Japanese Kitchen Lead - Sushi & Robata Mastery

InterContinental Hotels Group; George Town; Sur place; MYR 78 000 - 123 000; Plein temps

Résumé du poste

InterContinental Hotels Group in Penang, Malaysia seeks a seasoned Japanese kitchen lead to oversee sushi, sashimi, tempura, robata, donburi, and ramen. You will prepare and present authentic dishes to the highest standards, train Demi Chefs and Commis, and collaborate with Service, Stewarding, and Purchasing to maintain equipment and hygiene programs.

The role requires mastery of Japanese ingredients, meticulous portion control, waste reduction, and ongoing menu development including Omakase

Qualifications

• Expertise in handling Japanese ingredients and techniques.
• Experience supervising and guiding junior kitchen staff.

Responsabilités

• 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.
• 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%.
• 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.

Description du poste

InterContinental Hotels Group in Penang, Malaysia seeks a seasoned Japanese kitchen lead to oversee sushi, sashimi, tempura, robata, donburi, and ramen. You will prepare and present authentic dishes to the highest standards, train Demi Chefs and Commis, and collaborate with Service, Stewarding, and Purchasing to maintain equipment and hygiene programs.

The role requires mastery of Japanese ingredients, meticulous portion control, waste reduction, and ongoing menu development including Omakase