Chef at Sujimoto Construction Limited

Key Responsibilities

• Prepare and present menu items in line with approved recipes and brand standards.
• Support the Head Chef in daily kitchen operations and service execution.
• Ensure food quality, taste, portioning, and presentation are consistently maintained.
• Assist with food preparation, mise en place, and timely service during peak periods.
• Maintain cleanliness, hygiene, and organization of the kitchen at all times.
• Follow food safety, sanitation, and hygiene standards strictly.
• Assist in inventory control, stock rotation, and minimizing food waste.
• Operate kitchen equipment safely and report faults when necessary.
• Collaborate with kitchen team members to ensure smooth service flow.
• Support special events, themed nights, and promotional menus as required.

Requirements

• Minimum of OND/Certificate in Culinary Arts, Hospitality, or a related field.
• Minimum of 2–5 years’ experience as a Chef or Line Cook in a lounge, restaurant, orhospitality environment.
• Experience in high-volume, nightlife, or premium hospitality settings is an advantage.
• Good knowledge of food preparation techniques and kitchen operations.
• Ability to work shifts, late nights, weekends, and public holidays.
• Strong teamwork, time management, and communication skills.
• High attention to detail and commitment to quality.
• Physically fit and able to work in a fast-paced environment

Compensation

• Competitive salary
• Performance incentives
• Staff meals and benefits
• Career growth opportunities within the hospitality group