Head Chef (Japanese Asian Fusion Restaurant)

Qualifications and Requirements:

•⁠ ⁠Minimum 5 years of overall culinary experience.
•⁠ ⁠At least 3 years of experience at - Sous Chef level or above, specifically handling Japanese and Pan-Asian fusion cuisine.
•⁠ ⁠Must have strong knowledge of sushi and be capable of overseeing both hot and cold kitchen stations.
•⁠ ⁠Experienced in leading and managing kitchen teams, including training, coaching, and developing junior chefs.
•⁠ ⁠Experienced in developing, implementing, and maintaining kitchen SOPs, particularly for food safety, hygiene, consistency, and quality standards.
•⁠ ⁠Proven experience in developing high-end and contemporary Japanese and Pan-Asian menus, including:Appetizers, Main courses, Robata and grilled dishes & Sushi
•⁠ ⁠Strong knowledge of premium ingredients, particularly premium beef cuts and seafood, including their selection, preparation, handling, and application in robata and grilling.
•⁠ ⁠Strong understanding of high-end food presentation, plating, consistency, and execution standards.
•⁠ ⁠South American candidates preferred.