Japanese Executive Chef

Our client is a 5* luxury hotel in Jakarta. They are looking for a highly skilled and experienced Japanese Executive Chef to lead and oversee all Japanese culinary operations, ensuring the delivery of authentic, high-quality cuisine while driving kitchen performance, team leadership, and operational excellence.

Notes: A Culinary portfolio should be submitted alongside your resume to showcase your creativity, innovation, and visual presentation of Japanese menus.

Requirements:

• Formal training in authentic Japanese cuisine (Washoku), with expertise in disciplines such as sushi, sashimi, robatayaki, teppanyaki, and/or kaiseki.
  
• Minimum 8 years of progressive culinary experience, including at least 3 years in a senior leadership role (e.g., Sous Chef, Head Chef, or Japanese Master Chef) within a luxury hotel or high-end standalone Japanese restaurant.
  
• Demonstrated mastery of traditional Japanese culinary techniques, including advanced knife skills, premium ingredient handling, rice preparation, and seasonal menu development.
  
• Strong financial acumen with proven experience in food cost control, kitchen budgeting, and inventory management.
  
• In-depth knowledge of HACCP, food safety standards, and international hygiene regulations.
  
• Native Japanese speaker with fluency in English, enabling effective communication in an international hospitality environment.

Key Responsibilities:

• Lead, coordinate, and supervise all Japanese kitchen operations, ensuring efficiency, consistency, and profitability.
  
• Ensure all dishes are prepared and presented in line with established culinary standards and quality expectations.
  
• Maintain strict control over food quality, taste, and presentation at all times.
  
• Inspect incoming ingredients and oversee storage conditions to ensure quality, freshness, and proper stock rotation.
  
• Stay updated on market trends, ingredients, and culinary innovations, contributing to menu development and continuous improvement.
  
• Support cost control initiatives through portion management, waste reduction, and efficient utilization of ingredients.
  
• Monitor kitchen expenses and productivity levels to ensure alignment with budget and financial targets.
  
• Manage requisitions, purchasing, and inventory movements accurately and in a timely manner.
  
• Uphold the highest standards of hygiene, sanitation, and food safety in compliance with HACCP and health regulations.
  
• Ensure all kitchen equipment and facilities are properly maintained, clean, and safe to operate.
  
• Identify and address potential safety risks, ensuring full compliance with occupational health and safety procedures.
  
• Lead, train, and develop the kitchen team, fostering a culture of performance, accountability, and continuous improvement.
  
• Plan and manage staff schedules in line with operational demands and business levels.
  
• Support performance management processes, including training, evaluations, and career development.
  
• Drive innovation through the development of new dishes and enhancement of existing offerings while maintaining authenticity and quality.