Duties & Responsibilities

1. Culinary Leadership & Management
• Lead the culinary vision and uphold the philosophy of Japanese dining. Plan, develop and execute authentic Japanese menus.
• Oversee preparation and presentation of food courses - sushi, sashimi, tempura, grill, broth-based dishes and seasonal delicacies. Ensure
consistency, presentation and high quality of all food served.
• Handle top-tier ingredients such as uni, otoro, wagyu, seasonal fish and traditional Japanese produce.
• Conduct daily checks on tools, equipment and ingredient quality control.

2. Menu Creation & Seasonal Innovation
• Collaborate with management on menu concepts aligned with restaurant brand positioning.
• Create refined menus that reflect seasonality, harmony and balance of flavors.
• Develop omakase sequences, kaiseki course progression and chef’s specials.
• Ensure consistent execution of every course with emphasis on presentation and authenticity.

3. Kitchen Operations & Team Management
• Lead, train and mentor the culinary team, fostering a culture of discipline and respect.
• Oversee daily kitchen operations, including station setup, workflow, cleanliness and time coordination during service.
• Conduct skill assessments and training on knife techniques, fish butchery, rice preparation, stock-making and plating artistry.
• Manage staff scheduling, performance reviews and succession planning for key kitchen roles.
• Minimize food waste and optimize kitchen efficiency

4. Ingredient Sourcing & Cost Management
• Monitor inventory, ordering, storage and stock rotation
• Source and select premium seafood and specialty ingredients from reputable suppliers.
• Maintain strong relationships with Japanese vendors, fish markets and importers.
• Control food cost, portioning and waste while maintaining high quality standards.
• Ensure proper storage, handling and preservation techniques (aging, marination, curing, rice management).

5. Hygiene, Safety & Compliance
• Ensure strict compliance with food safety regulations and guidelines.
• Conduct regular sanitation inspections and maintain meticulous cleanliness standards.
• Oversee proper use and maintenance of specialized Japanese kitchen tools.

6. Guest Experience & Collaboration
• Work closely with Front-of-House to ensure seamless service flow and timing between courses.
• Engage with guests when required to explain omakase inspirations, ingredients, and culinary philosophy.
• Address and resolve guest feedback with professionalism and hospitality mindset.

Job Requirements
• Minimum 8-10 years of proven experience as a Head Chef or Senior Sous Chef in a Japanese restaurant.
• Professional culinary experience with strong background in Japanese cuisines.
• Culinary certification or professional training is an added advantage.
• Strong understanding of Japanese culture, seasonality, ingredient origins and plating aesthetics.
• Strong leadership, communication and team management abilities.
• Possess basic English language skills (written & spoken).
• High discipline, attention to detail and commitment to excellence.
• Knowledge of food safety, hygiene, and Malaysian F&B regulations
• Ability to work long hours, weekends, and public holidays
• Experience working in Malaysia or Southeast Asia is preferred

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Preferred Traits
• Calm, composed and precise under pressure.
• Strong sense of hospitality and guest experience.
• Passionate about Japanese culinary philosophy, seasonality, and technique.
• Ability to inspire and develop a high-performing kitchen team

  Employment Type:  PERMANENT

  Spoken Language:  Malay, English

  Written Language:  English

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