Job Description

A Japanese chef specializes in preparing traditional dishes like sushi, sashimi, and tempura, requiring mastery of knife skills, ingredient sourcing, and high hygiene standards. Responsibilities include menu development, managing kitchen staff, and maintaining strict food quality. Key skills include precision, speed, and creativity.
Key Responsibilities & Skills

• Preparation: Expertly slicing fish, preparing sushi rice, and managing raw ingredients.
• Quality Control: Ensuring high aesthetic and taste standards for every dish.
• Menu Planning: Developing seasonal, innovative menus.
• Management: Supervising staff, controlling food costs, and managing inventory.
• Hygiene: Maintaining impeccable kitchen cleanliness (e.g., HACCP standards).

Roles in a Japanese Kitchen

• Chef de Partie Sushi: Focuses on sushi preparation and station management.
• Head Chef/Chef de Cuisine: Leads the entire culinary team and operations.
• Sous Chef: Assists in, or oversees, kitchen operations and food prep

Information

Date Posted

May 4, 2026

Location

The Strand Hotel Yangon, Dusit Collection

Division

Minimum Experience

5 Year

Qualification

Associate Degree, Bachelor Degree