Japanese Chef

Role & responsibilities

As a Japanese Cuisine Chef, you will be responsible for preparing and presenting high-quality sushi and hot dishes, including robata-grilled items, in line with authentic Japanese techniques. Youll work closely with the culinary team to maintain the restaurants high standards and create an unforgettable dining experience.

Key Responsibilities

Sushi Preparation: Skillfully prepare and present sushi, sashimi, and other raw dishes, ensuring top-quality ingredients and traditional techniques.

Hot Kitchen and Robata: Cook a variety of Japanese hot dishes, including robata grill specialties, while maintaining the authenticity and precision of Japanese flavors.

Menu Development: Collaborate with the executive chef to design seasonal and special menus, introducing innovative dishes while staying true to Japanese culinary principles.

Quality Control: Ensure the highest standards of quality and presentation in every dish, adhering to food safety and hygiene regulations.

Inventory Management: Monitor and manage ingredient inventory, maintaining freshness and minimizing waste.

Training and Supervision: Mentor junior chefs, providing guidance on Japanese cooking techniques and quality standards.

Guest Engagement: Occasionally interact with guests, explaining dishes and the origins of ingredients to enhance their dining experience.

Preferred candidate profile

Experience: Minimum 3 years of experience as a chef specializing in Japanese cuisine, with expertise in sushi and robata grilling.

Technical Skills: Proficiency in Japanese culinary techniques, knife skills, and plating with a strong understanding of Japanese ingredients and flavor profiles.

Creativity and Attention to Detail: Ability to develop innovative, visually appealing dishes with high attention to detail in presentation and flavor.

Team Player: Strong team-oriented mindset with excellent communication and interpersonal skills.

Commitment to Quality: Dedication to maintaining high standards of food quality, hygiene, and kitchen organization.

Certification: Culinary certification in Japanese cuisine or equivalent training is preferred.

Perks and benefits

Service Charge

Health Insurance

Meal allowances