Japanese Head Chef

5 days ago

Klang, Selangor, Malaysia Talent Recruit Full time
About the job Japanese Head Chef (Based in Kajang)

Company Background:

We are representing our client; a well-known seafood restaurant and event banquet that delivers the ultimate dining experience is looking for an experienced Japanese Head Chef / Sous Chef to be based at Sungai Long, Kajang.

Job Responsibilities:

  • Design and curate an authentic Japanese menu that includes traditional dishes and seasonal specialties.
  • Ensure the taste, presentation, and consistency of dishes align with Japanese culinary standards.
  • Innovate and update the menu regularly to keep up with customer preferences and trends.
  • Supervise and participate in the preparation of ingredients and cooking of dishes.
  • Maintain high standards of presentation and authenticity, with a focus on precision and aesthetics.
  • Implement traditional Japanese cooking techniques, such as sushi preparation, tempura frying, and sashimi slicing.
  • Oversee kitchen operations, including scheduling, inventory management, and ordering of Japanese-specific ingredients.
  • Ensure all equipment is properly maintained and the kitchen adheres to safety and sanitation standards.
  • Control kitchen budgets, including cost of food, supplies, and equipment maintenance.
  • Train and mentor kitchen staff in Japanese cooking techniques, preparation methods, and presentation standards.
  • Foster a positive work environment, encouraging teamwork and growth within the kitchen staff.
  • Conduct performance evaluations and provide constructive feedback to staff.
  • Ensure the dining experience meets customer expectations for authentic Japanese cuisine.
  • Engage with guests when possible, explaining dishes and providing insights into Japanese culinary culture.
  • Respond to customer feedback, making adjustments to improve the dining experience if needed.
  • Ensure compliance with food safety and hygiene standards according to local regulations.
  • Maintain high standards of cleanliness and organization in the kitchen.
  • Implement food storage and preparation protocols that align with health and safety guidelines.
  • Monitor food costs, wastage, and portion control to maximize profitability.
  • Manage the inventory of specialized Japanese ingredients, ensuring availability while minimizing waste.
  • Establish relationships with suppliers of authentic Japanese ingredients.

Requirements:

  • Minimum of 4-5 years of experience in Japanese cuisine, with at least 2 years in a head chef.
  • Deep knowledge of Japanese ingredients, seasonal variations, and culinary traditions.
  • Strong organizational and multitasking skills to manage kitchen operations effectively.
  • Willingness to work flexible hours, including nights, weekends, and holidays, based on restaurant operation needs.

Qualified candidates, please share your resume to balqis@talentrecruit.com.my

Only shortlisted candidates will be notified

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