Lead Japanese Culinary Expert

2 weeks ago

Copenhagen, Copenhagen, Denmark Accor Hotels Full time
Job Summary

We are seeking an experienced Chef de Cuisine specializing in Japanese cuisine to elevate our culinary offerings. This senior role requires extensive knowledge of traditional and modern Japanese culinary techniques, a passion for high-quality ingredients, and the ability to lead a kitchen team with creativity and precision.

About the Role

The ideal candidate will oversee the Cafe Sushi kitchen operation, including menu development, staff training, quality control, and ensuring the highest standards of food safety and hygiene.

  • Main Responsibilities:
  • Design, innovate, and develop traditional and contemporary Japanese dishes, including sushi, sashimi, tempura, kaiseki, while incorporating seasonal ingredients.
  • Lead, mentor, and supervise the culinary team, including sushi chefs and kitchen staff, ensuring effective communication and a positive working environment.
  • Maintain the highest level of quality, presentation, and consistency in all Japanese dishes, ensuring all items meet or exceed guest expectations.
  • Manage food costs, inventory, and kitchen budgets efficiently, ensuring minimal waste and adherence to budgetary guidelines.
  • Source and establish relationships with trusted suppliers to secure the freshest, high-quality Japanese ingredients (e.g., fish, seafood, specialty rice, and spices).
  • Train and develop kitchen staff in Japanese cooking techniques, food safety, and service standards to ensure continuous improvement and skill development.
  • Oversee daily kitchen operations, ensuring cleanliness, organization, and the timely preparation and delivery of meals.
  • Ensure that all kitchen operations comply with health and safety regulations, including maintaining HACCP standards and proper food handling procedures.
  • Work closely with the Executive Chef, F&B team, and other department heads to ensure that the Japanese cuisine offerings align with the overall dining experience of the establishment.
  • Occasionally interact with guests to provide insight into the menu and Japanese culinary techniques, ensuring personalized dining experiences for high-profile clientele.
Requirements
  • Minimum 5-7 years of experience: As a Chef de Cuisine or Sous Chef specializing in Japanese cuisine, with a proven track record in upscale restaurants, hotels, or fine dining establishments.
  • Extensive knowledge: Of Japanese cooking methods, ingredients, and plating techniques, including sushi, sashimi, and Kaiseki.
  • Leadership skills: Strong leadership, organizational, and team management skills with the ability to motivate and lead a kitchen team.
  • Creativity and expertise: Creativity and a deep understanding of traditional and modern Japanese culinary trends and flavors.
  • Food safety certification: Certification in food safety (HACCP) and hygiene practices, with an emphasis on seafood and raw food handling.
  • Attention to detail: Exceptional attention to detail in food preparation, presentation, and quality control.
  • Financial acumen: Ability to work in a high-pressure environment, managing multiple tasks while maintaining focus on quality and service.
  • Communication skills: Excellent communication skills, both with staff and in guest-facing situations.
  • Cultural awareness: Experience working in a multicultural environment and respect for different cultural approaches to dining.

The estimated salary range for this position is $80,000 - $110,000 per year, depending on experience and qualifications.

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