Chef duties include but are not limited to:

· Conduct thorough inspections of all food items upon delivery, during storage, throughout preparation, and prior to service, in order to verify freshness, quality, and full compliance with established food safety and hygiene regulations.

· Plan, coordinate, and actively engage in the comprehensive preparation, cooking, and presentation of a wide array of authentic Japanese dishes, ensuring adherence to traditional culinary standards and customer expectations.

· Participate in the ongoing development and refinement of the restaurant’s menu offerings by contributing creative and culturally appropriate dish concepts that reflect and enhance the restaurant’s Japanese culinary identity.

· Continuously supervise and monitor all stages of food preparation, cooking, and plating to ensure the consistency of portion sizes, visual presentation, and the highest quality of taste, texture, and appearance.

· Operate, calibrate, and monitor the full range of kitchen equipment, including but not limited to ovens, grills, fryers, hot plates, and refrigeration units, ensuring that all appliances function at correct operating temperatures and comply with occupational health and safety standards.

· Execute the preparation and cooking of dishes utilizing diverse culinary techniques and methods, including grilling, steaming, simmering, frying, and teppanyaki cooking, in accordance with traditional Japanese culinary practices.

· Apply precise seasoning and flavour adjustments during the cooking process to achieve authentic taste profiles, while ensuring balance, consistency, and alignment with established recipes.

· Accurately portion, plate, and present dishes with meticulous attention to detail, incorporating appropriate garnishes, sauces, and final decorative elements to enhance visual appeal and customer satisfaction.

· Properly store all raw ingredients, partially prepared items, and finished products within temperature-controlled storage units to preserve quality, minimize spoilage, and maintain strict food safety standards.

· Prepare customized dishes to accommodate customers’ specific dietary restrictions, allergies, or special meal requests, while maintaining culinary integrity and food safety compliance.

· Perform all assigned kitchen tasks independently, exercising sound judgment, time management, and organizational skills, while maintaining close collaboration and coordination with other kitchen and service team members to ensure efficient operations.

· Supervise and direct kitchen staff, including cooks, kitchen hands, and food preparation personnel, ensuring that all team members perform their duties in accordance with established kitchen protocols, safety guidelines, and service standards.

· Instruct, demonstrate, and mentor junior culinary staff on a variety of advanced cooking techniques, preparation methods, and operational procedures to promote professional growth and consistent kitchen performance.

· Provide comprehensive on-the-job training and skills development to kitchen team members, fostering a culture of continuous learning, technical proficiency, and culinary excellence.

· Implement, monitor, and enforce strict hygiene protocols and sanitation procedures to ensure that all food preparation and service areas comply with statutory food safety regulations, workplace health standards, and company policies.

· Exhibit thorough understanding of occupational health and safety principles, demonstrating correct handling, maintenance, and safe operation of all kitchen equipment, tools, and appliances at all times to prevent accidents or injuries.