Executive Japanese Culinary Director

3 weeks ago


Abu Dhabi, Abu Dhabi, United Arab Emirates AccorHotel Full time

Job Title: Executive Japanese Culinary Director

We are seeking an experienced Chef de Cuisine specializing in Japanese cuisine to lead and elevate our culinary offerings at AccorHotel.

About the Role:

  • As Executive Japanese Culinary Director, you will oversee the development of traditional and modern Japanese dishes, including sushi, sashimi, and kaiseki, while incorporating seasonal ingredients.
  • You will lead, mentor, and supervise the culinary team, including sushi chefs and kitchen staff, ensuring effective communication and a positive working environment.
  • Key Responsibilities:
    • Design, innovate, and develop traditional and contemporary Japanese dishes, ensuring high-quality presentation and consistency in all Japanese dishes.
    • Manage food costs, inventory, and kitchen budgets efficiently, ensuring minimal waste and adherence to budgetary guidelines.
    • 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.
    • Collaborate 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.

Requirements:

  • Minimum of 5 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.
  • Strong leadership, organizational, and team management skills, with the ability to motivate and lead a kitchen team.
  • Exceptional attention to detail in food preparation, presentation, and quality control.
  • Ability to work in a high-pressure environment, managing multiple tasks while maintaining focus on quality and service.
  • Strong financial acumen, with experience managing food costs, budgets, and inventory.
  • Excellent communication skills, both with staff and in guest-facing situations.
  • Experience working in a multicultural environment and respect for different cultural approaches to dining.

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