Chef De Cuisine (Japanese Restaurant)

As Chef de Cuisine of Roku Restaurant, you will lead the kitchen team and uphold uncompromising standards of culinary excellence, efficiency, and innovation. This role demands strong hands-on leadership in daily operations, paired with decisive administrative oversight to ensure a smooth and consistent workflow. You will work closely with the Main Production Kitchen to guarantee quality, consistency, and operational precision—driving continuous improvement, securing a steady supply of top-quality ingredients, ensuring seamless preparation-to-service execution, and delivering a guest experience that reflects authentic Japanese technique with modern refinement.

Your daily tasks:

• Oversee all culinary operations, ensuring the consistent execution of Roku’s six signature cooking techniques.

• Develop, refine, and innovate dishes that preserve traditional Japanese flavors while integrating modern creativity.

• Source and select premium local and imported ingredients, maintaining authenticity and superior quality.

• Orchestrate all kitchen stations—sushi, robata, tempura, and pastry—ensuring each dish meets ROKU’s exacting standards for flavor, texture, and presentation.

• Lead daily pre-service tastings and line-ups, providing real-time coaching to guarantee consistency.• Uphold rigorous Japanese sanitation practices, HACCP guidelines, and local health codes.

• Design and deliver skill-specific training (e.g., knife kata, fish butchery, dashi fundamentals).

• Foster open communication and collaborative problem-solving with Front-of-House (FOH) leadership to ensure seamless guest experiences.

• Develop seasonal menus and omakase experiences that drive revenue, meet food cost targets, and showcase sustainable sourcing.

• Generate weekly labor schedules, inventory reports, and production sheets; monitor variances and implement corrective actions

• Oversee supplier relationships, ordering, and receiving in concert with the Main Production Kitchen to maximize quality and control spending.

• Foster and maintain collaborative working relationships across all culinary and inter-departmental teams.

• Assist the Executive Chef/Executive Sous Chef in developing structured training programs and materials in line with brand guidelines, focusing on stewarding and F&B operational staff

• Conduct daily team briefings and meetings to align goals, service expectations, and performance.

• Supervise kitchen employees closely, ensuring compliance with SOPs, hygiene, grooming standards, and all applicable hotel and legal regulations.

• Actively support recruitment, onboarding, and continual development of kitchen staff, ensuring a pipeline of talent through coaching, mentoring, and feedback sessions.