Head Chef – Japanese & Asian Cuisine

Lead all daily kitchen operations and ensure consistent food quality, presentation, speed and hygiene. Develop and execute a strong Japanese and Asian menu, including sushi/sashimi, ramen, hot-kitchen dishes and contemporary Asian concepts. Create and standardize recipes, portions, plating specifications and kitchen SOPs. Manage and train the culinary team, including scheduling, performance coaching and station organization. Control food cost, purchasing, inventory, supplier performance and waste while protecting quality. Maintain strict HACCP, food-safety and Dubai Municipality compliance. Coordinate with service and management teams for smooth high-volume operations, events and special menus. Track kitchen KPIs and continuously improve guest satisfaction, consistency and profitability. 10+ years of progressive culinary experience, including proven Head Chef or Executive Chef responsibility. Strong hands-on expertise in Japanese and broader Asian cuisine, with excellent knife skills and knowledge of sushi/sashimi and hot-kitchen production. Demonstrated success in menu development, recipe costing, food-cost control, inventory management and team leadership. UAE or Dubai restaurant experience is preferred. Diploma or bachelor’s degree in Culinary Arts, Hotel Management or a related field. Good English communication, professional leadership and the ability to work on site in Dubai. Applicants of any nationality are welcome; selection is based on relevant culinary expertise and leadership experience.