رئيس طهاة المطبخ الياباني

Key Responsibilities:

• Lead and manage daily kitchen operations and the kitchen team.
• Ensure consistent taste, quality, presentation, and portion standards.
• Prepare and maintain authentic Japanese curry and other Japanese dishes.
• Ensure compliance with halal, food safety, hygiene, and sanitation standards.
• Manage food cost, wastage, inventory, menu development and kitchen supplies.
• Train, supervise, and develop kitchen staff.
• Support the setup and opening of the new restaurant.

Requirements:

1. Minimum 5 years of professional culinary experience in Japanese cuisine.
2. Minimum 2–3 years of hands-on experience with Japanese curry.
3. Strong understanding of authentic Japanese curry flavor, preparation, and consistency.
4. Ability to maintain original recipes, taste, and quality standards.
5. Experience working in a 100% halal kitchen/concept, with knowledge of halal ingredients and cross-contamination controls.
6. Experience with katsu, Japanese rice, udon, ramen, and curry-based dishes is preferred.
7. Strong knowledge of food safety, hygiene, kitchen operations, food cost, and team management.
8. Experience in new restaurant opening and kitchen setup is an advantage.