日本料理 (Nikkei Chef De Cuisine)

Key Responsibilities​

• Lead daily kitchen operations of the Japanese specialty restaurant, ensuring authentic preparation, presentation, and consistency.​
• Develop, execute, and maintain menus reflecting traditional and contemporary Japanese cuisine, respecting seasonality, balance, and technique.​
• Play a key role in pre-opening activities, including kitchen setup, SOP implementation, equipment testing, recipe standardization, and trial runs.​
• Recruit, train, and develop the culinary team, ensuring strong technical skills and understanding of Japanese cooking fundamentals.​
• Ensure compliance with IHG brand standards, LQA, HACCP, and local health regulations.​
• Control food cost, labor cost, portioning, wastage, and inventory within approved budgets.​
• Work closely with Procurement to source appropriate Japanese ingredients and approved alternatives.​
• Collaborate with the Executive Chef on menu engineering, promotions, seasonal offerings, and special events.​
• Maintain high standards of cleanliness, organization, and safety in all kitchen areas.​
• Act as a culinary ambassador for the Japanese restaurant, supporting guest engagement and live-counter experiences where applicable.