Japanese Chef de Cuisine

- Minimum 3-5 years of experience as a Japanese Chef de Cuisine or Senior Sous Chef in luxury hospitality or high-end Japanese dining - Strong culinary expertise in traditional, modern, and progressive Japanese cuisine with proven menu development skills - Able to lead daily kitchen operations, ensuring consistency, quality, food safety, and smooth team workflow - Demonstrated leadership in supervising, training, and developing the culinary team - Solid knowledge in inventory control, cost management, and kitchen administration to support efficient operations