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Japanese Chef | InterContinental Halong Bay Resort at IHG Career
Hạ Long, Quảng Ninh Province, Vietnam -
Full Time

Start Date

Immediate

Expiry Date

31 Jul, 26

Salary

0.0

Posted On

02 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Teppanyaki, Food Safety, HACCP, Menu Development, Kitchen Management, Inventory Control, Cost Control, Team Training, Quality Control, Food Presentation, Seafood Handling, Guest Interaction

Industry

Hospitality

Description
Key Responsibilities   1. Food Preparation & Quality Control Prepare and present authentic Japanese dishes (e.g., sushi, sashimi, tempura, robata, teppanyaki) Ensure consistency in taste, portioning, and presentation Maintain freshness and proper handling of ingredients, especially seafood Monitor food quality and hygiene standards at all times 2. Kitchen Operations Manage daily kitchen operations for the assigned section or outlet Ensure compliance with food safety, sanitation, and HACCP standards Maintain cleanliness and organization of kitchen and storage areas Control food waste and optimize ingredient usage 3. Menu Development Collaborate with Executive Chef on menu planning and innovation Develop seasonal menus and specialty dishes Ensure authenticity and creativity in Japanese cuisine offerings 4. Team Collaboration Train and guide junior chefs and kitchen staff Coordinate with service team to ensure smooth kitchen-service communication Participate in daily briefings and operational meetings 5. Cost Control & Inventory Monitor stock levels and coordinate ordering of ingredients Ensure proper storage and stock rotation (FIFO) Support cost control initiatives and minimize wastage 6. Guest Interaction (if applicable) Engage with guests at live stations (e.g., sushi bar, teppanyaki counter) Customize dishes based on guest preferences Ensure a memorable and culturally authentic dining experience
Responsibilities
The Japanese Chef is responsible for preparing authentic Japanese dishes while ensuring high quality, consistency, and food safety standards. They also manage daily kitchen operations, oversee inventory, and collaborate with the team to innovate seasonal menus.