Japanese Chef

2.9

Job Type   /   Job Level

Full-time   /   Junior Executive

Company Location

Indonesia

Develop, prepare, and present authentic Japanese cuisine in line with the hotel’s luxury dining standards.
Create seasonal and signature menus that showcase both traditional and contemporary Japanese culinary techniques.
Ensure consistency in taste, presentation, and overall food quality for all Japanese dishes.
Oversee daily kitchen operations, including preparation, cooking, and plating.
Train, mentor, and supervise kitchen staff.
Monitor and manage ingredient quality, especially for premium seafood and traditional Japanese ingredients.
Maintain the highest standards of kitchen cleanliness and hygiene according to 5-star hotel and international regulations.
Collaborate with the Executive Chef on menu planning, cost control, and operational efficiencies.
Interact with VIP guests to provide a personalized and authentic Japanese dining experience.
Ensure that the dining experience reflects the cultural authenticity and culinary excellence of Japan.

Requirements

Must be a native Japanese citizen.
Minimum 5–10 years of experience as a Japanese Chef, preferably in luxury hotels or high-end Japanese restaurants.
Strong expertise in Japanese cuisine, including sushi, sashimi, tempura, robatayaki, kaiseki, and other traditional dishes.
Experience working in Asian countries is highly preferred.
Deep knowledge of Japanese ingredients, flavor profiles, and culinary techniques.
Food safety and hygiene certification is a strong advantage.
Strong leadership skills with the ability to train and lead a multicultural kitchen team.
Excellent attention to detail and a commitment to maintaining world-class quality standards.
Good communication skills; basic English proficiency required.
Ability to thrive in a fast-paced, high-standard environment.
Willing to be placed in Jakarta.

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