Corporate Executive Chef

Job Description

Client Overview:

My client is a specialized F&B powerhouse whose success is built on targeted and innovative hospitality investments. Since 2011, they have been developing and managing a range of successful restaurant concepts that quickly gained recognition for their quality, refined flavors, and unique dining experiences.

Job Overview: 

The Corporate Chef  Japanese Division is responsible for overseeing all Japanese culinary
operations across the company’s outlets, ensuring consistency, authenticity, and innovation. This
role involves menu development, quality control, staff training, supplier management, and cost
control, while upholding the highest standards of food safety, presentation, and guest
satisfaction.

Key Responsibilities:

•  Create and maintain authentic, innovative Japanese menus (including sushi, sashimi, hot
  dishes, ramen, tempura, etc.).
• Develop seasonal and promotional menus aligned with market trends and customer
  preferences.
•  Standardize recipes, plating guides, and portion sizes across outlets.
•  Ensure authenticity in ingredients, techniques, and presentation while allowing for
  creative fusion elements when required.
• Oversee daily kitchen operations for all Japanese cuisine outlets within the group.
•  Conduct regular site visits to ensure quality and operational consistency.
•  Monitor kitchen efficiency, hygiene, and safety compliance (HACCP standards).
•  Collaborate with outlet chefs and managers to resolve operational issues.
• Department Kitchen
• Supervision exercised on Entire Kitchen Team
• Conduct regular tasting sessions and kitchen audits to maintain brand standards.
• Ensure freshness, proper storage, and correct handling of Japanese-specific ingredients(e.g., seafood, wasabi, rice, soy-based products).
• Approve all new suppliers and ingredients.
• Recruit, train, and mentor Japanese cuisine chefs and kitchen staff.
• Provide continuous education on Japanese culinary traditions, knife skills, and food preparation techniques.
• Conduct cross-training to build flexibility within the culinary team.
• Keep updated with global Japanese cuisine trends and competitor offerings.
• Participate in food festivals, pop-ups, and marketing promotions to enhance the brand image.
• Collaborate with marketing for menu launches, chef features, and PR events.

Qualifications:

• Minimum 7–10 years experience in Japanese cuisine, with at least 3 years in a
  senior/executive chef or corporate chef role.
• Formal culinary training, preferably with a focus on Japanese cuisine.
• Proven expertise in sushi-making, seafood handling, and traditional Japanese cooking
  techniques.
•  Strong leadership, communication, and organizational skills.
•  Business insight with experience in budgeting and cost control.
•  Creative mindset with a passion for authentic flavors and presentation.
• HACCP and food safety certification.