Japanese Omakase Chef (Located in HK)

IX Catering Group Limited; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading catering group is seeking an experienced professional for a senior role overseeing kitchen operations in a Japanese sushi and omakase restaurant. The ideal candidate will have at least 7 years of experience, strong leadership skills, and a passion for Japanese culinary standards. Benefits include annual leave, round-trip airfare after a 2-year contract, and accommodations provided. The position involves training a kitchen team and maintaining high food safety standards.

Benefits

12–15 days annual leave

Round-trip airfare after 2 years

Accommodation and meals provided

1 rest day per week

Birthday leave

Qualifications

• Minimum 7 years' experience in Japanese sushi or omakase restaurants.
• Supervisory experience is required for this senior position.
• Strong knowledge of food safety and hygiene practices.

Responsibilities

• Oversee all kitchen operations including food purchasing and preparation.
• Lead and train kitchen team in preparation and plate presentation.
• Maintain quality standards for sushi and omakase dishes.

Skills

Japanese cuisine expertise

Leadership skills

Food safety knowledge

Communication skills

Organizational skills

Multitasking ability

Basic computer skills

Job description

Job Responsibilities

• Oversee all kitchen operations including food purchasing, preparation, quality control, sanitation and cost management
• Ensure high standards of food safety, hygiene and cleanliness
• Lead and train kitchen team in preparation, plate presentation and portioning
• Maintain quality standards for all sushi and omakase dishes
• Plan and organize kitchen workflow to support smooth service
• Monitor inventory and control wastage
• Uphold Japanese culinary standards and consistency

Job Requirements

• Minimum 7 years’ experience in Japanese sushi / omakase restaurants
• Supervisory experience required for senior position
• Strong knowledge of food safety and hygiene practices
• Passionate about Japanese cuisine and craftsmanship
• Strong leadership, communication and problem-solving skills
• Highly organized with attention to detail and ability to multitask
• Basic computer and written communication skills
• Able to lead and motivate a kitchen team
• Language skills: English, Cantonese and Mandarin
• Hygiene Manager Certificate is an advantage

BENEFITS

• 12–15 days annual leave (depending on experience)
• Round-trip airfare after 2-year contract
• Accommodation and meals provided
• 1 rest day per week
• Birthday leave

Work Location: Central & Wan Chai, Hong Kong