Japanese Chef

Job Description

Master the art of sushi and sashimi preparation, ensuring precision in cuts and presentation for an authentic Japanese dining experience.
Oversee the creation of traditional Japanese dishes, including tempura, ramen, and teriyaki, maintaining consistent quality and flavor profiles.
Manage kitchen inventory and ordering, ensuring fresh ingredients and minimizing waste to control food costs effectively.
Train and mentor junior kitchen staff on Japanese cooking techniques, fostering a collaborative and skilled team environment.
Uphold strict hygiene and sanitation standards, complying with all food safety regulations to guarantee customer health and safety.
Develop and update the menu with innovative Japanese dishes, staying abreast of culinary trends while preserving classic recipes.
Coordinate kitchen operations during service hours, ensuring smooth and efficient workflow to meet high-volume demands.
Maintain a clean and organized work environment, promoting efficiency and preventing cross-contamination in the kitchen.
Collaborate with the restaurant management team on menu planning, pricing, and special events to enhance the dining experience.
Demonstrate a deep understanding of Japanese culinary traditions, including the use of seasonal ingredients and regional specialties.

Desired Candidate Profile

Any European National, Any Anglophone National, Any CIS National

Secondary School

Any

Demonstrate a minimum of 5 years of progressive experience in a Japanese restaurant kitchen.
Have a proven track record of working in high-end or fine-dining Japanese restaurants.
Showcase exceptional knife skills and proficiency in preparing sushi, sashimi, and other Japanese dishes.
Display strong leadership and team management abilities, with experience in training and mentoring junior staff.
Possess excellent communication and interpersonal skills, capable of interacting with both kitchen staff and front-of-house personnel.
Demonstrate a strong work ethic, attention to detail, and a passion for Japanese cuisine.
Exhibit physical stamina and the ability to work in a fast-paced kitchen environment, standing for extended periods.
Hold relevant certifications in food safety and hygiene.