Head Chef(Japanese Cuisine)

Position: Head Chef – Japanese Cuisine Department: Kitchen Reports To: Executive Chef / Operations Manager Location: Abu Dhabi, UAE

Job Summary

The Head Chef – Japanese Cuisine is responsible for overseeing all kitchen operations, ensuring the highest standards of Japanese food preparation, presentation, quality, hygiene, and consistency. The role requires strong expertise in traditional and contemporary Japanese cuisine, including sushi, sashimi, ramen, tempura, teppanyaki, and other Japanese specialties.

Key Responsibilities

1. Kitchen Operations

• Manage and supervise daily kitchen operations.
• Ensure all Japanese dishes are prepared according to company recipes and quality standards.
• Maintain consistency in taste, portion size, presentation, and food quality.
• Develop new Japanese dishes and seasonal menus.
• Ensure smooth coordination between kitchen sections.

1. Japanese Cuisine Expertise

• Demonstrate strong knowledge of traditional and modern Japanese cuisine.
• Prepare and supervise sushi, sashimi, nigiri, maki rolls, ramen, tempura, and other Japanese dishes.
• Ensure proper handling, cutting, and storage of fresh seafood and fish.
• Maintain high standards of knife skills and Japanese cooking techniques.
• Ensure correct preparation of sushi rice, sauces, marinades, and stocks.

1. Staff Management & Training

• Lead, supervise, and train all kitchen team members.
• Prepare duty schedules and allocate responsibilities.
• Monitor staff performance, discipline, grooming, and attendance.
• Train team members on Japanese cooking techniques, food presentation, and hygiene standards.
• Conduct regular performance evaluations.

1. Food Cost & Inventory Control

• Monitor food costs, wastage, and portion control.
• Manage kitchen inventory and ensure proper stock rotation.
• Coordinate with purchasing for fresh seafood, Japanese ingredients, and kitchen supplies.
• Maintain FIFO and proper storage procedures.
• Control food costs without compromising quality.

1. Food Safety & Hygiene

• Ensure strict compliance with food safety and HACCP standards.
• Maintain proper temperature control for raw fish and seafood.
• Ensure correct handling and storage of raw and cooked products.
• Maintain cleanliness of all kitchen equipment and workstations.
• Conduct regular hygiene and food safety inspections.

1. Quality Control & Coordination

• Check food quality before service.
• Ensure timely food preparation and smooth service operations.
• Coordinate with the restaurant management and service team.
• Handle customer complaints related to food quality and take corrective action.
• Ensure all kitchen equipment is properly maintained.

Qualifications & Requirements

• Minimum 5–7 years of experience in professional kitchen operations, preferably in Japanese cuisine.
• Previous experience as Head Chef or Sous Chef in a Japanese restaurant.
• Strong knowledge of sushi, sashimi, ramen, tempura, and Japanese specialties.
• Excellent seafood preparation and knife-handling skills.
• Strong leadership, communication, and team management skills.
• Knowledge of food costing, inventory management, and menu development.
• Good understanding of HACCP and food safety standards.
• Ability to work under pressure and manage a busy restaurant kitchen.
• Diploma or professional qualification in Culinary Arts is preferred.

Work Location: In person