Chef de Cuisine - Hiryu Restaurant (Japanese Only)
Chef de Cuisine - Hiryu Restaurant (Japanese Only)
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Job Description
As the Chef de Cuisine of Hiryu you will lead the culinary vision of a sophisticated Japanese restaurant that celebrates the harmony between elegance and imperfection. The restaurant features both an Omakase sushi counter and an interactive Teppanyaki chefs table offering a multi-sensory dining journey rooted in Japanese tradition and reimagined through a modern lens.
You are responsible for overseeing all culinary operationsensuring flawless execution authentic techniques and a deeply immersive guest experience. With a passion for precision and artistry you will shape Hiryu into a culinary destination where every dish tells a story of heritage harmony and innovation.
Key Responsibilities:
Culinary Leadership & Operations
- Lead the kitchen team in executing an elevated Japanese and Omakase menu with modern sophistication.
- Oversee all aspects of kitchen operations including prep production service and cleanliness.
- Maintain the highest standards of food quality presentation and consistency in all dishes.
- Implement and monitor HACCP and food safety compliance.
Menu Creation & Ingredient Curation
- Design and evolve seasonal menus that celebrate Japanese tradition with a modern edge incorporating local and premium imported ingredients.
- Collaborate closely with suppliers to source the finest seafood produce and specialty products.
- Showcase the spirit of omakase through curated progressive tasting experiences.
Team Development & Culture
- Train mentor and inspire a team of sushi chefs teppanyaki chefs and kitchen staff to uphold the philosophy of Hiryu.
- Foster a respectful creative and detail-oriented kitchen environment.
- Conduct regular performance reviews and support career development for team members.
Guest Experience & Interaction
- Engage with guests directly at the sushi counter and chefs table to provide an immersive interactive experience.
- Ensure service timing storytelling and presentation align with the restaurants identity.
Financial & Administrative Responsibilities
- Manage kitchen budgeting food cost control inventory and supplier relationships.
- Monitor labor productivity and kitchen efficiency.
- Collaborate with restaurant and hotel leadership on promotional and concept development initiatives.
- HACCP
Qualifications :
Qualifications & Experience:
- Minimum 5 years as Sous Chef or Chef de Cuisine in a high-end Japanese restaurant or omakase venue.
- Deep understanding of Japanese culinary techniques knife skills sushi preparation and ingredient handling.
- Experience with teppanyaki or similar interactive dining formats is an advantage.
- Strong leadership communication and team-building skills.
- Passionate about craftsmanship seasonality and storytelling through cuisine.
- Comfortable with guest-facing roles and high-expectation clientele.
- Culinary degree or equivalent professional training preferred.
- 5
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
