Demi Chef de Partie (Sushi / Tappanyaki / Robatayaki)

At Villa Haven, understated luxury intertwines seamlessly with its pristine surroundings, fostering an ambiance of serenity and tranquility. Designed as a haven for those yearning to reconnect with nature, the resort blurs the boundaries between indoor and outdoor spaces, providing a holistic retreat for guests seeking rejuvenation.

Delight Guests with Exquisite Japanese Cuisine as a Demi Chef Specialising in Sushi, Teppanyaki, and Robatayaki at a Premier Resort Destination!

Are you a culinary artist with a passion for Japanese cuisine, a mastery of sushi craftsmanship, a flair for teppanyaki theatrics, and a talent for grilling perfection in the robatayaki style? Do you possess the skills and expertise to create authentic Japanese dishes that captivate the senses, elevate the dining experience, and transport guests to the vibrant culinary landscape of Japan? If you are a talented chef ready to showcase your skills in sushi, teppanyaki, and robatayaki in a luxurious setting, we invite you to join our esteemed resort as a Demi Chef specialising in Sushi, Teppanyaki, and Robatayaki, where every dish is a work of art and every meal is a culinary journey.

As our Demi Chef specialising in Sushi, Teppanyaki, and Robatayaki, you will:

• Showcase your expertise in sushi preparation, teppanyaki grilling, and robatayaki cooking, creating a diverse range of Japanese dishes with precision and artistry.
• Lead the Japanese cuisine kitchen in the preparation and presentation of sushi, teppanyaki dishes, and robatayaki grilled items, ensuring the highest standards of quality, flavor, and presentation.
• Collaborate with the culinary team to develop innovative sushi rolls, teppanyaki combinations, and robatayaki specialties that showcase the authenticity and creativity of Japanese cuisine.
• Mentor and train kitchen staff in sushi-making techniques, teppanyaki skills, robatayaki grilling methods, and Japanese flavor profiles to uphold the excellence and artistry of the resort’s Japanese culinary offerings.
• Manage kitchen operations, including ingredient sourcing, inventory control, cost management, and quality assurance, to deliver exceptional dining experiences to our guests.

• A minimum of 5-7 years of experience in Japanese cuisine, with at least 2-3 years specializing in sushi, teppanyaki, and robatayaki.
• Proficiency in sushi preparation, teppanyaki grilling techniques, and robatayaki cooking methods.
• Strong creativity and innovation in Japanese culinary presentations, flavor combinations, and plating aesthetics.
• Excellent organizational, communication, and problem-solving abilities.
• A genuine passion for Japanese cuisine, a commitment to quality, and a dedication to delivering exceptional culinary experiences.