Executive Japanese Culinary Director

5 days ago

Klang, Selangor, Malaysia Talent Recruit Full time

Job Overview:

Talent Recruit is seeking an experienced and skilled Executive Japanese Culinary Director to join our team at a well-known seafood restaurant and event banquet in Sungai Long, Kajang. This esteemed establishment prides itself on delivering the ultimate dining experience and seeks an exceptional chef to lead its culinary operations.

About the Role:

We are looking for a seasoned professional with a minimum of 4-5 years of experience in Japanese cuisine, preferably as a head chef or sous chef. The ideal candidate will possess a deep understanding of Japanese ingredients, seasonal variations, and culinary traditions. Strong organizational and multitasking skills are essential to effectively manage kitchen operations.

Key Responsibilities:

  • Menu Development & Quality Control
    • Design and curate an authentic Japanese menu that showcases 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 pace with customer preferences and trends.
  • Food Preparation & Presentation
    • 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.
  • Kitchen Management
    • 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.
  • Staff Training & Development
    • 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.
  • Customer Experience
    • 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.
  • Compliance & Food Safety
    • 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.
  • Cost & Inventory Management
    • 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.

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