Job Summary:

The Executive Chef, F&B Culinary (Japanese Cuisine) lead and oversee the preparation and delivery of high-quality Japanese cuisine, ensuring consistent food quality, presentation and service standards in accordance with the restaurant's concept and established culinary standards.

Key Responsibilities:

Culinary Operations

Oversee the day-to-day operations of the Japanese kitchen to ensure smooth and efficient service.
Prepare and supervise the preparation of authentic Japanese dishes in accordance with established recipes, quality standards and presentation guidelines.
Ensure consistency in taste, portioning, presentation and overall food quality.
Maintain high standards of mise en place and ensure all food preparation is completed in a timely manner.
Monitor the quality and freshness of ingredients, particularly seafood, meat and other premium Japanese ingredients.
Ensure proper handling, storage and preparation of food in accordance with food safety and hygiene requirements.
Work closely with the Executive Chef / Chef de Cuisine on menu planning, seasonal offerings and new dish development.

Japanese Cuisine Expertise

Demonstrate extensive expertise across a broad range of traditional and contemporary Japanese culinary techniques and styles.
Depending on the restaurant concept, design and execute seasonal menus across Omakase, Sushi, Sashimi, Kaiseki and signature Japanese specialties, showcasing the finest ingredients and refined culinary craftsmanship.
Curate and deliver a personalized Omakase experience, engaging directly with guests at the counter while adapting menus to seasonality, market availability, and individual preferences.
Source, evaluate, and maintain relationships for the highest-quality Japanese seafood, Wagyu, seasonal produce, and specialty ingredients, ensuring rigorous standards in product selection, handling, storage, and presentation.

Kitchen Management

Organise and allocate daily work assignments to the kitchen team according to operational requirements.
Monitor manpower deployment and productivity to ensure efficient kitchen operations.
Maintain appropriate food cost, portion control and minimise food wastage.
Monitor inventory levels and work with the purchasing team to ensure the availability and quality of ingredients.
Ensure kitchen equipment, utensils and work areas are properly maintained and kept in good working condition.
Identify operational issues and take timely corrective action.

Quality, Food Safety & Hygiene

Establish and maintain rigorous standards for food safety, hygiene, quality assurance, kitchen organization, and operational discipline.
Drive effective food-cost management, purchasing, inventory control, yield optimization, and waste reduction while maintaining uncompromising culinary standards.
Ensure compliance with company policies, regulatory requirements and HACCP standards.
Take immediate corrective action when food safety or hygiene issues are identified.

People Management & Development

Lead and oversee the complete Japanese culinary operation, ensuring exceptional quality, consistency, authenticity, creativity, and presentation in line with Michelin-level dining standards.
Mentor, train, and inspire the culinary brigade in Japanese cooking techniques, precision knife skills, ingredient knowledge, traditional craftsmanship, service excellence, and Michelin-standard execution.
Foster a culture of excellence, discipline, teamwork, continuous learning, and attention to detail throughout the culinary operation
Support the recruitment and selection of culinary team members where required.
Identify training and development needs within the team and recommend appropriate programmes.

Menu Development & Innovation

Assist in developing new dishes and seasonal menus in line with the restaurant concept and business strategy.
Conduct recipe trials and ensure new dishes meet the required quality, consistency and cost standards.
Recommend new Japanese ingredients, techniques and culinary concepts that can enhance the guest experience.
Work with the culinary leadership team to maintain the restaurant's competitive positioning.

Guest Experience

Lead continuous menu development and innovation, balancing traditional Japanese culinary philosophy with contemporary techniques and guest expectations
Collaborate closely with management and front-of-house teams to create a seamless, sophisticated dining experience and consistently exceed guest expectations.
Always maintain a high level of professionalism and culinary standards.

Requirements:

Diploma / Certificate in Culinary Arts or equivalent culinary qualification.
Minimum 5–8 years of relevant culinary experience, preferably in Japanese cuisine and luxury hotel, restaurant or resort operations.
Strong knowledge of authentic Japanese culinary techniques and ingredients.
Experience in managing and developing a culinary team.
Strong understanding of food cost, inventory control and kitchen operations.
Good knowledge of food safety, hygiene and HACCP standards.
Strong leadership, communication and organisational skills.
Able to work effectively in a fast-paced and high-volume environment.
Japanese language skills would be an advantage, particularly for roles requiring close collaboration with Japanese chefs or suppliers.

Executive Chef (Japanese Cuisine)