Chef

• At least 10 years
• The applicants should have experience in the following business area(s): Restaurant, Catering

• Bachelor/Honors

Candidate must have professional training in Chinese /Japanese Cooking or a similar field.

• At least 10 years
• The applicants should have experience in the following business area(s): Restaurant, Catering

• Age At least 40 years

• Minimum Bachelor degree or relevant in any discipline.

• The candidate must have professional training in Chinese/ Japanese cooking or a similar field.

• Candidate must speak in Chinese & English to communicate with customers and higher management independently.

• At least 10 years of work experience in a reputed restaurant with a similar position. (Preference will be given to candidates with prior experience working as a chef in Japan or China).

• Prepare and present authentic Japanese cuisine, including sushi and sashimi, along with traditional Chinese hotpot and other Chinese specialties.

• Ensure consistent food quality, taste, freshness, portion control, and professional presentation.

• Train and guide local kitchen staff in Japanese and Chinese cooking techniques, food preparation, and professional culinary standards.

• Maintain food hygiene, sanitation, safe food handling, and HACCP-based food safety standards.

• Manage kitchen inventory, ingredient procurement, equipment utilization, and food costs to minimize waste and improve efficiency.

• Collaborate with management to develop new menu items, seasonal specialties, and authentic Japanese and Chinese dishes.

• Supervise kitchen staff, maintain discipline and teamwork, and improve manpower efficiency, productivity, and cost control.

• Must be able to conduct effective manpower training and guide kitchen staff in maintaining professional standards to minimize costs and increase efficiency.

Attractive salary & others benefit as per company guideline would be offered that Commensurate with the qualifications & experiences