CHEF DE CUISINE - SPECIALIZING IN JAPANESE CUISINE

Act as the culinary leader responsible for overseeing all aspects of kitchen operations related to Japanese cuisine. Leads a team of talented chefs and kitchen staff in creating exceptional dining experiences that showcase the precision, craftsmanship, and artistry of Japanese culinary traditions while maintaining the hotel's reputation for culinary excellence.

Primary Responsibilities:

• Lead and manage the culinary team, including sous chefs, line cooks, and kitchen assistants, providing guidance, training, and support to ensure a high standard of excellence in Japanese culinary techniques, flavors, and presentation.
• Collaborate with the Executive Chef and F&B management team to develop innovative menus, culinary concepts, and seasonal offerings that highlight the authenticity and diversity of Japanese cuisine, incorporating traditional and contemporary elements.
• Oversee the procurement of authentic Japanese ingredients, such as sushi-grade fish, premium rice, soy sauce, and specialty products, ensuring freshness, quality, and authenticity in all culinary preparations.
• Ensure proper execution of Japanese cooking techniques, such as sushi making, tempura frying, and noodle preparation, while adhering to recipes, standards, and quality specifications.
• Lead by example in upholding the hotel's values and standards of professionalism, integrity, and guest satisfaction, fostering a positive and collaborative work environment.
• Monitor inventory levels of Japanese ingredients and supplies, assisting in ordering and purchasing to maintain adequate stock levels while minimizing costs and waste.
• Conduct regular menu tastings and evaluations to maintain authenticity and quality in flavor, texture, and presentation of Japanese dishes.
• Collaborate with other hotel departments, including food and beverage, events, and banquets, to ensure seamless coordination and execution of Japanese-themed culinary services for guests.
• Mentor and develop culinary team members in Japanese culinary techniques, providing coaching, feedback, and opportunities for growth and advancement.
• Stay updated on Japanese culinary trends, regional cuisines, and traditional recipes, incorporating innovative ideas and creative twists into menu development and production processes.