Your Role in the Story
As the Sous Chef at Mimi Kakushi, you are the creative and operational backbone of the kitchen, supporting the Head Chef in delivering an exceptional, high-quality dining experience inspired by Japanese cuisine and culture. You lead by example on the floor, ensuring precision, consistency, and excellence in every dish, while maintaining the rhythm and energy of a fast-paced, design-led restaurant. You are a hands-on leader who inspires the kitchen team, drives standards, and ensures that Mimi Kakushi’s culinary identity, quality, and performance meet and exceed Rikas stretch standards at all times.
Key Responsibilities
- Support the Head Chef in menu development, recipe creation, daily specials, and ongoing dish refinement in line with Mimi Kakushi’s concept.
- Lead and supervise all kitchen stations, ensuring smooth service flow and consistent execution.
- Take full responsibility for kitchen operations in the absence of the Head Chef.
- Train, coach, and mentor chefs at all levels, building strong technical skills and a performance-driven kitchen culture.
- Ensure all food preparation and presentation meets Mimi Kakushi and Rikas quality standards.
- Oversee kitchen stock, ingredients, and ordering, ensuring accuracy, availability, and cost control.
- Enforce strict FIFO procedures, proper food labeling, and storage standards.
- Manage waste reduction initiatives and support budgetary and cost-control targets.
- Maintain clean, organized, and fully stocked stations before and during peak service periods.
- Ensure full compliance with food safety, hygiene, and health regulations at all times.
- Monitor kitchen equipment and report maintenance needs promptly.
- Collaborate closely with Restaurant Management and F&B leadership on staffing, scheduling, and operational efficiency.
- Contribute creative ideas and improvements to enhance kitchen performance, menu appeal, and guest satisfaction.
- Uphold a positive, disciplined, and professional working environment in line with the Mimi Kakushi brand.
Who We’re Looking For
- Bachelor’s degree or diploma in Culinary Arts, Hospitality, or a related field, or a technical degree in their culinary specialty.
- Proven experience as a Sous Chef or strong Chef de Partie in a high-volume, high-quality restaurant; for 3-5 years.
- Experience with Japanese or Asian-inspired cuisine is highly preferred.
- Experience in pre-openings will be considered as a plus.
- Strong leadership skills with the ability to motivate, train, and develop a diverse kitchen team.
- Excellent knowledge of food safety, hygiene standards, and kitchen operations.
- Experience in stock control, ordering, waste management, and cost awareness.
- Ability to thrive in a fast-paced, high-pressure service environment.
- Creative, detail-oriented, and quality-driven mindset.
- Strong communication and organizational skills.
- Flexible and reliable, with availability to work evenings, weekends, and peak trading periods.
- Experience in luxury, lifestyle, or design-led restaurant concepts is an advantage.
- Ability to work at an EU country.
- Advanced English language knowledge.
Perks You’ll Love
- Team rates at LUURA, Ennismore & Accor properties worldwide.
- Discounts at our restaurants, bars, and cafes.
- Access to art, cultural events & live music nights.
- Recognition that matters — from surprise gifts to team celebrations.
- Beautiful team spaces & comfortable accommodation (where applicable).
Ready to Dive In?
Bring your energy, your ideas, and your true self — and let’s create something unforgettable together.
📍 Apply now and start your journey with LUURA.