Kerja Sepenuh Masa, Executive Chef (Japanese Cuisine) di Resorts World Sentosa - Maukerja

Job Summary:

The Executive Chef, F&B Culinary (Japanese Cuisine) lead and oversee the preparation and delivery of high-quality Japanese cuisine, ensuring consistent food quality, presentation and service standards in accordance with the restaurant’s concept and established culinary standards.

Key Responsibilities:

Culinary Operations

• Oversee the day-to-day operations of the Japanese kitchen to ensure smooth and efficient service.
• Prepare and supervise the preparation of authentic Japanese dishes in accordance with established recipes, quality standards and presentation guidelines.
• Ensure consistency in taste, portioning, presentation and overall food quality.
• Maintain high standards of mise en place and ensure all food preparation is completed in a timely manner.
• Monitor the quality and freshness of ingredients, particularly seafood, meat and other premium Japanese ingredients.
• Ensure proper handling, storage and preparation of food in accordance with food safety and hygiene requirements.
• Work closely with the Executive Chef / Chef de Cuisine on menu planning, seasonal offerings and new dish development.

Japanese Cuisine Expertise

• Demonstrate extensive expertise across a broad range of traditional and contemporary Japanese culinary techniques and styles.
• Depending on the restaurant concept, design and execute seasonal menus across Omakase, Sushi, Sashimi, Kaiseki and signature Japanese specialties, showcasing the finest ingredients and refined culinary craftsmanship.
• Curate and deliver a personalized Omakase experience, engaging directly with guests at the counter while adapting menus to seasonality, market availability, and individual preferences.
• Source, evaluate, and maintain relationships for the highest-quality Japanese seafood, Wagyu, seasonal produce, and specialty ingredients, ensuring rigorous standards in product selection, handling, storage, and presentation.

Kitchen Management

• Organise and allocate daily work assignments to the kitchen team according to operational requirements.
• Monitor manpower deployment and productivity to ensure efficient kitchen operations.
• Maintain appropriate food cost, portion control and minimise food wastage.
• Monitor inventory levels and work with the purchasing team to ensure the availability and quality of ingredients.
• Ensure kitchen equipment, utensils and work areas are properly maintained and kept in good working condition.
• Identify operational issues and take timely corrective action.

Quality, Food Safety & Hygiene

• Establish and maintain rigorous standards for food safety, hygiene, quality assurance, kitchen organization, and operational discipline.
• Drive effective food-cost management, purchasing, inventory control, yield optimization, and waste reduction while maintaining uncompromising culinary standards.
• Ensure compliance with company policies, regulatory requirements and HACCP standards.
• Take immediate corrective action when food safety or hygiene issues are identified.

People Management & Development

• Lead and oversee the complete Japanese culinary operation, ensuring exceptional quality, consistency, authenticity, creativity, and presentation in line with Michelin-level dining standards.
• Mentor, train, and inspire the culinary brigade in Japanese cooking techniques, precision knife skills, ingredient knowledge, traditional craftsmanship, service excellence, and Michelin-standard execution.
• Foster a culture of excellence, discipline, teamwork, continuous learning, and attention to detail throughout the culinary operation
• Support the recruitment and selection of culinary team members where required.
• Identify training and development needs within the team and recommend appropriate programmes.

Menu Development & Innovation

• Assist in developing new dishes and seasonal menus in line with the restaurant concept and business strategy.
• Conduct recipe trials and ensure new dishes meet the required quality, consistency and cost standards.
• Recommend new Japanese ingredients, techniques and culinary concepts that can enhance the guest experience.
• Work with the culinary leadership team to maintain the restaurant's competitive positioning.

Guest Experience

• Lead continuous menu development and innovation, balancing traditional Japanese culinary philosophy with contemporary techniques and guest expectations
• Collaborate closely with management and front-of-house teams to create a seamless, sophisticated dining experience and consistently exceed guest expectations.
• Always maintain a high level of professionalism and culinary standards.

Requirements:

• Diploma / Certificate in Culinary Arts or equivalent culinary qualification.
• Minimum 5–8 years of relevant culinary experience, preferably in Japanese cuisine and luxury hotel, restaurant or resort operations.
• Strong knowledge of authentic Japanese culinary techniques and ingredients.
• Experience in managing and developing a culinary team.
• Strong understanding of food cost, inventory control and kitchen operations.
• Good knowledge of food safety, hygiene and HACCP standards.
• Strong leadership, communication and organisational skills.
• Able to work effectively in a fast-paced and high-volume environment.
• Japanese language skills would be an advantage, particularly for roles requiring close collaboration with Japanese chefs or suppliers.