- Culinary Operations: Lead the daily kitchen operations, ensuring exceptional food quality, consistency, and presentation for all traditional and contemporary Japanese dishes (sushi, sashimi, robata, tempura, ramen, etc.).
- Menu Development: Design, innovate, and update seasonal menus, daily specials, and set courses that align with restaurant concepts and profitability goals.
- Inventory & Cost Control: Monitor food and labor costs, manage inventory, oversee food ordering, and minimize kitchen waste to maintain healthy profit margins.
- Quality & Safety Compliance: Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP or local health standards) across all kitchen stations.
- Staff Leadership & Training: Train, mentor, and supervise kitchen staff (sous chefs, line cooks, sushi chefs, dishwashers), fostering a collaborative and high-performing team environment.
- Supplier Management: Source and maintain relationships with high-quality local and international seafood and specialty Japanese ingredient vendors.

- Experience: Minimum of 3 to 5 years of professional culinary experience specializing in authentic Japanese cuisine, with at least 2 years in a senior leadership role (Head Chef or Executive Sous Chef).
- Technical Skills: Expert knife skills and deep mastery of Japanese culinary techniques (fish butchery, rice preparation, precision cuts, temperature control for various cooking methods).
- Knowledge: Comprehensive understanding of Japanese ingredients, flavor profiles, and seasonal dining trends.
- Certifications: Valid food safety and hygiene certification (e.g., ServSafe or equivalent).
- Soft Skills: Strong leadership, communication, and multitasking abilities under high-pressure, fast-paced kitchen environments.
- Education: Culinary school degree or equivalent hands-on professional apprenticeship is preferred.