Head Chef

Key Responsibilities

1. Menu & Culinary Management

• Develop, plan, and update authentic Japanese menus (sushi, sashimi, ramen, teppanyaki, donburi, etc.).
• Ensure consistency and quality of all dishes according to the restaurant's standards.
• Introduce new seasonal items and specialty menus based on Japanese culinary trends.
• Ensure proper portioning, plating, and presentation.

2. Kitchen Operations Leadership

• Oversee daily kitchen operations to ensure smooth workflow and efficiency.
• Supervise and lead all kitchen staff, including cooks, sushi chefs, and prep team.
• Set and enforce kitchen SOPs, food preparation standards, and work procedures.
• Coordinate with the Restaurant Manager for smooth front–back operations.

3. Food Quality & Safety

• Maintain strict hygiene, sanitation, and food safety standards (HACCP compliance).
• Conduct regular quality checks on ingredients and finishe...