Kitchen Lead

About the Role

Modern Japanese Cuisine

Key Responsibilities

• Lead daily back-of-house operations, ensuring efficient, high-quality food preparation and service.
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• Execute and refine a unique, signature Modern Japanese menu in collaboration with ownership.
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• Recruit, train, and supervise kitchen staff while building a positive and motivated team.
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• Standardise recipes, manage quality and portion control, and ensure food safety and hygiene standards are consistently maintained.
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• Oversee inventory, costing, and procurementespecially for speciality Asian ingredientswhile aiming for minimal waste and optimal kitchen performance.
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• Document kitchen procedures and workflows for consistency and scalability.
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• Help monitor food costs and contribute to operational efficiency.

Ideal Candidate Profile

• Minimum 57 years of overall professional kitchen experience, with 23 years in a senior kitchen role (Sous Chef, Head Chef, or similar), preferably in Asian/Japanese kitchens or high-quality dining environments.
• Deep understanding of modern culinary techniques, flavour balancing, and high-volume kitchen operations.
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• Proven experience in recipe development, kitchen setup, and team leadership.
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• Ability to maintain high standards for food taste, consistency, presentation, and safety.
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• Creative, collaborative, and open to exploring new directions in Modern Japanese Cuisine.
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• Efficient, organised, and able to adapt to a dynamic start-up environment.
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• Food safety certification preferred.

What We Offer

• Competitive salary
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• Creative input in menu development and kitchen operations
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• Opportunity to lead a launch and grow with the brand
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• Positive, innovation-driven work culture

How to Apply

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Shortlisted candidates will be invited for a tasting trial and operational discussion.

Become a founding part of a new Modern Japanese culinary experience. If youre driven by quality, creativity, and leadership, apply today!