Management Executive – Head Chef

Job Description The Head Chef (Omakase Sushi) is responsible for leading the overall culinary direction and kitchen operations, ensuring exceptional omakase dining experiences and consistent food quality. This role combines hands‑on food preparation with leadership responsibilities, including menu development, team management, cost control, and maintaining the highest standards of food safety and service excellence.

Key Responsibilities

• Lead, manage, and oversee all kitchen operations, ensuring smooth and efficient service flow
• Design, plan, and execute seasonal omakase menus based on ingredient availability, market trends, and brand positioning
• Maintain the highest standards in sushi, sashimi, and Japanese cuisine preparation, presentation, and consistency
• Perform and supervise fish butchery, slicing, portioning, and plating with precision and craftsmanship
• Manage and train kitchen team members, including junior chefs and kitchen staff, ensuring skill development and performance standards
• Oversee inventory management, food costing, and procurement to optimize cost efficiency and minimize wastage
• Ensure strict compliance with food safety, hygiene, and workplace safety regulations
• Build strong relationships with suppliers to source premium and seasonal ingredients
• Engage with guests at the sushi counter, delivering a refined and personalized omakase dining experience
• Monitor kitchen performance, implement improvements, and uphold brand and operational standards
• Collaborate with management on business strategy, new outlet openings, and concept development

Requirements

• Minimum 8–10 years of relevant experience in Japanese cuisine, with strong expertise in omakase or sushi counter service
• Proven experience in a leadership role such as Head Chef, Sous Chef, or Senior Sushi Chef
• Strong knowledge of fish handling, knife skills, and traditional Japanese culinary techniques
• Experience in menu development, food costing, and kitchen operations management
• Leadership skills with the ability to train, motivate, and manage a team
• Strong sense of quality control, attention to detail, and consistency
• Good communication and interpersonal skills, with the ability to interact confidently with guests
• Knowledge of sake and beverage pairing is highly preferred
• Ability to work in a fast‑paced, high‑standard dining environment

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