Japanese Head Chef (Based in Sungai Long, 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

1. Menu Development & Quality Control

• 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

Requirements

• Minimum of 4-5 years of experience in Japanese cuisine, with at least 2 years in a head chef role.
• 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 revathiy@talentrecruit.com.my.

Only shortlisted candidates will be notified.