Japanese Executive Chef

Japanese Executive Chef

Japanese Executive Chef Responsibilities:

• Support the Executive Chef in day to day operations
• Create a rich sushi menu with various main ingredients and raw fish
• Prepare all types of sushi and omakase dishes
• Ensure food quality and the desired kitchen standards are constantly met
• Prepare appetizers, soups and salad that are close to the philosophy of Japanese cuisine
• Assist in maintaining and controlling food costs

Requirements:

• Minimum 7 years solid experience in Japanese cuisine
• Relevant experience in Japanese cuisine and possess outstanding technical cooking skills
• Creative, flexible and have a can-do attitude
• Native Japanese and conversational English preferred
• Excellent time-management skills
• Exceptional customer service skills
• Immediate availability will be of prime consideration