Chef De Cuisine (Japanese Restaurant)

**Your Day to Day**



**Key Responsibilities** **​**



+ Lead daily kitchen operations of the Japanese specialty restaurant, ensuring authentic preparation, presentation, and consistency.​

+ Develop, execute, and maintain menus reflecting traditional and contemporary Japanese cuisine, respecting seasonality, balance, and technique.​

+ Play a key role in pre-opening activities, including kitchen setup, SOP implementation, equipment testing, recipe standardization, and trial runs.​

+ Recruit, train, and develop the culinary team, ensuring strong technical skills and understanding of Japanese cooking fundamentals.​

+ Ensure compliance with IHG brand standards, LQA, HACCP, and local health regulations.​

+ Control food cost, labor cost, portioning, wastage, and inventory within approved budgets.​

+ Work closely with Procurement to source appropriate Japanese ingredients and approved alternatives.​
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