Job Summary We are seeking an experienced Executive Chef to lead our Japanese cuisine operations, including menu development, kitchen management, and overall culinary performance. Responsibilities Lead daily kitchen operations to maintain high standards of food quality and safety Develop and execute seasonal menus, including omakase offerings, to enhance customer experience Manage food cost, inventory levels, and supplier sourcing to optimize kitchen efficiency and profitability Train and supervise kitchen team members to ensure consistent culinary skills and operational excellence Drive business growth by innovating menus and implementing operational improvements Required competencies and certifications Demonstrated expertise in Japanese cuisine, including sushi, sashimi, and hot kitchen preparation Proven ability to independently manage kitchen operations effectively Experience in menu planning and controlling food costs