Japanese Head Chef

The Japanese Head Chef is responsible for the operations of the Japanese Kitchen and the delivery of the highest standard of food quality as per hotel standards and procedures.

Requirements

• High school graduate
• 5-10 years as Head of Kitchen in a 4/5-star category hotel or individual restaurants with high standards
• Basic spoken English to meet business needs
• Up to date with sanitation classes
• Possess a valid health certificate
• Knowledgeable in HACCP
• Participated in additional culinary classes or seminars
• Work experience in similar capacity with international chain hotels
• Technical education in hospitality or culinary school preferred