Head Chef - Japanese Cuisine

Description

Responsibilities

• Menu Expertise: Sushi, sashimi, robata grill, tempura, dim sum, and contemporary sharing plates.
• Robata Expertise: Precision grilling of premium meats, seafood, and vegetables.
• Leadership: Leading multicultural kitchen teams, mentoring chefs, and maintaining high standards.
• Operations: Food costing, supplier management, inventory management, HACCP, and workflow efficiency.
• Quality & Creativity: Consistency in presentation, flavor, and brand alignment.
• Guest Experience: Delivering signature dishes that enhance brand reputation and loyalty.

Requirements

• 10- 15 years of experience as a Head Chef in a reputable establishment with 5–7 years in senior leadership roles
• Expertise in sushi, sashimi, and Japanese cuisine techniques.
• Strong knowledge of food costing, supplier management, and inventory management.
• Proficient in HACCP standards and kitchen safety practices.
• Excellent leadership and mentoring skills.
• Creative and passionate about culinary trends.
• Experience with high-end Japanese/Pan-Asian restaurants like Zuma, Novikov, ROKA, Nobu, Nozomi, Soy Tokyo, Bushido by Buddha-Bar, Katana Torii, or similar brands are preferred.