Japanese Restaurant jobs in Penang

Your day to day

Kitchen Operations

• Supervise daily kitchen operations in the absence of the Chef de Cuisine.
• Ensure all dishes are prepared according to approved recipes and presentation standards.
• Maintain consistency in taste, quality, portioning and presentation.
• Coordinate production during lunch, dinner and special events.
• Support smooth communication between all kitchen sections.
• Monitor mise en place and production schedules to ensure operational readiness.

Culinary Excellence

• Prepare authentic Japanese and Nikkei cuisine using traditional techniques with modern presentation.
• Demonstrate strong knowledge of sushi, sashimi, robata, tempura, ceviche, tiradito, anticuchos and Nikkei sauces.
• Assist in developing seasonal menus and signature dishes.
• Ensure premium seafood and imported ingredients are handled correctly.
• Maintain excellent knife skills and food craftsmanship.

Pre-Opening Responsibilities

• Assist with kitchen setup and commissioning.
• Participate in recipe standardization and menu testing.
• Support trial dinners and mock service.
• Establish SOPs, production schedules and station organization.
• Assist in equipment testing and acceptance.
• Support recruitment and onboarding of culinary colleagues.

Leadership & Training

• Supervise Chef de Partie, Demi Chef de Partie, Commis Chefs and Apprentices.
• Conduct daily briefings and shift planning.
• Coach team members on Japanese culinary techniques.
• Develop culinary skills through continuous training.
• Promote teamwork and a positive working culture.
• Lead by example through professionalism and attention to detail.

Food Safety & Hygiene

• Ensure full compliance with HACCP, food safety regulations and IHG standards.
• Monitor temperature logs and food storage procedures.
• Maintain high standards of cleanliness throughout the kitchen.
• Ensure proper seafood handling and cross-contamination prevention.
• Participate in hygiene inspections and audits.

Cost Control

• Monitor food cost and minimize waste.
• Control portion sizes and yield.
• Assist with monthly inventory and stock counts.
• Ensure proper product rotation using FIFO.
• Support purchasing and receiving procedures.
• Report variances and product shortages promptly.

Guest Experience

• Ensure every plate reflects luxury hotel standards.
• Support chef interaction with guests during chef's tables and live stations.
• Handle guest requests and dietary requirements professionally.
• Assist with VIP events and culinary promotions.
Contribute creative ideas for seasonal festivals and special menus.

Qualifications

• Diploma or Degree in Culinary Arts or Hospitality Management preferred.
• Minimum 4–6 years' experience in luxury hotels or fine dining restaurants.
• At least 2 years as Junior Sous Chef or Sous Chef in Japanese or Nikkei cuisine.
• Previous luxury hotel experience preferred.
Pre-opening experience is highly desirable.

Technical Skills

• Advanced Japanese culinary techniques.
• Strong seafood knowledge.
• Sushi and sashimi preparation.
• Robata and charcoal grilling.
• Tempura preparation.
• Peruvian cuisine fundamentals.
• Menu engineering.
• Food costing.
• Inventory management.
• HACCP certification.
Microsoft Office knowledge preferred.

Competencies

• Leadership
• Team development
• Communication
• Attention to detail
• Time management
• Creativity
• Problem solving
• Organization
• Adaptability
• Guest focus
• Integrity
Passion for culinary excellence

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 25 kg.
• Comfortable working in hot and fast-paced kitchen environments.
• Flexible to work weekends, evenings and public holidays.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.