcome to apply.
• Proven expertise in Yakitori, Robatayaki, and Teppanyaki, backed by advanced knife skills and strong knowledge of Japanese flavors
• Charismatic, confident, and guest-focused — able to read the room and command a live-cooking counter professionally
• A calm-under-pressure team leader who enjoys developing junior talent and running a well-organized kitchen.
• Fluent in English (Japanese language skills are a strong advantage); knowledgeable in food cost control and FIFO inventory management

Apply:

You can apply online or send your application directly to [email protected]

Your application should include a detailed CV (with a recent photo), briefly outlining your past work experience and achievements.

Please also provide 3 referees (incl. email addresses).

Due to the anticipated volume of applications only shortlisted candidates will be contacted.

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