Chef De Cuisine (Japanese Cuisine)

• Oversee all culinary operations, ensuring the consistent execution of Roku’s six signature cooking techniques.
• Develop, refine, and innovate dishes that preserve traditional Japanese flavors while integrating modern creativity.
• Source and select premium local and imported ingredients, maintaining authenticity and superior quality.
• Orchestrate all kitchen stations—sushi, robata, tempura, and pastry—ensuring each dish meets ROKU’s exacting standards for flavor, texture, and presentation.
• Lead daily pre-service tastings and line-ups, providing real-time coaching to guarantee consistency.
• Uphold rigorous Japanese sanitation practices, HACCP guidelines, and local health codes.
• Design and deliver skill-specific training (e.g., knife kata, fish butchery, dashi fundamentals).
• Foster open communication and collaborative problem-solving with Front-of-House (FOH) leadership to ensure seamless guest experiences.
• Develop seasonal menus and omakase experiences that drive revenue, meet food cost targets, and showcase sustainable sourcing.
• Generate weekly labor schedules, inventory reports, and production sheets; monitor variances and implement corrective actions.
• Oversee supplier relationships, ordering, and receiving in concert with the Main Production Kitchen to maximize quality and control spending.
• Foster and maintain collaborative working relationships across all culinary and inter-departmental teams.
• Assist the Executive Chef/Executive Sous Chef in developing structured training programs and materials in line with brand guidelines, focusing on stewarding and F&B operational staff.
• Conduct daily team briefings and meetings to align goals, service expectations, and performance.
• Supervise kitchen employees closely, ensuring compliance with SOPs, hygiene, grooming standards, and all applicable hotel and legal regulations.
• Actively support recruitment, onboarding, and continual development of kitchen staff, ensuring a pipeline of talent through coaching, mentoring, and feedback sessions.
• Prepare and post weekly schedules that reflect operational needs and optimize labor efficiency.
• Collaborate with the Training Manager and Departmental Trainers to implement impactful training sessions and performance development discussions.
• Liaise with Engineering to coordinate timely preventive maintenance and repairs for kitchen equipment.
• Ensure all kitchen equipment is prepared and ready for service, properly cleaned, and securely stored.
• Oversee inventory receiving, storage, and waste removal in line with health and safety regulations.
• Maintain optimal cleanliness across the kitchen and stewarding areas, upholding local health codes and the highest Japanese sanitation standards.
• Monitor utility and payroll costs with a strategic focus on multi-skilling and flexible scheduling to improve productivity and cost efficiency.
• Embrace innovation and implement new technology and equipment to streamline operations and reduce manual workload.
• Ensure every guest-facing culinary employee delivers ROKU’s restaurant promise through genuine, attentive, and culturally respectful service.
• Handle guest feedback and internal inquiries promptly and professionally, following up to ensure resolution and satisfaction.
• Cultivate a culture of hospitality among all team members, fostering positive relationships with both guests and colleagues.
• Maintain an open kitchen philosophy when applicable, ensuring a polished appearance, seamless coordination, and engaging chef presence.
• Perform other tasks and duties as assigned by the Executive Chef or Management from time to time.
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• Competitive salary / Mức lương hấp dẫn
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Mastery of core Japanese methods: sushi, sashimi, yakimono, nimono, agemono, and wagashi.
• Proven track record of food-cost control, vendor negotiation, and menu engineering.
• Deep understanding of Japanese culinary traditions, ingredient sourcing, and presentation aesthetics.
• Business-level English; conversational Japanese highly desirable.
• Computer and Microsoft Office skills
• Must be able to read and write to facilitate the communication process
• Computer and Microsoft Office skills
• Solid communication & training skills
• Menu compilation skills
• The food cost of the banquet kitchen
• Budget of the banquet kitchen
• Competitor/ best practice knowledge
• Working with multicultural teams
• Be aware of all Health, Safety and Fire regulations and to abide by their terms
• Maintain high standards of personal hygiene at all times
• Demonstrate proper and safe usage of all kitchen equipment
• Ensure that a full uniform is always worn
• Support and adhere to the equal opportunities policy of the company

Qualifications

• Diploma or Vocational Certificate, College or Culinary graduate
• Holder of an internationally approved Food Safety Certificate

Experience

• 10 years minimum in a five-star hotel or fine-dining restaurant.
• 2 Years of previous experience in the same position
• Good comprehension of the English language.