Chef De Cuisine (Japanese Cuisine)

• Mastery of core Japanese methods: sushi, sashimi, yakimono, nimono, agemono, and wagashi.
• Proven track record of food-cost control, vendor negotiation, and menu engineering.
• Deep understanding of Japanese culinary traditions, ingredient sourcing, and presentation aesthetics.
• Business-level English; conversational Japanese highly desirable.
• Computer and Microsoft Office skills
• Must be able to read and write to facilitate the communication process
• Computer and Microsoft Office skills
• Solid communication & training skills
• Menu compilation skills
• The food cost of the banquet kitchen
• Budget of the banquet kitchen
• Competitor/ best practice knowledge
• Working with multicultural teams
• Be aware of all Health, Safety and Fire regulations and to abide by their terms
• Maintain high standards of personal hygiene at all times
• Demonstrate proper and safe usage of all kitchen equipment
• Ensure that a full uniform is always worn
• Support and adhere to the equal opportunities policy of the company

Qualifications

• Diploma or Vocational Certificate, College or Culinary graduate
• Holder of an internationally approved Food Safety Certificate

Experience

• 10 years minimum in a five-star hotel or fine-dining restaurant.
• 2 Years of previous experience in the same position
• Good comprehension of the English language.