Sous Chef - Yakitori

Nestled in the lush hillside of Surin Beach, Navera Phuket – MGallery Collection is a sanctuary of timeless elegance, inspired by Phuket’s rich Sino-Portuguese heritage and the romantic spirit of ocean voyages. Positioned above one of the island’s most pristine beaches, this all-suite and villa resort offers discerning travelers a private escape into serenity, cultural richness, and heartfelt hospitality.

Guests are welcomed into the Sino Lodge — a graceful blend of heritage mansion and yacht deck — before embarking on a journey through carefully curated culinary, wellness, and leisure experiences. From Riviera House, a Mediterranean coastal-inspired dining destination, to Junsai, an immersive Japanese grill, and the refined French charm of Marcele Bistro, Navera Phuket delivers moments of connection and coastal indulgence.

Rooted in nature, design, and authenticity, Navera is more than a resort — it is a destination that captures the spirit of exploration and relaxation. Whether enjoying panoramic villa views, a floating breakfast, or a bespoke spa ritual inspired by the island’s tin-mining legacy, each stay becomes a timeless voyage. Join us at Navera Phuket and be part of an inspiring journey at the heart of Surin Beach — where elegance, culture, and discovery meet.

Oversee the daily operations of the Teppanyaki kitchen, ensuring authentic Japanese cooking techniques, exceptional food quality, consistency, and an engaging guest dining experience. Supervise food preparation, mise en place, inventory control, and kitchen operations while ensuring compliance with HACCP, food safety, and hygiene standards.

Lead, train, and develop the Teppanyaki kitchen team, maintaining high culinary standards, productivity, and excellent teamwork. Support menu development, recipe standardization, food cost control, and the introduction of seasonal or specialty Teppanyaki offerings in collaboration with the Executive Chef. Monitor food costs, minimize waste, maintain inventory levels, and ensure the proper use and maintenance of kitchen equipment.

Collaborate with the Front of House team to deliver seamless service, handle guest feedback and special dietary requests, and create memorable dining experiences through interactive Teppanyaki cooking. Minimum 5 years of experience in professional kitchens. At least 2–3 years of experience as a Sous Chef or Junior Sous Chef.

Proven experience in a traditional Teppanyaki restaurant. Hotel experience is preferred but not required. Candidates from stand-alone restaurants are welcome to apply.