Chef De Cuisine (Japanese Restaurant)

Your Day to Day

Key Responsibilities​

• Lead daily kitchen operations of the Japanese specialty restaurant, ensuring authentic preparation, presentation, and consistency.​
• Develop, execute, and maintain menus reflecting traditional and contemporary Japanese cuisine, respecting seasonality, balance, and technique.​
• Play a key role in pre-opening activities, including kitchen setup, SOP implementation, equipment testing, recipe standardization, and trial runs.​
• Recruit, train, and develop the culinary team, ensuring strong technical skills and understanding of Japanese cooking fundamentals.​
• Ensure compliance with IHG brand standards, LQA, HACCP, and local health regulations.​
• Control food cost, labor cost, portioning, wastage, and inventory within approved budgets.​
• Work closely with Procurement to source appropriate Japanese ingredients and approved alternatives.​
• Collaborate with the Executive Chef on menu engineering, promotions, seasonal offerings, and special events.​
• Maintain high standards of cleanliness, organization, and safety in all kitchen areas.​
• Act as a culinary ambassador for the Japanese restaurant, supporting guest engagement and live-counter experiences where applicable.​

Qualifications​

• Diploma or Degree in Culinary Arts or equivalent professional training.​
• Minimum 5–7 years of progressive culinary experience, including 2–3 years as Chef de Cuisine or Senior Sous Chef in a specialty Japanese restaurant or luxury hotel.​
• Formal training or extensive experience in Japanese cuisine (Washoku).​
• Strong knowledge of Japanese techniques such as sushi, sashimi, robata, tempura, ramen, and donburi (depending on concept).​
• Pre-opening hotel experience strongly preferred.​
• Experience within IHG or other international luxury hotel brands is an advantage.​
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Skills & Competencies​

• Strong leadership and team development skills​
• Deep knowledge of Japanese culinary techniques and ingredients​
• Excellent food cost control and kitchen financial skills​
• Ability to train teams on precision, consistency, and discipline​
• Strong organizational and communication skills​
• Ability to perform under pressure in a pre-opening environment​
• ​Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses. ​
• To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.​
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.​
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.​
• To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.​
• Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.​
• Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.​
• He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.​
• I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships. ​
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.