Japanese Fusion Chef

PD BEYOND FOOD SDN BHD; Kuala Lumpur; On-site; MYR 60,000 - 110,000; Full time

Job summary

PD BEYOND FOOD SDN BHD is seeking an experienced kitchen leader to oversee daily operations and deliver high-quality Japanese fusion dishes. You will manage inventory, costs and safety while guiding a skilled team in a fast-paced setting.

You will develop new menu concepts, test recipes, conduct tastings and standardise portions to meet brand standards and customer expectations.

Qualifications

• Experience running a commercial kitchen and ensuring safety and quality.
• Ability to plan menus, cost recipes and test new concepts.
• Strong leadership and training skills for a kitchen team.

Responsibilities

• Oversee daily kitchen operations and ensure smooth food preparation and service.
• Prepare and execute Japanese fusion dishes with consistent taste, quality and presentation.
• Ensure proper food handling, portion control and preparation standards.
• Manage kitchen inventory, ingredient usage and food wastage.
• Monitor food costs and maintain operational efficiency.
• Maintain kitchen cleanliness, hygiene and food safety standards.
• Guide and coordinate with kitchen team members.
• Develop new Japanese fusion dishes and innovative menu concepts.
• Research ingredients, flavours and modern cooking techniques.
• Create and improve recipes to meet brand concepts and customer preferences.
• Conduct food trials, tastings and menu testing.
• Standardise recipes, ingredient portions and preparation methods.
• Calculate recipe costing and ensure new items meet food cost targets.
• Keep up with current Japanese trends and culinary innovations.

Skills

Kitchen operations

Food preparation

Inventory management

Cost control

Team leadership

Food safety

Menu development

Recipe standardisation

Tools

Food costing software

Job description

Oversee daily kitchen operations and ensure smooth food preparation and service.

Prepare and execute Japanese fusion dishes with consistent taste, quality and presentation.

Ensure proper food handling, portion control and preparation standards.

Manage kitchen inventory, ingredient usage and food wastage.

Monitor food costs and maintain operational efficiency.

Maintain kitchen cleanliness, hygiene and food safety standards.

Guide and coordinate with kitchen team members.

2. Menu Development & R&D

Develop new Japanese fusion dishes and innovative menu concepts.

Research and experiment with Japanese ingredients, flavours and modern cooking techniques.

Create and improve recipes to meet the brand's concept and customer preferences.

Conduct food trials, tastings and menu testing.

Standardise recipes, ingredient portions and preparation methods.

Calculate recipe costing and ensure new menu items meet the company's food cost targets.

Keep up with current Japanese food trends and culinary innovations.

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