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.​
+ Collaborate with the Executive Chef on menu engineering,...