EXECUTIVE CHEF

Job Description & Core Responsibilities

• Omakase & Kaiseki Menu Curation: Design high-end, multi-course dining experiences that balance traditional Japanese culinary philosophy with innovative, modern gastronomy.
• Exacting Knife Mastery & Prep Supervision: Oversee and execute elite itamae skillsets, including intricate fish breakdown ( tsukuri ), precise sashimi slicing, aging techniques ( jukusei ), and traditional curing ( shime ).
• Counter Service Guest Interaction: Lead the interactive counter experience for guests, explaining the origin, seasonality, and story behind each dish or ingredient.
• BOH Shokunin Mentorship: Recruit, train, and instill the rigorous discipline of Japanese kitchen culture ( shokunin craftsmanship) in the back-of-house brigade, specifically refining their precision knife and plating skills.
• Waste & Yield Management: Maintain precise cost control over exceptionally high-cost, perishable air-flown goods, optimizing yield tracking and minimizing waste while maintaining uncompromising Michelin-level quality.
• FOH & Beverage Collaboration: Partner with certified Sake Sommeliers ( Kikisake-shi ) to design cohesive beverage pairings that elevate the flavor profiles of the changing seasonal menu.

Key Requirements & Qualifications

• Elite Culinary Background: Typically 5 to 10+ years of professional experience in premium Japanese cuisine, with at least 3 years in an Executive Chef or senior Itamae role at a luxury resort, Michelin-starred, or critically acclaimed Omakase venue.
• Technical Mastery: Deep technical mastery across traditional disciplines: Agemono (frying/tempura), Yakimono (grilling), Nimono (simmering), and elite Sushi/Sashimi construction.
• Cultural & Sourcing Fluency: A profound understanding of Japanese seasonality, micro-seasons, and the geographical origins of premium ingredients.
• Language Proficiency (Preferred): Fluency or professional proficiency in Japanese is highly preferred to facilitate daily direct ordering and negotiations with Japanese market suppliers and agricultural networks.