Head Chef, (Japanese Cuisine)
Head Chef (Japanese Cuisine)
We are seeking an experienced and passionate Head Chef specialising in Japanese cuisine to lead our kitchen operations and drive a distinctive, high-quality dining experience. This role requires strong culinary leadership, creativity, and a deep understanding of Japanese techniques, ingredients, and presentation.
Key Responsibilities
Culinary Leadership & Concept Development
Lead the creation and execution of authentic and innovative Japanese menus (e.g., sushi, sashimi, robata, omakase where applicable)
Drive seasonal menu development, promotions, and new concepts aligned with the brand
Ensure consistency, quality, and presentation standards across all dishes
Stay updated on market trends and competitor offerings
Kitchen Operations
Oversee daily kitchen operations, ensuring smooth service and high performance
Maintain strict food quality, hygiene, and safety standards
Manage inventory, food cost, and supplier sourcing (with focus on quality Japanese ingredients)
Minimise wastage and optimise kitchen efficiency
Events & Business Collaboration
Partner with sales and operations teams to curate menus for events and special occasions
Ensure seamless execution and high guest satisfaction for all events
Team Leadership & Development
Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks
Drive training on Japanese techniques, product knowledge, and presentation standards
Foster a positive, disciplined, and high-performance kitchen culture
People & Performance Management
Oversee manpower planning, scheduling, and labour cost control
Conduct performance evaluations and support career development
Work closely with HR on recruitment, onboarding, and staff engagement
Requirements
Minimum 5–10 years of relevant experience in Japanese cuisine, with at least 2–3 years in a leadership role
Strong expertise in Japanese culinary techniques and ingredients
Proven experience in menu development and kitchen management
Strong leadership, communication, and organisational skills
Ability to thrive in a fast-paced, high-standard dining environment