● Lead day-to-day kitchen operations, ensuring quality, speed, and consistency.
● Prepare and supervise the preparation of both hot and cold dishes, including handrolls, and supporting menu items.
● Develop and standardize recipes, plating, and preparation guidelines.
● Manage ordering, stock control, and supplier coordination (focus on freshness and waste reduction).
● Recruit, train, and manage kitchen staff; schedule shifts and supervise performance.
● Maintain strict hygiene, food safety, and cleanliness standards at all times.
● Work closely with ownership on menu development, food costing, and R&D initiatives.
● Monitor food cost, yield, and kitchen labor costs within defined targets.
● Solve day-to-day kitchen challenges efficiently and proactively.
● Ensure efficient prep and service across all meal periods (lunch to dinner).

● Minimum 5 years of professional kitchen experience, with prior experience as Head Chef or Sous Chef.
● Preferred prior experience working in a Japanese restaurant or Japanese fusion concept.
● Creative and highly interested in R&D, particularly within Japanese and Japanese-fusion cuisine with a diverse culinary skillset.
● Able to prepare and manage both hot and cold kitchen sections.
● Strong verbal communication skills and leadership skills; ability to lead, guide, and motivate a team.
● Interactive, friendly, and guest-aware personality; comfortable engaging in a counter-style, open-kitchen environment.
● Problem-solving abilities and the confidence to make quick decisions during service.
● Have studied food hygiene and food safety.
● Strong knowledge of sushi-grade fish, rice, and cold kitchen prep techniques.
● Preferred in proficient in English and Khmer.
● Creative and adaptable; open to modern interpretations of traditional Japanese cuisine.
● Well-organized, clean, and capable of maintaining a high-paced service flow from lunch to dinner.
● Industry: Restaurant
● Working 6 days per week
● Working hours : 11:00am - 10pm
● Salary rank : $800 - $1,000