Job Openings Japanese Chef De Cuisine

About the job Japanese Chef De Cuisine

Our esteemed client, an ultra-luxury resort nestled in the pristine beauty of The Maldives, is actively seeking an experienced and talented Japanese Chef de Cuisine to join their culinary team.

As a Japanese Chef de Cuisine, you will be responsible for crafting authentic Japanese culinary experiences, blending traditional techniques with modern artistry to delight discerning guests. They lead the kitchen team in delivering flawless execution, ensuring the highest standards of taste, presentation, and service that reflect the brand reputation. 

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

Requirements:

  • Bachelor's degree or diploma in culinary arts or a relevant field from a reputable institution is a plus!
  • Minimum of 1 year of experience as a Japanese Chef de Cuisine or 2 years experience as a Sous Chef for Japanese Cuisine from a luxury hotel brand.
  • Excellent command of written and spoken language.
  • Experience working in remote locations is a plus!
  • Proven understanding and knowledge of Japanese Cuisine including menu development and culinary innovation.

Responsibilities:

  • Lead the creation and execution of an authentic, high-end Japanese dining experience that meets the brand's exceptional standards.
  • Design and develop innovative menus while preserving the integrity of traditional Japanese culinary techniques.
  • Supervise and manage kitchen operations, ensuring efficiency, consistency, and attention to detail in all dishes.
  • Maintain the highest levels of food quality, presentation, and safety in compliance with health and hygiene regulations.
  • Train, mentor, and inspire the kitchen team, fostering a culture of excellence and continuous improvement.
  • Collaborate with the Food and Beverage team to enhance guest experiences and tailor offerings to their preferences.
  • Monitor food costs, inventory, and procurement of premium ingredients to achieve budgetary goals without compromising quality.
  • Stay updated on culinary trends and integrate new ideas to keep the dining experience fresh and appealing.
  • Ensure a seamless and memorable dining experience for every guest, reflecting the resort's ultra-luxury reputation.