■ Job Summary:

Responsible for overseeing the entire culinary operations of the restaurant, focusing on the preparation, quality, and creativity of Japanese cuisine centered around Wagyu beef. As the culinary leader in a fine-dining concept aiming for Michelin star recognition, the Head Chef will be expected to express excellence in taste, presentation, seasonality, technique, and cultural authenticity-enhancing the brand's value and prestige.

Job Responsibilities:

• Design menus and develop seasonal dishes that reflect ingredient seasonality and regional characteristics.
• Negotiate with suppliers and select ingredients based on quality, cost, and supply stability.
• Establish, guide, and standardize cooking processes and kitchen workflows.
• Lead, train, and evaluate the kitchen team, including sous chefs and junior staff.
• Manage food costs, minimize waste, and optimize inventory and preparation operations.
• Ensure compliance with hygiene and food safety standards (e.g., HACCP).
• Execute consistent plating and culinary presentation in line with high-end dining expectations.
• Collaborate with the service team to deliver an exceptional and memorable guest dining experience.
• Integrate local ingredients with Japanese culinary techniques in overseas settings.
• Participate in tasting sessions, media engagements, and promotional events.
• Mentor junior chefs and contribute to talent development and succession planning.

Qualifications:

• At least 10 years of experience in high-end Japanese cuisine (e.g., Kaiseki, Kappo, or fine dining washoku).
• Experience working abroad or demonstrated intercultural adaptability (preferred).
• Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin- or Japanese-speaking guests.
• Proven leadership experience managing a kitchen team of 5 or more staff.
• Strong skills in ingredient selection, menu composition, and plating aesthetics.
• Deep expertise in traditional Japanese culinary techniques (e.g., grilling, simmering, frying, steaming, dashi-making).
• Practical knowledge of hygiene and kitchen operations (HACCP certification preferred).
• Basic ability to communicate in English or the local language for team collaboration and kitchen management.
• Knowledge of beverage pairings such as wine, sake, or sommelier certification (an advantage).
• Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin or Japanese speaking guests