Head Chef

DRYHP HOLDINGS SDN BHD; Kuala Lumpur; On-site; MYR 90,000 - 130,000; Full time

Benefits offered by this job

Attractive remuneration package

Performance and sales-based incentives

Strong career growth opportunities

Job summary

DRYHP Holdings Sdn Bhd is establishing a premium Japanese izakaya at Pavilion Kuala Lumpur and seeks an experienced Head Chef to lead the culinary team and shape the brand's dining experience.

You will oversee yakitori, robatayaki, sashimi and sushi, develop the menu, control food costs, train staff and ensure top quality, hygiene, and guest satisfaction in a fast-paced setting.

Qualifications

• Proven experience as Head Chef or senior culinary leader.
• Strong knowledge of Japanese ingredients and techniques.
• Experience with menu development, food costing and kitchen operations.
• Ability to lead, train and develop a kitchen team.

Responsibilities

• Lead and manage overall kitchen operations and culinary team.
• Maintain high standards of food quality, presentation and taste.
• Develop, refine and maintain the menu with management.
• Oversee Japanese cuisine including yakitori, robatayaki, sashimi, sushi and izakaya dishes.
• Establish recipes, portion sizes, plating standards and kitchen SOPs.
• Manage food cost, inventory, purchasing, wastage and kitchen profitability.
• Recruit, train and develop kitchen staff and plan manpower for peak periods.
• Ensure strict hygiene and food safety standards.
• Collaborate with management and front-of-house to enhance guest experience.

Skills

Head Chef leadership

Japanese cuisine knowledge

Costing & inventory

Team management

Menu development

Job description

For our new premium Japanese izakaya concept located at Pavilion Kuala Lumpur, built around Japanese craftsmanship, charcoal fire cooking and a contemporary dining experience, we are looking for an experienced and passionate Head Chef to lead our culinary team and play a key role in developing our izakaya into one of Kuala Lumpur's leading Japanese dining destinations.

Key responsibilities

Lead and manage the overall kitchen operations and culinary team.

Maintain consistently high standards of food quality, presentation and taste.

Develop, refine and maintain our menu together with management.

Oversee Japanese cuisine including yakitori, robatayaki, sashimi, sushi, grilled dishes, izakaya dishes and seasonal specialties.

Establish recipes, portion sizes, plating standards and kitchen SOPs.

Manage food cost, inventory, purchasing, wastage and overall kitchen profitability.

Recruit, train, supervise and develop kitchen team members.

Plan manpower deployment and ensure smooth kitchen operations during peak periods.

Ensure strict compliance with food safety, hygiene and cleanliness standards.

Work closely with the management and front-of-house team to continuously improve the overall guest experience.

About you

Proven experience as a Head Chef, Executive Chef, Sous Chef or senior culinary leader, preferably within a Japanese restaurant, izakaya or premium dining environment.

Strong knowledge of Japanese ingredients, preparation techniques and kitchen operations.

Experience in yakitori, robatayaki, charcoal grilling, sushi/sashimi or modern Japanese cuisine will be highly advantageous.

Strong leadership and team-management capabilities.

Good understanding of food costing, inventory control and kitchen profitability.

Ability to maintain high standards while operating in a fast-paced restaurant environment.

Creative, disciplined and passionate about Japanese cuisine.

Strong sense of responsibility, attention to detail and commitment to consistency.

Ability to build and develop a strong kitchen team.

Attractive and competitive remuneration package

Performance and sales-based incentives

Opportunity to lead the culinary direction of a new flagship Japanese restaurant

Strong career growth opportunities as the brand expands

Supportive management with the resources and ambition to build our brand into a recognised Japanese dining brand