Chef de Cuisine - Japanese Cuisine

Job Summary:

We are seeking an experienced Chef de Cuisine specializing in Japanese Cuisine to lead and elevate our culinary offerings. The ideal candidate will have extensive knowledge of traditional and modern Japanese culinary techniques a passion for highquality ingredients and the ability to lead a kitchen team with creativity and precision. You will oversee the Cafe Sushi kitchen operation including menu development staff training quality control and ensuring the highest standards of food safety and hygiene.

Key Responsibilities:

• Design innovate and develop traditional and contemporary Japanese dishes including sushi sashimi tempura kaiseki while incorporating seasonal ingredients.
• Lead mentor and supervise the culinary team including sushi chefs and kitchen staff ensuring effective communication and a positive working environment.
• Maintain the highest level of quality presentation and consistency in all Japanese dishes ensuring all items meet or exceed guest expectations.
• Manage food costs inventory and kitchen budgets efficiently ensuring minimal waste and adherence to budgetary guidelines.
• Source and establish relationships with trusted suppliers to secure the freshest highquality Japanese ingredients (e.g. fish seafood specialty rice and spices).
• Train and develop kitchen staff in Japanese cooking techniques food safety and service standards to ensure continuous improvement and skill development.
• Oversee daily kitchen operations ensuring cleanliness organization and the timely preparation and delivery of meals.
• Ensure that all kitchen operations comply with health and safety regulations including maintaining HACCP standards and proper food handling procedures.
• Work closely with the Executive Chef F&B team and other department heads to ensure that the Japanese cuisine offerings align with the overall dining experience of the establishment.
• Occasionally interact with guests to provide insight into the menu and Japanese culinary techniques ensuring personalized dining experiences for highprofile clientele.

Qualifications :

• Minimum of 57 years of experience as a Chef de Cuisine or Sous Chef specializing in Japanese cuisine with a proven track record in upscale restaurants hotels or fine dining establishments.
• Extensive knowledge of Japanese cooking methods ingredients and plating techniques including sushi sashimi and Kaiseki.
• Strong leadership organizational and team management skills with the ability to motivate and lead a kitchen team.
• Creativity and a deep understanding of traditional and modern Japanese culinary trends and flavors.
• Certification in food safety (HACCP) and hygiene practices with an emphasis on seafood and raw food handling.
• Exceptional attention to detail in food preparation presentation and quality control.
• Ability to work in a highpressure environment managing multiple tasks while maintaining focus on quality and service.
• Strong financial acumen with experience managing food costs budgets and inventory.
• Excellent communication skills both with staff and in guestfacing situations.
• Experience working in a multicultural environment and respect for different cultural approaches to dining.

Remote Work :

No

Employment Type :

Fulltime