Japanese Chef

  • Israel
  • Negotiable / Month
  • Salary: Negotiable

Website Cutting Edge Recruitment

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Job Overview:

As a Japanese Chef  you will be responsible for overseeing the culinary operations in a Japanese restaurant located in Israel. As a chef in this role, you will be responsible for creating and executing a menu that blends traditional Japanese flavors and techniques with modern culinary trends, serving to a diverse range of diners.

Japanese Chef Responsibilities:

  • Create and design a menu that reflects the concept of a Japanese Restaurant and Bar, which focuses on modern interpretations of traditional Japanese dishes
  • Oversee the preparation and cooking of all dishes in the restaurant.
  • Train and supervise kitchen staff, ensuring that they adhere to proper cooking techniques, portion control, and food safety standards. Maintain high standards of cleanliness and organization in the kitchen.
  • Ensure that all dishes leaving the kitchen meet the highest standards of quality, taste, and presentation.
  • Establish relationships with local and international suppliers to source the freshest and highest-quality ingredients, including unique and authentic Japanese ingredients.
  • Stay updated on market trends and introduce new and seasonal ingredients into the menu when appropriate.
  • Work closely with the management team to manage food costs, portion sizes, and waste. Develop strategies to optimize profitability without compromising on food quality.

Japanese Chef Requirements:

  • Proven experience as a chef or sous chef in a Japanese restaurant, with a focus on modern and innovative cuisine.
  • Minimum of 3 years of experience in a chef or sous chef role.
  • In-depth knowledge of Japanese culinary techniques, ingredients, and flavors.
  • Strong leadership and communication skills to effectively manage a kitchen team.
  • Attention to detail and a commitment to maintaining high culinary standards.
  • Ability to work under pressure in a fast-paced environment.
  • Creativity and a passion for experimenting with new flavors and techniques.
  • Knowledge of food safety and sanitation regulations.
  • Flexibility to work evenings, weekends, and holidays as needed.

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