JOB OVERVIEW

Key Responsibilities

Culinary Leadership & Menu Development

• Design, develop, and execute authentic Japanese menus, including seasonal and specialty offerings.

• Ensure culinary authenticity while adapting dishes to local market preferences where appropriate.

• Maintain the highest standards of food quality, taste, presentation, and consistency.

• Lead menu engineering, portion control, and recipe standardization.

Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth and efficient service.

• Manage food preparation, cooking, and plating according to established standards.

• Ensure compliance with food safety, hygiene, and sanitation regulations (HACCP).

• Monitor kitchen equipment usage and maintenance.

Team Leadership & Training

• Recruit, train, and manage kitchen staff, including Sous Chefs, Sushi Chefs, and Commis.

• Develop team skills in Japanese culinary techniques, knife skills, and presentation.

• Create a positive, disciplined, and collaborative kitchen culture.

• Conduct performance evaluations and support staff development.

Quality Control & Standards

• Ensure all dishes meet brand standards and Japanese culinary traditions.

• Conduct regular tastings and quality checks.

• Maintain consistency across all services and outlets (restaurant, room service, banquets).

Cost Control & Inventory Management

• Manage food cost, labor cost, and waste control.

• Source high-quality ingredients, including specialty Japanese products.

• Oversee ordering, inventory, and supplier relationships.

• Ensure proper storage and handling of ingredients.

Guest Experience & Collaboration

• Collaborate with Restaurant Management and F&B leadership to enhance guest satisfaction.

• Engage with guests when appropriate, especially for omakase or chef-led experiences.

• Support culinary events, promotions, and special dining experiences.

Key Performance Indicators (KPIs)

• Food quality and consistency scores

• Guest satisfaction and review ratings

• Food cost percentage and waste reduction

• Team retention and performance

• Compliance with hygiene and safety standards

Qualifications:

• Only restaurant background – standalone restaurants/R&D & operations
• Should have fine dinning , strong Japanese cuisine
• Should have experience working as Head Chef
• Must have experience in GCC
• Salary : 1000 KWD (negotiable)
• + benefits:
• Ticket allowance for self every year
• Private Medical with dental for self after completing probation period
• Bonus is as per company and individual performance.
• Accommodation provided until residency formalities in Kuwait(1-2 months)