Head Chef / Culinary Director (Japanese Cuisine Specialist)

Responsibilities

• Menu Architecture & Curation: Design, implement, and continuously elevate authentic Japanese seasonal menus, managing ingredient sourcing directly from elite Japanese vendors.
• Kitchen Operations Management: Oversee all daily kitchen workflows, maintain rigorous food health, safety, and hygiene standards, and strictly manage food costing and inventory budgets.
• Culinary Training & Knowledge Transfer: Actively mentor and upskill local kitchen staff, passing down advanced techniques in traditional fish aging, fermentation, and intricate preparation methodologies to build a resilient local team.
• Executive Leadership: Collaborate directly with management and directors regarding restaurant expansion, kitchen workflow layout optimization, and brand positioning in the premium F&B market.
• Job Requirements
• Experience: Minimum of 15-20 years of professional experience strictly within high-end, premium Japanese culinary establishments or Michelin-starred concepts.
• Specialized Skills: Mastery of authentic Japanese culinary arts, including advanced sashimi presentation, traditional dashi blending, and deep knowledge of seasonal ingredient logistics.
• Leadership Profile: Proven track record of managing elite kitchen teams, organizing inventory workflows under high-pressure environments, and leading culinary training programs.
• Language/Cultural Fluency: Ability to communicate fluently with premium Japanese ingredient suppliers and understand traditional culinary philosophy is essential for menu authenticity.

Additional Information

We are an established Japanese culinary establishment seeking a visionary and elite Head Chef / Culinary Director to helm our kitchen operations. The ideal candidate will bring extensive, mastery-level expertise in traditional and modern Japanese gastronomy (including specialized Omakase and Kaiseki) to maintain our high standards of culinary excellence.

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