Key Responsibilities:
Plan and prepare authentic Japanese dishes for guests and crew members, ensuring high quality and consistency
Create and develop new menu items that showcase traditional and modern Japanese cuisine
Manage inventory and control food costs to meet budget guidelines
Train and supervise kitchen staff in proper food handling and preparation techniques
Maintain a clean and organized kitchen environment, following all safety and sanitation regulations
Collaborate with other chefs to create special event menus and themed dining experiences
Provide excellent customer service and interact with guests to ensure a memorable dining experience
Requirements:
Minimum of 3 years experience as a Japanese Chef in a high-volume, fine dining establishment
Extensive knowledge of Japanese cuisine, ingredients, and cooking techniques
Strong leadership and communication skills
Ability to work in a fast-paced, team-oriented environment
Flexibility to work long hours and adapt to changing schedules
Fluent in English, knowledge of other languages is a plus
Valid passport and ability to obtain necessary visas for international travel
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