Chef de Partie - Japanese Cuisine

Kimpton; Malaysia; On-site; MYR 89,000 - 179,000; Full time

Job summary

Kimpton is seeking a seasoned Japanese kitchen lead in Malaysia to manage daily operations across sushi, sashimi, tempura, robata, donburi and ramen. You will ensure top quality, accurate presentation and strict HACCP compliance while guiding Demi Chefs and Commis during shifts.

You will also drive pre-opening tasks, inventory, FIFO rotation of fresh seafood, and VIP dietary accommodations, contributing to seasonal menus and guest experience.

Qualifications

• Proven experience managing a Japanese kitchen section.
• Strong knowledge of sushi, sashimi, tempura, robata, donburi and ramen.
• Excellent knife skills and portion control.
• Experience with menu development and Omakase concepts.

Responsibilities

• Oversee daily operations of Japanese kitchen to ensure quality and presentation.
• Train and supervise Demi Chefs and Commis; monitor HACCP compliance.
• Lead pre-opening mise en place, ordering of imported items and menu trials.
• Collaborate with Service, Stewarding and Purchasing on equipment and hygiene.
• Develop seasonal specials and deliver high guest satisfaction.

Skills

Japanese cuisine

Sushi

Sashimi

Tempura

Robata

Ramen

Knife skills

Food cost control

Tools

HACCP

Job description

Your day to day

• - Manage daily operations of the Japanese kitchen section (Sushi, Sashimi, Tempura, Robata, Donburi, Ramen) to ensure food quality, presentation, and consistency.
• - Prepare, cook, and present authentic Japanese dishes according to approved recipes and standards.
• - Expert in handling Japanese ingredients: Sushi rice, fresh sashimi-grade fish, wasabi, dashi, miso, tempura batter.
• - Control knife skills - Sashimi cutting, Sushi nigiri, Maki rolling, and precise portioning.
• - Assist with pre-opening activities including mise en place planning, ordering of Japanese imported items, equipment testing, and menu trial runs.
• - Supervise and guide Demi Chefs and Commis during shifts and train them on Japanese techniques.
• - Ensure compliance with HACCP, Halal (if required), and local health regulations.
• - Control portioning, minimize wastage, manage inventory of expensive Japanese seafood, and support food cost targets below 32%.
• - Maintain cleanliness, organization, and safe working practices in the Japanese section (very high standard).
• - Assist in receiving, storage, and stock rotation following FIFO standards - especially for fresh seafood.
• - Report operational issues or maintenance needs to the Sous Chef.
• - To collaborate directly with all support departments — Service, Stewarding, and Purchasing — regarding the maintenance of equipment upkeep and Hygiene Program.
• - Actively contribute to menu development and hold regular masterclasses within the team to continuously enhance quality - including Omakase and seasonal specials.
• - To run a cost-effective operation, maximizing product quality and profitability while upholding Japanese standards and food philosophy.
• - Establish unique seasonal identities for the food (Haru, Natsu, Aki, Fuyu) and ensure offerings fulfill guests' needs.
• - Ensures customer satisfaction in accordance with True Hospitality and Japanese Omotenashi service.
• - He must ensure that all food offerings are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
• - Personally monitor and follow through on VIP guests' and special dietary requirements and allergies.
• - Interact with guests at the counter for Omakase and create meaningful relationships.