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.