Job Summary
We are seeking an experienced and talented Japanese Chef to prepare authentic Japanese cuisine while maintaining the highest standards of food quality, presentation, hygiene, and customer satisfaction. The candidate should have expertise in Japanese cooking techniques and be capable of managing daily kitchen operations efficiently.
Key Responsibilities
- Prepare and cook a variety of authentic Japanese dishes, including sushi, sashimi, ramen, tempura, teriyaki, yakitori, donburi, and other traditional specialties.
- Ensure consistency in food quality, taste, and presentation as per company standards.
- Develop and update Japanese menus in coordination with management.
- Monitor food preparation processes and maintain portion control.
- Ensure freshness and proper storage of all ingredients, especially seafood and imported products.
- Maintain food safety, hygiene, and sanitation standards in compliance with HACCP and local regulations.
- Manage kitchen inventory and coordinate with procurement for timely replenishment of stock.
- Control food costs, minimize wastage, and maximize kitchen efficiency.
- Train, supervise, and mentor junior kitchen staff.
- Ensure proper maintenance and safe operation of kitchen equipment.
- Collaborate with service teams to ensure smooth kitchen operations and guest satisfaction.
Requirements
- Diploma or Certification in Culinary Arts or Japanese Cuisine preferred.
- 3–8 years of experience as a Japanese Chef in restaurants, hotels, fine dining establishments, or catering operations.
- Strong knowledge of traditional and modern Japanese cooking techniques.
- Expertise in seafood handling, knife skills, and Japanese food presentation.
- Understanding of food safety, hygiene, and quality control standards.
- Ability to work under pressure in a fast-paced environment.
- Good leadership, communication, and team management skills.
Skills Required
- Japanese Cuisine Preparation
- Sushi & Sashimi Expertise
- Menu Planning & Development
- Food Safety & Hygiene Compliance
- Inventory & Cost Control
- Team Leadership
- Time Management
- Quality Assurance
Working Conditions
- Rotational shifts, weekends, and public holidays as per business requirements.
- Standing for extended periods and working in a fast-paced kitchen environment.
Experience: 3–8 Years
Employment Type: Full-Time
Salary: As per experience and company policy.
Pay: ₹22,000.00 - ₹28,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
