Japanese Chef / Sous Chef

Responsibilities: 

• Develop and innovate menu items while maintaining authenticity in traditional Japanese cuisine especially Kaiseki.
• Oversee daily kitchen operations, ensuring smooth workflow and high standards of food quality.
• Lead and mentor a team of chefs and kitchen staff, fostering a collaborative and creative environment.
• Ensure compliance with health and safety regulations, and maintain a clean and organized kitchen.
• Manage inventory, control food costs, and ensure fresh and high-quality ingredients are used.
• Collaborate with management on menu planning, promotions, and special events.
• Conduct taste tests and visual inspections to ensure the highest quality of food preparation.
• Provide training and guidance on proper Japanese culture and culinary techniques.

Requirements:

• Proven experience in traditional Japanese cuisine.
• In-depth knowledge of traditional Japanese cooking techniques and ingredients.
• Strong leadership and team management skills.
• Excellent organizational abilities.
• Commitment to maintaining high standards of food quality and presentation.
• Understanding of health and safety regulations.
• Passion for Japanese culture and cuisine.
• Ability of spoken Japanese language skills.

Company Benefits

• Guarantee Double Pay
• Performance Discretionary Bonus
• 6 Rest Days per Month
• Free Duty Meal
• Free Medical Consultation, Hospitalization and Dental Coverage
• 12 – 15 Days Annual Leave and Paid Birthday Leave

Attractive remuneration package will be offered to the right candidate.  Interested parties please send full resume with expected salary to: Human Resources Manager, The Dynasty Club Ltd., 1 Harbour Road, Wanchai, HK or whatsapp 9262 2015 or email: dchkhrd@dynastyclub.com.hk.

We invite you to visit our website: www.dynastyclub.com.hk.

(Data collected will be used for recruitment purpose only)