Japanese Chef at Crew Life at Sea

Key Responsibilities:

• Plan and prepare authentic Japanese dishes for guests and crew members, ensuring high quality and consistency
• Create and develop new menu items that showcase traditional and modern Japanese cuisine
• Manage inventory and control food costs to meet budget guidelines
• Train and supervise kitchen staff in proper food handling and preparation techniques
• Maintain a clean and organized kitchen environment, following all safety and sanitation regulations
• Collaborate with other chefs to create special event menus and themed dining experiences
• Provide excellent customer service and interact with guests to ensure a memorable dining experience

Requirements:

• Minimum of 3 years experience as a Japanese Chef in a high-volume, fine dining establishment
• Extensive knowledge of Japanese cuisine, ingredients, and cooking techniques
• Strong leadership and communication skills
• Ability to work in a fast-paced, team-oriented environment
• Flexibility to work long hours and adapt to changing schedules
• Fluent in English, knowledge of other languages is a plus
• Valid passport and ability to obtain necessary visas for international travel