Lead Sushi Chef — Japanese Cuisine, Menu Innovation & Team Lead

Advance Marketing; Quezon City; On-site; PHP 469,000 - 714,000; Full time

Job summary

Advance Marketing in Quezon City is seeking an experienced chef specializing in Japanese cuisine for an on-site, full-time role. You will lead kitchen operations, mentor staff, and develop innovative menus tailored for delivery while maintaining quality and cost control.

Ideal candidates have 1–3 years of chef experience, proven leadership, and a passion for authentic Japanese cooking. Expect a fast-paced environment with flexible hours to meet business needs.

Qualifications

• Minimum of 1-3 years of experience working as a chef, preferably specializing in Japanese cuisine.
• Proven leadership in a kitchen environment, including managing staff and overseeing culinary operations.
• Strong knowledge of Japanese cooking techniques, sushi, sashimi, ramen, tempura, and teriyaki.
• Ability to develop innovative Japanese-inspired menus with cost considerations and delivery suitability.
• Commitment to food safety and sanitation in line with health regulations.

Responsibilities

• Lead kitchen staff, hire training, schedule and evaluate performance.
• Develop and implement Japanese menus, ensure quality and consistency.
• Oversee daily kitchen operations, manage inventory and food costs.
• Coordinate with suppliers and delivery partners to ensure timely fulfillment.
• Maintain high standards of food quality, presentation and taste.

Skills

Japanese cuisine

Sushi preparation

Leadership in kitchen

Menu development

Food safety & sanitation

Team management

Communication skills

Education

Bachelor's degree in Culinary Arts

Job description

Experience:

• Minimum of 1-3years of experience working as a chef, preferably specializing in Japanese cuisine.
• Proven track record of leadership in a kitchen environment, including managing kitchen staff and overseeing culinary operations.

Culinary Expertise:

• In-depth knowledge of Japanese cooking techniques, including sushi preparation, butchering fish (salmon and tuna), and various cooking methods for seafood and meats.
• Proficiency in creating traditional Japanese dishes such as sushi rolls, sashimi platters, ramen, tempura, and teriyaki.

Menu Development:

• Ability to develop innovative and appealing Japanese-inspired menus while considering cost-effectiveness and market trends.
• Experience in designing menu items that are suitable for delivery and maintain quality during transit.

Quality Control:

• Strong attention to detail and commitment to maintaining high standards of food quality, presentation, and taste.
• Implementing and enforcing food safety and sanitation protocols to ensure compliance with health regulations.

Team Management:

• Leadership skills to effectively manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Foster a positive work environment that encourages collaboration, creativity, and excellence among team members.

Adaptability:

• Ability to thrive in a fast-paced environment and adapt quickly to changing circumstances, such as fluctuating order volumes and ingredient availability.
• Flexibility to work non-traditional hours, including evenings, weekends, and holidays, as needed to meet business demands.

Communication Skills:

• Excellent communication skills to effectively liaise with other kitchen staff, management, suppliers, and delivery partners.
• Provide clear instructions, feedback, and guidance to ensure smooth kitchen operations and customer satisfaction.

Passion for Japanese Cuisine:

• Genuine passion for Japanese cuisine and a desire to share that passion through culinary creations that delight customers.
• Stay updated on current food trends, new ingredients, and cooking techniques related to Japanese cuisine.