Responsibilities

* Lead the kitchen in preparing and presenting traditional and modern Japanese dishes with consistency, quality, and creativity.

* Oversee all aspects of kitchen operations, including menu planning, food preparation, and service execution.

* Manage kitchen staff, ensuring effective team collaboration, skill development, and high performance.

* Develop seasonal and special menus that highlight authentic Japanese flavors, ingredients, and cooking techniques.

* Maintain kitchen organization, including ordering, inventory control, and proper storage of ingredients.

* Enforce strict adherence to food safety and hygiene standards, ensuring a safe and clean working environment.

* Monitor kitchen operations to ensure timely, efficient, and high-quality food production.

* Control food costs and waste, ensuring profitability while maintaining high standards.

* Foster a positive and motivating work environment, inspiring the team to excel.

* Work closely with the restaurant management to ensure alignment with overall culinary vision and guest experience.

Skills

* Proven experience as a Head Chef, Executive Chef, or in a senior leadership role, with a strong focus on Japanese cuisine.

* Extensive expertise in Research & Development (R&D), including menu design, ingredient innovation, and culinary experimentation.

* In-depth knowledge of traditional and contemporary Japanese cooking techniques and ingredients.

* Demonstrated leadership skills and experience managing a team in a fast-paced kitchen environment.

* Strong creativity and a passion for culinary innovation, with a keen eye for food presentation.

* Excellent communication, organizational, and problem-solving skills.

* Strong knowledge of food safety and hygiene regulations.

* Culinary degree or equivalent experience is highly preferred.