Job Detail

Key Responsibilities:
- Design and execute exceptional Omakase / tasting menus that reflect authentic Japanese culinary craftsmanship.
- Select and source premium ingredients from local and international suppliers, maintaining strict hygiene and quality standards.
- Manage daily kitchen operations, food costs, inventory, and staff training.
- Lead, mentor, and build a high-performing culinary team, including standard recipes and SOPs, to ensure consistent luxury standards.
- Interact with guests at the counter or dining room to deliver an exceptional culinary story and experience.

Qualifications:
- Minimum 8 years of experience in premium Japanese cuisine, with at least 3 years in a Head Chef or Sous Chef role.
- Experience in a Michelin-starred restaurant is required.
- Strong expertise in Omakase / Sushi; experience in Teppanyaki, Chef's Table, or Fine Dining is an advantage.
- Proven ability in menu development, food cost control, and kitchen management.
- Excellent guest interaction and presentation skills at the counter.
- Good command of English; Japanese is an advantage.
- Food hygiene / food safety certification is preferred.
- Portfolio of signature dishes or work samples is highly preferred.