Japanese Executive Chef

Resorts World Genting; Genting Highlands; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prestigious resort in Malaysia is seeking a Japanese Executive Chef to lead their Japanese kitchen operations. The ideal candidate will have 8–10 years of culinary experience, with a strong background in both traditional and contemporary Japanese cuisine. Responsibilities include developing menus, managing kitchen staff, and ensuring compliance with food safety standards. This role offers an opportunity to create exceptional dining experiences in an upscale environment.

Qualifications

• Minimum 8–10 years of culinary experience in Japanese cuisine.
• At least 3–5 years in a senior chef or head chef role.
• Strong background in traditional and contemporary Japanese gastronomy.

Responsibilities

• Lead and manage all Japanese kitchen operations.
• Develop and execute authentic and modern Japanese menus.
• Train, mentor, and supervise kitchen staff.

Skills

Culinary expertise in Japanese cuisine

Menu development

Kitchen management

Training and mentoring

Education

Diploma or Degree in Culinary Arts

Specialized certification in Japanese cuisine

Job description

Japanese Executive Chef

Job Requirements

• Diploma or Degree in Culinary Arts, Professional Cookery, or a related field; specialized certification in Japanese cuisine is highly preferred.
• Minimum 8–10 years of culinary experience in Japanese cuisine, with at least 3–5 years in a senior chef or head chef role (e.g., Executive Japanese Chef, Head Sushi Chef, Chef de Cuisine).
• Strong background in traditional and contemporary Japanese gastronomy, including sushi, sashimi, tempura, teppanyaki, kaiseki, and robatayaki
• Proven experience leading kitchen brigades in hotel, resort, or upscale Japanese restaurants.
• Demonstrated ability in menu development, costing, procurement coordination, and kitchen financial management.

Key Responsibilities

• Lead and manage all Japanese kitchen operations, including hot, sushi, sashimi, tempura, and teppanyaki sections.
• Develop and execute authentic and modern Japanese menus, ensuring consistency in quality, taste, and presentation.
• Collaborate with VP–F&B and Culinary team on menu costing, pricing, and profitability.
• Train, mentor, and supervise kitchen staff to maintain high culinary and hygiene standards.
• Ensure compliance with HACCP, GMP, and all food safety requirements.
• Oversee ingredient selection and procurement, ensuring quality, freshness, and cost efficiency.
• Conduct regular tasting, quality checks, and ensure proper portion and waste control.
• Support VIP and special events, ensuring exceptional guest dining experience. Maintain kitchen discipline, cleanliness, and operational readiness at all times.