Japanese Executive Chef

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

• Lead and manage all Japanese kitchen operations, including hot, sushi, sashimi, tempura, and teppanyaki sections.
• Develop and execute authentic and modern Japanese menus, ensuring consistency in quality, taste, and presentation.
• Collaborate with VP–F&B and Culinary team on menu costing, pricing, and profitability.
• Train, mentor, and supervise kitchen staff to maintain high culinary and hygiene standards.
• Ensure compliance with HACCP, GMP, and all food safety requirements.
• Oversee ingredient selection and procurement, ensuring quality, freshness, and cost efficiency.
• Conduct regular tasting, quality checks, and ensure proper portion and waste control.
• Support VIP and special events, ensuring exceptional guest dining experience.
• Maintain kitchen discipline, cleanliness, and operational readiness at all times.

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