Chef

Responsibilities

• -Prepare and present high-quality meals using authentic Japanese techniques;
• -Maintain consistency in taste, portioning, and plating standards;
• -Support daily kitchen operations, including prep, inventory, and hygiene compliance;
• -Work closely with the team to uphold Japanese culinary standards.

Requirements

• -Minimum 5-10 years of relevant culinary experience in Japanese cuisine;
• -Strong expertise in Japanese culinary techniques, ingredients, and kitchen operations;
• -Proven experience in menu development, food costing, and kitchen management;
• -Strong leadership, communication, and organisational skills;
• -Ability to thrive in a fast-paced, high-standard dining environment;
• -Creative mindset with a passion for delivering exceptional dining experiences.

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