Last Updated: 2026/10/15

Company: Casino Hotel Industry: Hotel Industry

Job Responsibilities:

• Tempura Mastery: Expert frying technique requires to control over batter density, ice-bath chilling, and precise oil temperature manipulation.

• Ingredient Sourcing: Deep connections with premium seafood and vegetable suppliers for daily, seasonal menu changes.

• Knife Mastery: Exceptional precision in Japanese knife techniques for delicate seafood prep and ingredients cutting.

• Counter Showmanship: Confidence performing high-pressure cooking live in front of guests at an intimate chef's counter.

• Menu Development: Ability to design a balanced omakase flow that manages oil heaviness through refreshing micro-seasonal appetize, side dishes.

• Waste Management: Strict oversight of high-cost inventory control and yield optimization for luxury ingredients.

Job Requirements:

• Minimum 3–5 years as a Sous Chef or Chef de Cuisine in a Michelin-starred or ultra-premium Japanese kitchen. (priority at tempura restaurant, optional kaiseki restaurant background).

• Mastery of food safety regulations and immaculate counter-side presentation standards.

• Ability to train line cooks on skill and cooking techniques with development plans.

• Deep understanding of Japanese culinary philosophy, and beverage pairing (sake and wine).

• Have an engaging personality to interact with guests.