Japanese Cuisine Chef (Central, Japanese Speaking)

Responsibilities:

Culinary Leadership

• Design and curate seasonal Omakase menus featuring premium ingredients.
• Prepare and present high-quality sushi, sashimi, and Japanese specialty dishes.
• Continuously innovate and refine menu offerings based on seasonality and market trends.
• Ensure consistency in taste, presentation, and quality.

Kitchen Operations

• Oversee daily kitchen operations and workflow.
• Manage food preparation, inventory control, and ordering of ingredients.
• Maintain food cost controls and minimize wastage.
• Ensure compliance with food safety, sanitation, and hygiene regulations.

Team Management

• Recruit, train, and supervise kitchen staff.
• Develop team members culinary skills and ensure adherence to operational standards.
• Create a positive and collaborative working environment.
• Manage staff scheduling and performance evaluations.

Guest Experience

• Interact directly with guests at the Omakase counter.
• Explain dishes, ingredients, and preparation methods.
• Deliver exceptional hospitality and personalized dining experiences.
• Address guest feedback professionally and proactively.

Vendor & Quality Management

• Source premium seafood, wagyu, seasonal produce, and specialty Japanese ingredients.
• Build and maintain relationships with suppliers.
• Ensure ingredient quality and freshness meet restaurant standards.

Requirements:

• 5-10 years of experience in Japanese cuisine, with at least 3 years in an Omakase or Head Chef role.
• Strong expertise in sushi, sashimi, Kaiseki, and Omakase-style dining.
• Extensive knowledge of Japanese ingredients, knife skills, and preparation techniques.
• Proven experience managing kitchen operations and leading culinary teams.
• Excellent communication and customer service skills.
• Ability to work in a fast-paced environment and maintain high standards under pressure.
• Food hygiene and safety certification preferred.
• Fluent in English plus Japanese language proficiency is required to communicate with Japanese Owner Chef who is not able to speak English fluently.