JOB SUMMARY

The Head Chef will be the driving force of the kitchen, responsible for menu creation, quality control, and team leadership. You will oversee all kitchen operations, ensuring every dish embodies Japanese craftsmanship while aligning with the brand’s vision and standards.

REQUIREMENTS

• Proven experience as a Head Chef or Senior Sous Chef in Japanese cuisine.
• Mastery of ramen preparation (broths, tare, noodles, toppings) and deep knowledge of Japanese techniques.
• Strong leadership, communication, and team-building skills.
• Excellent organizational and problem-solving abilities.
• Financial acumen with experience in food cost control and budget management.
• Ability to thrive under pressure in high-volume service environments.
• Culinary diploma or equivalent qualification (Japanese cuisine certification is an advantage).

• Lead, manage, and inspire the entire kitchen brigade.
• Design, plan, and execute menus with a strong focus on ramen and authentic Japanese cuisine.
• Maintain the highest standards of taste, quality, consistency, and presentation.
• Control food costs, manage budgets, and minimize wastage.
• Source, order, and manage stock of authentic Japanese ingredients.
• Uphold and enforce hygiene, food safety, and HACCP standards.
• Recruit, train, and develop kitchen staff, fostering a culture of growth and teamwork.
• Work closely with management to align kitchen operations with brand identity and guest expectations.
• Collaborate with the front-of-house team to deliver seamless guest experiences.
• Stay ahead of culinary trends, introducing innovations while preserving authenticity.