Japanese Speaking Chef

Here is a professional breakdown and English translation of the job description and requirements, structured standardly for Senior Sushi Chef / Itamae / Kitchen Supervisor positions in Hong Kong's premium Japanese dining sector (such as Omakase or high-end Wa-shoku concepts):

Job Responsibilities

• Core Culinary & Prep Work

  • Manage the Itamae (sushi counter) operations independently, including the preparation of Nigiri sushi, Sashimi, and Wa-shoku (Japanese cuisine).
  • Handle premium seafood and fish preparation, including scaling, filleting, portioning, aging, and daily mise en place.

• Team Leadership & Quality Control

  • Direct, train, and supervise counter and kitchen junior staff.
  • Oversee strict food quality control and enforce standards for kitchen hygiene and sanitation management.

• Operations & Pre-opening Support

  • Assist the Assistant Shop Manager with daily restaurant operations.
  • Support pre-opening preparation for new outlets (e.g., workflow planning, equipment setup).
  • Hands-on Duty: Maintain a "hands-on" approach, balance administrative tasks, and actively cook and serve on the line.

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Job Requirements

• Technical Skills & Experience

  • Hard Skills: Proven, hands-on experience in master-level sushi pressing (Nigiri technique), sashimi slicing, and expert whole-fish processing.
  • Experience: Minimum 3 years of food and beverage (F&B) industry experience (candidates with team leadership or kitchen management experience are highly preferred).

• Work Ethic & Language

  • Strong commitment to food safety standards, high professional responsibility, and a dedicated team player.
  • Fluency or working proficiency in Japanese is a strong advantage.

• Legal & Schedule Flexibility

  • Must hold a valid legal right to work in Hong Kong (HKID or valid work visa).
  • Flexible to work on shift duties, night shifts, weekends, and public holidays.

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