Head Chef-R&D

We are seeking a highly skilled and innovative Head Chef – Research & Development (R&D) to lead the creation, development, and continuous improvement of Japanese cuisine concepts across our restaurant operations. The ideal candidate must possess extensive culinary expertise, a passion for innovation, and the ability to collaborate closely with executive management in a fast-paced environment.

• Lead the research, development, testing, and implementation of new Japanese menu items, seasonal offerings, and culinary concepts.
• Develop standardized recipes, cooking procedures, and presentation guidelines to ensure consistency across all locations.
• Conduct product testing, menu evaluations, food costing, and profitability analysis.
• Monitor industry trends, customer preferences, and emerging culinary techniques to drive menu innovation.
• Collaborate with Executive Management, Operations, Marketing, and Purchasing Teams to align culinary initiatives with business goals.
• Train and mentor kitchen teams on new recipes, products, and cooking methods.
• Source and evaluate ingredients, suppliers, and food products while maintaining quality and cost standards.
• Ensure compliance with food safety, sanitation, and company policies.
• Support restaurant openings, menu launches, and culinary improvement initiatives.
• Travel as required for site visits, training, supplier evaluations, and operational support.

• Bachelor's Degree or Diploma in Culinary Arts, Culinary Management, Hospitality Management, or a related field.
• Minimum of 5 years of progressive experience in Japanese cuisine, preferably in a Head Chef, Executive Chef, Sous Chef, or Research & Development Chef role.
• Strong expertise in traditional and modern Japanese culinary techniques, ingredients, and food presentation.
• Proven experience in menu development, recipe standardization, food costing, and kitchen operations.
• Demonstrated creativity and innovation in product and menu development.
• Ability to work effectively with executive leadership and cross-functional teams.
• Strong leadership, communication, and interpersonal skills.
• Capable of working in a fast-paced, dynamic, and results-oriented environment.
• Willing to travel as required by business needs.
• Experience in multi-unit restaurant operations is an advantage.
• International culinary experience is a plus but not required.

• Culinary Innovation and Creativity
• Leadership and Team Development
• Menu Engineering and Food Cost Management
• Strategic Planning and Execution
• Quality Assurance and Food Safety
• Project Management
• Problem-Solving and Decision-Making
• Adaptability and Continuous Improvement

Employment Type

Full-Time

Work Environment

Fast-paced restaurant and culinary development environment requiring collaboration with multiple departments, travel to various locations, and hands-on involvement in culinary innovation projects.

Availability:

Can Start Immediately