Job Description

We are seeking an experienced Head Chef (Japanese Omakase) to oversee our restaurant’s culinary operations.
The role involves leading menu development, maintaining kitchen excellence, and ensuring an authentic Japanese omakase dining experience that reflects the restaurant’s brand standards.

Key Responsibilities

• Plan, design, and execute seasonal omakase menus using premium Japanese ingredients.
• Oversee daily kitchen operations including preparation, quality control, and food presentation.
• Ensure compliance with food hygiene, workplace safety, and SFA regulations.
• Manage procurement and sourcing of fresh seafood and produce, particularly from Japan.
• Supervise, train, and mentor junior kitchen staff.
• Monitor food and labor costs, control wastage, and manage kitchen inventory.
• Coordinate with management on menu engineering, promotional events, and guest experience improvements.
• Uphold discipline, teamwork, and professional kitchen culture.

Job Requirements

• Education Level: Professional culinary training or equivalent hands-on experience in Japanese cuisine preferred.
• Experience: Minimum 8 years of relevant culinary experience, with at least 3 years in a senior or omakase-style leadership role.
• Technical Skills:
  Strong proficiency in Japanese knife techniques and ingredient preparation.
  Deep understanding of Japanese culinary traditions, plating aesthetics, and seasonality.
  Knowledge of sushi, sashimi, kaiseki, and omakase menu composition.
• Soft Skills:
  Leadership and team management.
  Strong communication and interpersonal skills.
  Ability to maintain high standards under pressure.
• Language: English required; Japanese language ability is an advantage for supplier communication.

Additional Information

• Performance-based bonuses and meals provided.
• Opportunities for creative menu development and collaboration with management.
• Work environment emphasizes professionalism, respect, and continuous learning.