Japanese Chef-Expat

Della Resorts and Adventure; Pune District; On-site; INR 3,500,000 - 6,000,000; Full time

Job summary

Della Resorts and Adventure in Pune seeks a seasoned Japanese Chef to lead the kitchen and ensure authentic Japanese cuisine with consistent quality. You will prepare sushi, sashimi, ramen and other specialties, develop seasonal menus, train Indian culinary team, manage sourcing and HACCP, and collaborate with the culinary director to elevate guest experiences.

Candidates should have 8–12+ years in luxury hotels or high-end Japanese restaurants, with strong leadership and English communication;

Qualifications

• 8–12+ years of professional culinary experience
• Experience with luxury hotels/resorts and high-end Japanese cuisine
• Culinary qualification preferred

Responsibilities

• Lead the Japanese kitchen and ensure authentic Japanese cuisine with consistent quality.
• Prepare and supervise sushi, sashimi, nigiri, maki, robata, ramen, tempura and other Japanese specialties.
• Develop authentic Japanese menus, seasonal specials and Omakase-style experiences.
• Ensure proper sourcing, storage and handling of premium seafood and Japanese ingredients.
• Maintain high standards of food quality, presentation, hygiene and HACCP compliance.
• Train and mentor Indian culinary team members in authentic Japanese techniques and knife skills.
• Control food cost, portioning, wastage and inventory.
• Conduct regular kitchen checks and ensure smooth service operations.
• Collaborate with the Executive Chef and F&B team on menu development and guest experiences.
• Interact with VIP guests when required and support special culinary events.

Skills

Leadership

English communication

Japanese language knowledge

Education

Japanese culinary qualification

Job description

Job Description

Key Responsibilities

• Lead the Japanese kitchen and ensure authentic Japanese cuisine with consistent quality.
• Prepare and supervise sushi, sashimi, nigiri, maki, robata, ramen, tempura and other Japanese specialties.
• Develop authentic Japanese menus, seasonal specials and Omakase-style experiences.
• Ensure proper sourcing, storage and handling of premium seafood and Japanese ingredients.
• Maintain high standards of food quality, presentation, hygiene and HACCP compliance.
• Train and mentor Indian culinary team members in authentic Japanese techniques and knife skills.
• Control food cost, portioning, wastage and inventory.
• Conduct regular kitchen checks and ensure smooth service operations.
• Collaborate with the Executive Chef and F&B team on menu development and guest experiences.
• Interact with VIP guests when required and support special culinary events.

Job Expectations

• Strong expertise in authentic Japanese cuisine.
• International/luxury Hospitality Experience Preferred.
• Excellent knowledge of Japanese ingredients, seafood handling and traditional techniques.
• Strong leadership and team-management skills.
• Culinary qualification preferred.
• Good English communication skills; Japanese language knowledge will be an advantage.

Minimum Qualification

Japanese Culinary qualification preferred.

Minimum Job Experience

8–12+ years of professional culinary experience, preferably with luxury hotels, resorts or high-end Japanese restaurants.

Reporting To

Culinary Director

Travel

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