1. Excellent communication, organizational, and leadership skills with the ability to effectively supervise junior team members.
2. Strong knowledge of authentic Japanese cuisine, including sushi, sashimi, nigiri, maki, tempura, robata, yakitori, ramen, and traditional preparation techniques, along with current culinary trends and food safety standards.
3. Exceptional attention to detail with refined plating, presentation skills, and a passion for culinary excellence.
4. Strong interpersonal, problem-solving, and decision-making abilities, with the capability to perform efficiently in a fast-paced luxury kitchen.
5. Ability to multitask, prioritize work effectively, maintain mise en place, and ensure seamless service execution while handling premium ingredients with precision.
Duties & Responsibilities
1. Supervise the daily operations of the assigned Japanese kitchen section and allocate work effectively to junior team members to ensure smooth service.
2. Prepare and present authentic Japanese dishes with consistency, precision, and artistic presentation in accordance with established recipes and luxury brand standards.
3. Guide, mentor, and train junior chefs in Japanese cooking techniques, knife skills, food presentation, hygiene practices, and kitchen discipline.
4. Assist the Chef de Partie, Sous Chef, and Executive Chef in daily kitchen operations, menu preparation, production planning, and service execution.
5. Ensure premium seafood, meats, vegetables, and specialty Japanese ingredients are received, stored, and handled according to HACCP, FIFO, and food safety standards.
6. Monitor food quality, portion control, freshness, and presentation to consistently exceed guest expectations.
7. Inspect all incoming products and make decisions to accept or reject supplies based on quality standards, requesting replacements whenever necessary.
8. Maintain accurate HACCP documentation, temperature logs, sanitation records, and ensure immediate corrective actions for any deviations.
9. Optimize ingredient utilization, minimize food wastage, and proactively recommend cost-saving initiatives without compromising quality.
10. Ensure all kitchen equipment, sushi knives, and workstations are maintained in excellent condition, reporting maintenance requirements promptly.
11. Coordinate closely with the service team to ensure timely food delivery and personalized guest experiences.
12. Maintain exceptional standards of cleanliness, personal grooming, food safety, and hygiene in accordance with ultra-luxury hospitality standards.
13. Demonstrate flexibility by supporting other kitchen sections and participating in menu development, seasonal promotions, and culinary innovation initiatives whenever required.
Bachelors Degree in Hotel Management or related degree
3-5
Culinary Director
N/A
