OKU Bodrum- Sous Chef (Japanese Background)

At OKU, we are looking for a visionary and experienced Sous Chef with a strong background in Japanese cuisine to elevate the standards of taste, quality, and leadership in our kitchen operations. This role will be responsible for managing the day-to-day activities of the culinary team, while supporting the Executive Chef in menu planning, quality assurance, and team development.

ABOUT OKU

‘OKU’ is derived from the Japanese spiritual and architectural concept meaning ‘inner space.’ OKU Hotels is a boutique collection of soulfully curated, laidback luxury hotels created for the modern traveler. Each property is designed around barefoot luxury, local authenticity, and the philosophy of slow living.

Headquartered in London, OKU Hotels currently operates in Ibiza and Kos, with new locations confirmed in Turkey and Spain. Over the next five years, OKU aims to open and/or operate more than ten unique hotels across the globe.

RESPONSIBILITIES OF THE ROLE

• Oversee the daily culinary operations in collaboration with the Executive Chef

• Ensure consistency and high quality in food production, presentation, and service

• Play an active role in menu development and recipe creation

• Monitor food costs, inventory, and hygiene standards

• Ensure full compliance with food safety and health regulations (HACCP)

• Lead, train, and develop team members, fostering a culture of growth and accountability

• Collaborate with other departments to ensure smooth and efficient service

• Take full charge of kitchen operations in the absence of the Executive Chef

CANDIDATE REQUIREMENTS

• Minimum 5 years of experience in hotel or restaurant kitchens, including at least 2 years in a managerial role

• Strong command of international cuisines and modern cooking techniques

• Excellent leadership, planning, and organizational skills

• Solid knowledge of HACCP and food safety protocols

• Detail-oriented, proactive, and calm under pressure

• Advanced level of English is required

TECHNICAL AND BEHAVIORAL COMPETENCIES

• Expertise in cost control and inventory management

• Ability to maintain high standards in food quality and plating

• Team leadership with a motivating and supportive approach

• Capability to coach, train, and develop culinary staff

• Strong decision-making and problem-solving under operational pressure