Junior Sous Chef- Japanese cuisine

Kuredhivaru Resort and Spa is a tropical oasis nestled in the Noonu atoll within 45 minutes seaplane journey from Male International Airport.

The live and colorful house reef, the white sand beach and picture-perfect scenes make the resort as an ultimate beach holiday destination for both thrill seekers and leisure lovers.

Each of our 105 villas boast a private pool, cozy terrace and direct access to the ocean. The contemporary and eco-friendly design of the villas offer our guests a comfortable accommodation and laid-back resort experience.

To support the Senior Sous Chef in maintaining consistent food quality, Japanese culinary standards, hygiene, cost control and efficient daily kitchen operations, while supervising and developing the junior culinary team.

• Support the Senior Sous Chef in the daily operation of the Japanese restaurant kitchen and ensure smooth, efficient service.
• Supervise Chef de Partie, Demi Chef de Partie, Commis and other assigned kitchen staff during preparation and service.
• Ensure all dishes are prepared and presented according to approved recipes, portion sizes, plating standards and restaurant quality requirements.
• Control daily mise en place and ensure all sections are fully prepared before each service.
• Maintain strong standards of Japanese cuisine, including sushi, sashimi, raw seafood preparation, rice, sauces, garnishes and Japanese hot-kitchen production.
• Monitor the quality, freshness, storage, thawing and handling of fish, seafood and other high-risk products.
• Ensure full compliance with HACCP, food safety, hygiene, allergen control and resort sanitation standards.
• Conduct daily checks of refrigerators, freezers, storage areas, product labeling, expiry dates and FIFO procedures.
• Assist the Senior Sous Chef with daily requisitions, ordering, stock control and monitoring of product availability.
• Control food waste, overproduction, portioning and responsible usage of premium imported ingredients.
• Immediately report shortages, quality issues, equipment problems or operational concerns to the Senior Sous Chef.
• Train and guide junior kitchen employees in Japanese preparation techniques, knife skills, portioning, plating, hygiene and kitchen procedures.
• Conduct or support daily kitchen briefings and ensure the team understands menu changes, specials, VIP requirements, allergies and operational priorities.
• Coordinate with Stewarding, Stores, Receiving, Purchasing and F&B Service to ensure smooth daily operations.
• Support special events, private dining, theme nights, weddings, buffet operations and VIP functions when required.
• Assist with implementation of new dishes, seasonal specials and menu changes under the direction of the Senior Sous Chef.
• Monitor kitchen discipline, cleanliness, organization and professional behavior of the assigned team.
• Take operational responsibility for the Japanese kitchen during the absence of the Senior Sous Chef when officially assigned.
• Handle guest requests, dietary requirements and allergies professionally while maintaining restaurant standards.
• Maintain effective communication within the multicultural kitchen team and help resolve operational issues during busy service periods.

• Diploma or Certificate in Culinary Arts or a related field preferred.
• Minimum 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 expertise in sushi, sashimi, tempura, and other Japanese cooking techniques.
• Knowledge of food safety, HACCP, costing, and inventory management.
• Excellent leadership, communication, and teamwork skills.
• Ability to work effectively in a fast-paced, multicultural environment.
• Good command of English; additional languages are an advantage.

• Competitive tax-free remuneration package
• Monthly service charge distribution
• Comprehensive medical insurance coverage
• Annual vacation leave with a company-provided return flight ticket as per company policy
• Accommodation, meals, uniforms, and exclusive employee benefits