• Minimum 2 years of experience as a Japanese Chef or in Japanese cuisine preparation.• Strong knowledge of Japanese cooking techniques, ingredients, and food presentation.• Experience in sushi and sashimi preparation is an added advantage.• Ability to work in a fast-paced environment and handle multiple tasks.• Good teamwork and communication skills.• Responsible, disciplined, and committed to maintaining high food quality standards.• Candidates with professional culinary training or relevant certifications are encouraged to apply.
Sushi Making
Sashimi Preparation
Japanese Cuisine Expertise
Knife Skills
Food Safety and Sanitation
Menu Development
Inventory Management
Team Leadership
Diploma in Culinary Arts or equivalent (recognized by the relevant authority).
Bachelor’s Degree in Culinary Arts, Food Service Management, or Hospitality is preferred.
Minimum 8-10 years of professional culinary experience, including at least 3–5 years in a supervisory or leadership role within a hospital, hotel, or large-scale institutional kitchen.
...
Strong knowledge of kitchen operations and food preparation
Ability to manage a specific kitchen section efficiently
Good leadership and team coordination skills
Knowledge of food safety
hygiene
and kitchen SOP standards
Ability to work under pressure in a fast-paced kitchen environment
Experience in stock control and minimizing kitchen wastage
Ability to guide and train junior kitchen staff
Research & Development
Quality Control
Quality Assurance
Training
Costing
Leadership
Operations Management
Menu Development
Supplier Sourcing and Management
Reporting and Analysis
• Minimum 2 years of experience as a Japanese Chef or in Japanese cuisine preparation.• Strong knowledge of Japanese cooking techniques, ingredients, and food presentation.• Experience in sushi and sashimi preparation is an added advantage.• Ability to work in a fast-paced environment and handle multiple tasks.• Good teamwork and communication skills.• Responsible, disciplined, and committed to maintaining high food quality standards.• Candidates with professional culinary training or relevant certifications are encouraged to apply.
Sushi Making
Sashimi Preparation
Japanese Cuisine Expertise
Knife Skills
Food Safety and Sanitation
Menu Development
Inventory Management
Team Leadership
Strong knowledge of kitchen operations and food preparation
Ability to manage a specific kitchen section efficiently
Good leadership and team coordination skills
Knowledge of food safety
hygiene
and kitchen SOP standards
Ability to work under pressure in a fast-paced kitchen environment
Experience in stock control and minimizing kitchen wastage
Ability to guide and train junior kitchen staff
Research & Development
Quality Control
Quality Assurance
Training
Costing
Leadership
Operations Management
Menu Development
Supplier Sourcing and Management
Reporting and Analysis