[Jumbo Yakiniku] Japanese (Expat) - Excecutive Chef

Responsibilities

Lead and manage overall kitchen operations for a premium yakiniku fine‑dining restaurant.

Oversee preparation and presentation of Omi Beef, Wagyu, and other high‑quality meats.

Develop and curate seasonal course menus (omakase / course dining experience).

Ensure proper meat cutting, portioning, aging, and storage techniques.

Maintain authentic Japanese taste, quality control, and presentation standards.

Supervise and train kitchen staff to uphold fine‑dining service standards.

Monitor food cost, inventory control, and supplier coordination (especially premium beef sourcing).

Ensure compliance with hygiene, sanitation, and food safety regulations.

Collaborate with management for menu innovation and brand positioning.

Personally grill yakiniku for guests when required, especially for VIP customers, and provide an engaging, high‑level dining experience.

Qualifications & Requirements

Fully fluent in Japanese.

Minimum 5–8 years of experience in Japanese cuisine.

Proven experience as Head Chef or Senior Sous Chef in a premium Yakiniku or Wagyu‑focused restaurant.

Strong expertise in handling Omi Beef, Wagyu, and premium beef cuts.

Experienced in fine‑dining and course (kaiseki/omakase‑style) menu development.

Deep understanding of beef grading, marbling, cutting techniques, and aging processes.

Strong leadership and team management skills.

High attention to detail, presentation, and quality consistency.

Basic English communication required (Bahasa Indonesia is a plus).

Able to grill yakiniku professionally and confidently interact with and entertain VIP customers.

Note: This position will be based in Gunawarman, South Jakarta, Indonesia.

KITAS and a work permit will be provided by the company if required.

#J-18808-Ljbffr