Head Chef - Japanese Cuisine

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About the Role:

Head Chef Japanese Cuisine

authentic Japanese craftsmanship

Key Responsibilities:

• Collaborate with an internationally acclaimed chef to conceptualize and execute the bar's Japanese menu
• Develop a distinctive culinary identity that balances authenticity and creativity
• Lead daily kitchen operations, ensuring consistency, precision, and excellence
• Recruit, train, and mentor the kitchen team to uphold world-class standards
• Oversee pre-opening kitchen setup, layout, and equipment planning
• Work closely with the bar and beverage teams to design

  pairing-driven menus

  that enhance the guest experience
• Source premium Japanese and local ingredients while maintaining cost efficiency
• Ensure the highest standards of hygiene, safety, and kitchen discipline
• Continuously evolve the menu in line with modern Japanese and global dining trends

Required Qualifications:

• Minimum 10 years of experience in Japanese or Pan-Asian fine dining or premium bar kitchens
• Proven expertise in sushi, robata, izakaya-style, or omakase-inspired cooking
• Strong leadership, team-building, and mentoring skills
• Prior experience with restaurant or bar pre-openings preferred
• Deep understanding of Japanese culinary techniques, ingredient sourcing, and presentation aesthetics
• Based in or willing to relocate to Bangalore

Preferred Qualifications:

• Culinary degree or formal training from a recognized Japanese or international institution
• Experience working in Michelin-recognized or acclaimed Japanese restaurants or bars
• Familiarity with modern plating, omakase formats, and sustainable sourcing

What We Offer:

• Competitive, best-in-industry compensation
• Opportunity to collaborate with an internationally acclaimed chef on a landmark Japanese concept
• Creative freedom to shape a new culinary identity in Bangalore's evolving dining scene
• The chance to lead a high-performance kitchen team from pre-opening to launch