Job Description:

Key Responsibilities:

Lead the Japanese kitchen and ensure authentic Japanese cuisine with consistent quality.
Prepare and supervise sushi, sashimi, nigiri, maki, robata, ramen, tempura and other Japanese specialties.
Develop authentic Japanese menus, seasonal specials and Omakase-style experiences.
Ensure proper sourcing, storage and handling of premium seafood and Japanese ingredients.
Maintain high standards of food quality, presentation, hygiene and HACCP compliance.
Train and mentor Indian culinary team members in authentic Japanese techniques and knife skills.
Control food cost, portioning, wastage and inventory.
Conduct regular kitchen checks and ensure smooth service operations.
Collaborate with the Executive Chef and F&B team on menu development and guest experiences.
Interact with VIP guests when required and support special culinary events.

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Job Expectations:

Strong expertise in authentic Japanese cuisine.
International/luxury hospitality experience preferred.
Excellent knowledge of Japanese ingredients, seafood handling and traditional techniques.
Strong leadership and team-management skills.
Culinary qualification preferred.
Good English communication skills; Japanese language knowledge will be an advantage.

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Minimum Qualification:

Japanese Culinary qualification preferred.

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Minimum Job Experience:

8–12+ years of professional culinary experience, preferably with luxury hotels, resorts or high-end Japanese restaurants.

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Reporting to:

Culinary Director

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Travel:

NA

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