Specialty Sous Chef - Nikkei Cuisine

Park Hyatt; Dubai; On-site; AED 70,000 - 100,000; Full time

Job summary

Park Hyatt Dubai is seeking a Specialty Sous Chef - Nikkei Cuisine to lead the preparation and presentation of authentic and contemporary Nikkei dishes, blending Japanese and Peruvian traditions for luxury dining experiences.

You will oversee daily kitchen operations, supervise a culinary team, develop menus, ensure HACCP compliance, and collaborate with service teams to exceed guest expectations in a high-end environment.

Qualifications

• Diploma or certification in Culinary Arts, Gastronomy, or a related field.
• Minimum 4-6 years of culinary experience, including at least 2 years in a supervisory role within Nikkei, Japanese, Peruvian, or Latin-Asian fusion restaurants in luxury environments.
• Proven experience in menu development, team leadership, inventory management, cost control, and kitchen operations.
• Strong understanding of HACCP, food safety standards, allergen management, sanitation, and hygiene practices.
• Excellent leadership, communication, coaching, and organizational skills with the ability to perform effectively in a fast-paced luxury hospitality environment.
• Ability to manage outlet operations, maintain high guest satisfaction levels, and drive culinary excellence.

Responsibilities

• Oversee the daily culinary operations of the Nikkei restaurant, ensuring smooth service, exceptional food quality, and adherence to brand standards.
• Prepare and supervise the production of authentic and contemporary Nikkei dishes, ensuring consistency in flavour, presentation, and portion control.
• Lead the development, implementation, and continuous enhancement of menu offerings, seasonal specials, and signature dishes.
• Ensure all dishes are prepared and presented in accordance with established recipes, presentation guidelines, and luxury dining standards.
• Monitor guest feedback and dining trends to identify opportunities for menu innovation and service improvement.
• Supervise, train, coach, and motivate culinary team members, fostering a culture of excellence, teamwork, and continuous development.
• Coordinate daily kitchen activities, staffing requirements, and workflow to maintain operational efficiency during all service periods.
• Work closely with restaurant management and service teams to deliver memorable guest experiences and accommodate special requests, dietary requirements, and food allergies.
• Oversee food purchasing requirements, inventory control, stock rotation, and ordering processes to ensure appropriate product availability.
• Maintain strong control over food costs, waste management, and portioning practices while maximizing product utilization.
• Ensure the selection, handling, storage, and preparation of premium seafood, meats, produce, and specialty Nikkei ingredients meet the highest quality standards.
• Enforce strict compliance with HACCP, food safety, sanitation, hygiene, and occupational health and safety requirements.
• Conduct regular quality checks on food preparation, storage areas, equipment, and kitchen cleanliness standards.
• Assist the Executive Chef and Executive Sous Chef in achieving departmental objectives, budget targets, and operational goals.
• Act as the primary culinary leader within the outlet during assigned shifts, ensuring standards are maintained and operational decisions are addressed effectively.

Skills

Nikkei cuisine

Leadership

Menu development

Inventory management

Cost control

HACCP

Food safety

Team training

Quality assurance

Education

Diploma in Culinary Arts

Job description

Job Description:

Organization- Park Hyatt Dubai

Summary

The Specialty Sous Chef - Nikkei Cuisine is responsible for leading the preparation and presentation of authentic and contemporary Nikkei cuisine, blending the culinary traditions of Japan and Peru to deliver exceptional dining experiences.

Main Duties

• Oversee the daily culinary operations of the Nikkei restaurant, ensuring smooth service, exceptional food quality, and adherence to brand standards.
• Prepare and supervise the production of authentic and contemporary Nikkei dishes, ensuring consistency in flavour, presentation, and portion control.
• Lead the development, implementation, and continuous enhancement of menu offerings, seasonal specials, and signature dishes.
• Ensure all dishes are prepared and presented in accordance with established recipes, presentation guidelines, and luxury dining standards.
• Monitor guest feedback and dining trends to identify opportunities for menu innovation and service improvement.
• Supervise, train, coach, and motivate culinary team members, fostering a culture of excellence, teamwork, and continuous development.
• Coordinate daily kitchen activities, staffing requirements, and workflow to maintain operational efficiency during all service periods.
• Work closely with restaurant management and service teams to deliver memorable guest experiences and accommodate special requests, dietary requirements, and food allergies.
• Oversee food purchasing requirements, inventory control, stock rotation, and ordering processes to ensure appropriate product availability.
• Maintain strong control over food costs, waste management, and portioning practices while maximizing product utilization.
• Ensure the selection, handling, storage, and preparation of premium seafood, meats, produce, and specialty Nikkei ingredients meet the highest quality standards.
• Enforce strict compliance with HACCP, food safety, sanitation, hygiene, and occupational health and safety requirements.
• Conduct regular quality checks on food preparation, storage areas, equipment, and kitchen cleanliness standards.
• Assist the Executive Chef and Executive Sous Chef in achieving departmental objectives, budget targets, and operational goals.
• Act as the primary culinary leader within the outlet during assigned shifts, ensuring standards are maintained and operational decisions are addressed effectively.

Qualifications

• Diploma or certification in Culinary Arts, Gastronomy, or a related field.
• Minimum 4-6 years of culinary experience, including at least 2 years in a supervisory role within Nikkei, Japanese, Peruvian, or Latin-Asian fusion restaurants in luxury environments.
• Proven experience in menu development, team leadership, inventory management, cost control, and kitchen operations.
• Strong understanding of HACCP, food safety standards, allergen management, sanitation, and hygiene practices.
• Excellent leadership, communication, coaching, and organizational skills with the ability to perform effectively in a fast-paced luxury hospitality environment.
• Ability to manage outlet operations, maintain high guest satisfaction levels, and drive culinary excellence.