Japanese Chef

Position: Japanese Chef

Key Responsibilities:

- Plan and prepare authentic Japanese dishes for guests and crew members, ensuring high quality and consistency

- Create and develop new menu items that showcase traditional and modern Japanese cuisine

- Manage inventory and control food costs to meet budget guidelines

- Train and supervise kitchen staff in proper food handling and preparation techniques

- Maintain a clean and organized kitchen environment, following all safety and sanitation regulations

- Collaborate with other chefs to create special event menus and themed dining experiences

- Provide excellent customer service and interact with guests to ensure a memorable dining experience

Requirements:

- Minimum of 3 years experience as a Japanese Chef in a high-volume, fine dining establishment

- Extensive knowledge of Japanese cuisine, ingredients, and cooking techniques

- Strong leadership and communication skills

- Ability to work in a fast-paced, team-oriented environment

- Flexibility to work long hours and adapt to changing schedules

- Fluent in English, knowledge of other languages is a plus

- Valid passport and ability to obtain necessary visas for international travel