Japanese Chef

Responsibilities

1. Lead the kitchen in preparing and presenting traditional and modern Japanese dishes with consistency, quality, and creativity.
2. Oversee all aspects of kitchen operations, including menu planning, food preparation, and service execution.
3. Manage kitchen staff, ensuring effective team collaboration, skill development, and high performance.
4. Develop seasonal and special menus that highlight authentic Japanese flavors, ingredients, and cooking techniques.
5. Maintain kitchen organization, including ordering, inventory control, and proper storage of ingredients.
6. Enforce strict adherence to food safety and hygiene standards, ensuring a safe and clean working environment.
7. Monitor kitchen operations to ensure timely, efficient, and high-quality food production.
8. Control food costs and waste, ensuring profitability while maintaining high standards.
9. Foster a positive and motivating work environment, inspiring the team to excel.
10. Work closely with the restaurant management to ensure alignment with overall culinary vision and guest experience.

Skills

1. Proven experience as a Head Chef, Executive Chef, or in a senior leadership role, with a strong focus on Japanese cuisine.
2. Extensive expertise in Research & Development (R&D), including menu design, ingredient innovation, and culinary experimentation.
3. In-depth knowledge of traditional and contemporary Japanese cooking techniques and ingredients.
4. Demonstrated leadership skills and experience managing a team in a fast-paced kitchen environment.
5. Strong creativity and a passion for culinary innovation, with a keen eye for food presentation.
6. Excellent communication, organizational, and problem-solving skills.
7. Strong knowledge of food safety and hygiene regulations.
8. Culinary degree or equivalent experience is highly preferred.