Head Chef

Description

We are in search of a seasoned and creative Head Chef with deep expertise in Japanese cuisine, particularly soba, sushi, and sashimi. You will lead the kitchen team, uphold top-tier food quality and hygiene standards, and contribute to the development of innovative dishes. This role also includes overseeing kitchen operations, budgeting, staff development, and ensuring a smooth flow of service in close collaboration with the front-of-house team. If you have a deep respect for Japanese culinary traditions and a strong operational mindset, we’d love to meet you.

Responsibilities and Duties

*Ensure consistent food quality and strict adherence to hygiene and safety regulations *Supervise all stages of food preparation, from mise en place to plating *Design and execute daily menus, with a focus on Japanese dishes like soba, sushi, and sashimi *Build strong relationships with suppliers and coordinate ingredient sourcing *Conduct regular inspections of supplies, kitchen tools, and workstations for safety compliance *Manage kitchen budgets and seek opportunities to boost operational efficiency *Address challenges and kitchen issues with a proactive and professional approach *Guide and mentor kitchen team members to maintain high standards and productivity *Work in partnership with the service team to deliver a smooth and cohesive dining experience

Qualifications and Requirements

*At least 10 years of hands-on experience in food and beverage operations, with a focus on Japanese cuisine *Proficiency in Japanese language and cultural awareness is essential to liaise with Japanese-speaking clients and team members *In-depth culinary skills in traditional Japanese dishes, especially soba, sushi, and sashimi *Proven record of creativity in dish development and introducing new ingredients *Familiarity with advanced techniques, including cook-and-chill systems *Experience working in diverse dining concepts, particularly authentic Japanese kitchens *Strong capabilities in managing inventory, food costs, and kitchen efficiency *Ability to implement and uphold hygiene and safety standards consistently *Detail-driven, organized, and able to work independently under pressure *Available to work a 5-day week on split shifts, including weekends and public holidays

Working Condition

Salary

Basic Salary 7000