Japanese Chef

About the role

As a Japanese Chef you will manage an assigned kitchen station, ensuring every dish is prepared, cooked and presented according to established recipes, presentation standards and organisational guidelines.

Key responsibilities

• Oversee preparation of ingredients, sauces, garnishes and mise en place, maintaining strict food quality, consistency and portion control.
• Train, mentor and develop junior kitchen staff, ensuring compliance with food safety, hygiene and HACCP procedures.
• Maintain inventory for your station, monitor stock levels, minimise waste and optimise cost efficiency.
• Collaborate with other departments to ensure seamless kitchen operations and efficient service delivery.
• Contribute to menu development, offering innovative ideas while maintaining organisational standards.

Required profile

• Relevant culinary experience in a luxury hotel or fine‑dining establishment.
• Strong knowledge of advanced cooking techniques, methods and culinary practices.
• Demonstrated expertise in food safety, hygiene standards and HACCP procedures.
• Excellent organisational, time‑management and multitasking abilities.
• Ability to work under pressure in a multicultural kitchen environment.

Required skills

• Proficiency with MS Office applications.
• Experience using kitchen management systems.
• Knowledge of HACCP food safety protocols.

What we offer

• Competitive salary.
• Duty meals (breakfast, lunch, dinner, midnight meal) and coffee breaks.
• Vacation tickets and other hotel‑provided benefits.
• Medical insurance.