One of our prestigious clients is looking to hire a Executive Chef, In the Restaurant Industry who will be responsible for but not limited to: Job Overview: Our Client is seeking an innovative and highly skilled Executive Chef with a strong background in Japanese cuisine to lead our culinary team. The ideal candidate will bring creativity, exceptional culinary skills, and a passion for delivering an unparalleled dining experience. This role demands a leader who can manage kitchen operations efficiently, maintain high culinary standards, and inspire the kitchen staff. Key Responsibilities: Oversee the preparation and presentation of all menu items, ensuring consistency and quality. Develop and design innovative menus that reflect the restaurant's concept and meet customer preferences. Ensure all dishes are prepared with precision and attention to detail, maintaining the highest culinary standards. Manage day-to-day kitchen operations, including scheduling, inventory control, and procurement of supplies. Implement and maintain food safety and hygiene standards in compliance with health regulations. Oversee kitchen staff, providing training, mentorship, and performance evaluations. Create and test new recipes, incorporating seasonal ingredients and contemporary culinary trends. Collaborate with the restaurant management to plan and execute special menus and events. Adjust menus based on customer feedback and seasonal changes. Monitor food costs and implement strategies to maximize profitability while maintaining quality. Manage inventory levels, minimizing waste and ensuring cost-effective procurement practices. Develop and maintain relationships with suppliers to ensure the best quality and pricing. Work closely with the front-of-house management to ensure seamless service and guest satisfaction. Foster a collaborative and positive work environment, encouraging teamwork and communication. Lead by example, demonstrating a strong work ethic and commitment to excellence. Interact with guests to gather feedback and enhance the dining experience. Address any culinary-related issues or concerns promptly and professionally. Qualifications: Culinary degree or equivalent certification from a recognized institution. Minimum of 7-10 years of experience in the culinary field, with at least 3-5 years in a leadership role Proven experience as an Executive Chef or in a similar leadership role within a high-end restaurant. Expertise in Japanese cuisine is strongly preferred. Strong leadership and team management skills. Exceptional culinary skills and creativity. Ability to work under pressure and meet tight deadlines. Excellent organizational and time management abilities. Strong understanding of food safety and sanitation practices..