Reporting to Senior Management Team. The Sous Chef, Japanese Cuisine (R&D Focused) is a highly skilled and creative culinary professional responsible for assisting in all aspects of operations, with a particular emphasis on leading research and development initiatives for our authentic and innovative Japanese menu. This role requires a deep passion for Japanese culinary traditions, exceptional technical skills, and a forward-thinking approach to food creation. The successful candidate will contribute significantly to the evolution of our menu, ensuring exceptional quality, authenticity, and guest satisfaction. 

• Culinary Strategy Development: Develop innovative culinary strategies aligned with market trends, customer needs, and MX’s business objectives. Stay updated on industry developments, emerging culinary trends, and competitive landscape
• Product Development and Improvement: Collaborate with cross-functional teams to develop and improve food products, recipes, and menu solutions. Conduct sensory evaluations, recipe testing, and ensure product quality, taste, and consistency.
• Menu Development and Optimization: Work with our operation manager to develop profitable and appealing menus for our customers. Lead and contribute to the growth of focus channels with culinary know-how and expertise via solution selling.
• Culinary Trends Analysis: Monitor and analyse culinary trends, consumer preferences, and market insights. Translate these insights into actionable recommendations for product development, marketing strategies, and customer engagement initiatives.
• Culinary Innovation: Lead the development of innovative culinary concepts and products that align with market trends, customer needs, and our business objectives. Translate insights into product ideas and application related to country project/brief.
• Culinary Training: Responsible developing and implementing a training program that empowers and stretches the team. This will incorporate chef skills, presentation, and commercial acumen skills 

• Culinary degree or equivalent professional culinary training from a recognized institution.
• Minimum of 7-10 years of progressive experience in a professional kitchen, with at least 5-7 years in Sous Chef role.
• Experience in a high-volume Japanese restaurant, hotel, or similar culinary environment is highly desirable.
• Proven track record of managing the operation team.