Head Chef

About the role

A Head Chef with Japanese cooking experience leads kitchen operations, designs authentic menus, and maintains high standards of food quality and safety in Japanese or fusion dining establishments. The Head Chef oversees all back-of-house operations, manages the culinary team, and ensures the authentic preparation of Japanese dishes.

Key responsibilities

• Create and standardize recipes for traditional or modern Japanese cuisine, including sushi, sashimi, hot dishes, tempura, ramen, and seasonal specials
• Direct daily prep, cooking, and plating lines to guarantee speed, precision, and consistency during high-volume shifts
• Train, mentor, and supervise sous chefs, sushi chefs (Itamae), and kitchen assistants
• Monitor food stock levels, manage procurement, and build supplier relationships for specialized Japanese ingredients
• Control food and labor costs
• Enforce strict hygiene standards, proper food storage, and HACCP or local health and safety regulations

About you

• Proven track record (typically 4 to 5+ years) as a Head Chef or Executive Chef
• Excellent culinary skills
• Deep understanding of Japanese ingredient seasonality and authentic flavor profiles
• Knowledge of food costing software
• Strong team management and communication skills
• Ability to work under pressure and adapt to changing conditions