[GAKU Teppanyaki Restaurant] Sous Chef

We seek a highly skilled and disciplined Sous Chef to support the Head Chef in managing all Back-of-House (BOH) operations at GAKU. While rooted in the traditions of Japanese cuisine, this role is primarily operational and managerial, ensuring daily prep, hygiene, HACCP compliance, inventory, and kitchen discipline meet the rigorous demands of a luxury Teppanyaki experience.

GAKU serves a discerning VIP clientele within a gaming resort setting. While the culinary concept embraces storytelling and precision performance, the Sous Chef will play a BOH-focused role, managing the support team, kitchen prep flow, and task accountability while coordinating closely with cross-trained live Teppan chefs.

Key Responsibilities

1.Core BOH Operations

• Oversee daily mise-en-place schedules for lunch and dinner services across cold, hot, dessert, and rice prep stations.

• Assign float Teppan chefs to support prep team based on booking volume and staffing needs.

• Supervise daily station cleaning, pre-opening checks, and post-service resets.

2.Inventory, Purchasing & Receiving

• Perform and validate daily inventory checks with CDPs and commis.

• Receive all ingredient deliveries; verify quality, quantity, and labeling with procurement.

• Initiate daily purchase requests and liaise with the Head Chef for premium item approvals.

3.HACCP & Food Safety Compliance

• Maintain kitchen HACCP logbooks and ensure all team members comply with food safety and sanitation protocols.

• Conduct temperature checks, station audits, and weekly reporting.

4.Team Coordination

• Manage BOH prep schedule, shift assignments, and performance of all CDPs and Commis.

• Facilitate opening and closing of kitchen daily, assigning responsibilities to senior CDPs.

• Act as day-to-day executor of BOH plans set by the Head Chef.

5.Training & Supervision

• Support cross-training of Teppan chefs in BOH responsibilities during off-peak hours.

• Mentor junior staff on kitchen organization, hygiene, and prep standards.

• Conduct daily briefings with CDPs to ensure clear task ownership and service readiness.

• Work in a high-caliber, international team focused on excellence and Japanese precision.

• Access to premium ingredients and state-of-the-art kitchen systems.

• Mentorship and career development in a luxury integrated resort.

Experience

• Minimum 5+ years in Japanese or luxury fine dining kitchens.

• Experience supervising BOH prep, inventory, and sanitation systems.

• HACCP certification required.

Skills

• Strong leadership in BOH task management, prep logistics, and team accountability.

• Detail-oriented in inventory control, hygiene, and SOP enforcement.

• Able to adapt staffing and kitchen setup based on booking fluctuations.

Language

• English proficiency required for internal communication and system logs.

• Japanese or Vietnamese is a plus.

Attributes

• Methodical, dependable, and respected as a BOH operator.

• High integrity, calm under pressure, and deeply respectful of Japanese kitchen discipline.