Summary of Role
A Japanese Chef at Hotel Indonesia Kempinski Jakarta is responsible for delivering authentic, high-quality Japanese culinary experiences while maintaining operational excellence.
Overall Objective
The job of the Japanese Chef is executed satisfactorily when:
- New dishes and products are developed.
- Outstanding culinary technical skills are maintained.
- Effective employee working relationships are established and maintained.
- Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
- HACCP is implemented and practiced.
Main Responsibilities
(i) Culinary Leadership & Operations
- Direct, coordinate, and supervise all Japanese Chefs and kitchen attendants to ensure efficient, smooth, and profitable kitchen operations.
- Ensure all dishes are prepared and presented according to established standards set by the Executive Chef.
- Monitor food quality, consistency, and presentation at all times.
- Inspect food deliveries from markets and stores to verify quality and quantity.
- Conduct regular inspections of food storage areas and refrigeration units, ensuring compliance with Health & Safety regulations and proper stock rotation.
- Maintain comprehensive product knowledge, including ingredients, suppliers, equipment, market availability, and global culinary trends, recommending operational improvements when appropriate.
(ii) Financial & Cost Control
- Assist the Executive Chef in controlling food costs through effective portion control, minimizing spoilage, and optimizing surplus utilization.
- Monitor kitchen operating expenses and take corrective action to ensure costs remain within budget.
- Maximize team productivity to support efficient payroll management.
- Support the preparation and management of the departmental budget.
- Manage food requisitions, purchasing orders, and inter-kitchen transfers accurately and efficiently.
(iii) Hygiene, Safety & Compliance
- Maintain the highest standards of kitchen hygiene and personal cleanliness.
- Ensure all equipment, machinery, furniture, and utensils are clean, sanitised, and in proper working condition.
- Conduct regular sanitation checks to prevent contamination.
- Demonstrate full compliance with Occupational Health & Safety (OH&S) policies and procedures.
- Take immediate action to correct hazardous situations and report risks to supervisors.
- Record security incidents and accidents in accordance with hotel policies.
- Team Management & Talent Development
- Prepare duty rosters, manage attendance records, and oversee staff leave in line with business levels and occupancy.
- Support workforce planning in collaboration with senior leadership and the Director of People Services.
- Conduct training needs analysis for kitchen staff and implement appropriate training programs.
- Provide input for probation reviews and formal performance appraisals in accordance with company guidelines.
- Promote a culture of continuous learning, teamwork, and operational excellence.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education
Culinary Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management from a recognized institution.
Professional Experience
- Formal training in authentic Japanese cuisine (Washoku), including specialisation in sushi, sashimi, robatayaki, teppanyaki, or kaiseki cuisine.
- Minimum 810 years of progressive culinary experience, with at least 35 years in a leadership role (e.g., Sous Chef, Head Chef, or Japanese Master Chef) in a luxury hotel or high-end standalone Japanese restaurant.
- Proven expertise in traditional Japanese knife skills, ingredient handling, rice preparation, and seasonal menu development
- Strong understanding of food cost control, kitchen budgeting, and inventory management.
- Solid knowledge of HACCP, food safety standards, and hygiene regulations.
- Native Japanese speaker and Fluent in English.
