Diploma or Degree in Culinary Arts, Professional Cookery, or a related field; specialized certification in Japanese cuisine is highly preferred.
Minimum 8–10 years of culinary experience in Japanese cuisine, with at least 3–5 years in a senior chef or head chef role (e.g., Executive Japanese Chef, Head Sushi Chef, Chef de Cuisine).
Strong background in traditional and contemporary Japanese gastronomy, including sushi, sashimi, tempura, teppanyaki, kaiseki, and robatayaki.
Proven experience leading kitchen brigades in hotel, resort, or upscale Japanese restaurants.
Demonstrated ability in menu development, costing, procurement coordination, and kitchen financial management.
Key Responsibilities
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Executive Chef • Genting Highlands, Pahang, Malaysia