Head Chef | Japanese, Korean & Chinese Cuisine

Job Opening: Head Chef Japanese, Korean & Chinese Cuisine

Salary:

Job Summary

Head Chef

Key Responsibilities

Culinary Preparation & Execution

• Prepare and cook authentic Japanese, Korean, and Chinese dishes using traditional and modern techniques
• Ensure correct marination, seasoning, and flavour balance
• Monitor food quality, taste, texture, and presentation before service
  

Menu Development

• Design and update menus with fresh, seasonal ingredients
• Introduce new dishes while maintaining authenticity and consistency
  

Kitchen Operations & Management

• Oversee daily kitchen operations across all sections
• Ensure setup is completed before service
• Maintain portion control and minimise food wastage
• Manage inventory, stock rotation, ordering, and storage
  

Team Leadership

• Lead, train, mentor, and supervise junior chefs and kitchen staff
• Build a positive, disciplined, and professional kitchen environment
• Coordinate closely with service staff during busy hours
  

Quality, Hygiene & Safety

• Enforce strict food safety, hygiene, and sanitation standards (HACCP)
• Ensure cleanliness and maintenance of all kitchen equipment and work areas
• Check ingredient freshness and report quality issues immediately
  

Essential Skills & Qualifications

• Strong knowledge of

  Japanese, Korean, and Chinese cuisine

  , ingredients, and cooking techniques
• Diploma or certification in

  Culinary Arts

  or equivalent (preferred)
• Proven leadership and team management skills
• High attention to detail, creativity, and consistency
• Ability to work under pressure in a fast-paced kitchen
• Good understanding of food hygiene and safety standards
  

Education & Experience (Preferred)

• High school diploma or GED with 4 years of relevant culinary experience

  OR

• 2-year degree in Culinary Arts / Hotel & Restaurant Management with 2 years of relevant experience
  

For more details, contact:

Gandhi Rajan (Co-Founder)