Japanese Chef

Key Responsibilities

1. Food Preparation & Quality Control

• Prepare and present authentic Japanese dishes (e.g., sushi, sashimi, tempura, robata, teppanyaki)
• Ensure consistency in taste, portioning, and presentation
• Maintain freshness and proper handling of ingredients, especially seafood
• Monitor food quality and hygiene standards at all times

1. Kitchen Operations

• Manage daily kitchen operations for the assigned section or outlet
• Ensure compliance with food safety, sanitation, and HACCP standards
• Maintain cleanliness and organization of kitchen and storage areas
• Control food waste and optimize ingredient usage

1. Menu Development

• Collaborate with Executive Chef on menu planning and innovation
• Develop seasonal menus and specialty dishes
• Ensure authenticity and creativity in Japanese cuisine offerings

1. Team Collaboration

• Train and guide junior chefs and kitchen staff
• Coordinate with service team to ensure smooth kitchen-service communication
• Participate in daily briefings and operational meetings

1. Cost Control & Inventory

• Monitor stock levels and coordinate ordering of ingredients
• Ensure proper storage and stock rotation (FIFO)
• Support cost control initiatives and minimize wastage

1. Guest Interaction (if applicable)

• Engage with guests at live stations (e.g., sushi bar, teppanyaki counter)
• Customize dishes based on guest preferences
• Ensure a memorable and culturally authentic dining experience