Japanese Head Chef (Based in Kajang)

Talent Recruit; Selangor; On-site; MYR 78,000 - 123,000; Full time

Job summary

Talent Recruit in Kajang is seeking a highly skilled Japanese Head Chef / Sous Chef to lead a seafood restaurant and banquet operation. You will design an authentic Japanese menu, ensure taste and presentation meet high standards, and mentor kitchen staff.

Based in Sungai Long, Kajang, the role requires deep knowledge of ingredients, seasonal variations, and traditional techniques like sushi, tempura, and sashimi.

Qualifications

• Minimum 4–5 years in Japanese cuisine, with at least 2 years in a head chef role.
• Deep knowledge of Japanese ingredients, seasonal variations, and traditions.
• Strong organizational and multitasking skills to manage kitchen operations.
• Willingness to work flexible hours, including nights, weekends, and holidays.

Responsibilities

• Design and curate an authentic Japanese menu including seasonal specialties.
• Ensure taste, presentation, and consistency meet Japanese culinary standards.
• Innovate the menu regularly to align with customer preferences and trends.
• Supervise and participate in preparation and cooking of dishes.
• Maintain high standards of presentation, authenticity, and precision.

Skills

Japanese cuisine

Head Chef experience

Menu planning

Food safety

Education

Culinary degree (preferred)

Job description

About the job Japanese Head Chef (Based in Kajang)

Company Background:

We are representing our client; a well-known seafood restaurant and event banquet that delivers the ultimate dining experience is looking for an experienced Japanese Head Chef / Sous Chef to be based at Sungai Long, Kajang.

Job Responsibilities:

• Design and curate an authentic Japanese menu that includes traditional dishes and seasonal specialties.
• Ensure the taste, presentation, and consistency of dishes align with Japanese culinary standards.
• Innovate and update the menu regularly to keep up with customer preferences and trends.
• Supervise and participate in the preparation of ingredients and cooking of dishes.
• Maintain high standards of presentation and authenticity, with a focus on precision and aesthetics.
• Implement traditional Japanese cooking techniques, such as sushi preparation, tempura frying, and sashimi slicing.
• Oversee kitchen operations, including scheduling, inventory management, and ordering of Japanese-specific ingredients.
• Ensure all equipment is properly maintained and the kitchen adheres to safety and sanitation standards.
• Control kitchen budgets, including cost of food, supplies, and equipment maintenance.
• Train and mentor kitchen staff in Japanese cooking techniques, preparation methods, and presentation standards.
• Foster a positive work environment, encouraging teamwork and growth within the kitchen staff.
• Conduct performance evaluations and provide constructive feedback to staff.
• Ensure the dining experience meets customer expectations for authentic Japanese cuisine.
• Engage with guests when possible, explaining dishes and providing insights into Japanese culinary culture.
• Respond to customer feedback, making adjustments to improve the dining experience if needed.
• Ensure compliance with food safety and hygiene standards according to local regulations.
• Maintain high standards of cleanliness and organization in the kitchen.
• Implement food storage and preparation protocols that align with health and safety guidelines.
• Monitor food costs, wastage, and portion control to maximize profitability.
• Manage the inventory of specialized Japanese ingredients, ensuring availability while minimizing waste.
• Establish relationships with suppliers of authentic Japanese ingredients.

Requirements:

• Minimum of 4-5 years of experience in Japanese cuisine, with at least 2 years in a head chef.
• Deep knowledge of Japanese ingredients, seasonal variations, and culinary traditions.
• Strong organizational and multitasking skills to manage kitchen operations effectively.
• Willingness to work flexible hours, including nights, weekends, and holidays, based on restaurant operation needs.