Head Chef – Japanese Fine Dining

We are seeking a highly experienced Head Chef to lead a premium Japanese and contemporary international fine-dining operation in Fujairah. This opportunity is intended for an established culinary professional whose career has been developed within internationally recognised fine-dining restaurants, luxury hotels, or premium restaurant groups. The successful candidate will bring strong hands-on Japanese culinary expertise together with proven kitchen leadership, menu development, commercial control and experience operating within structured, high-standard hospitality environments. Candidates must currently be based in the U.A.E and available to join immediately or within a short notice period. Key Responsibilities • Lead the complete kitchen operation, ensuring exceptional standards of food quality, consistency, presentation and service. • Develop and evolve premium Japanese and contemporary international menus, seasonal dishes and new culinary concepts. • Lead, train and develop a professional multicultural culinary team while maintaining disciplined kitchen standards. • Manage food costing, purchasing, inventory, portion control, wastage, productivity and overall kitchen profitability. • Maintain structured recipes, plating standards, kitchen SOPs, HACCP, food-safety and quality-control procedures. • Work closely with management and suppliers on menu strategy, premium ingredients, operational performance and the overall dining experience. What We Are Looking For • 10+ years of progressive professional culinary experience, with substantial experience in senior kitchen leadership. • Proven experience as a Head Chef, Chef de Cuisine or equivalent senior culinary leader within a premium restaurant or luxury hospitality environment. • Strong professional expertise in Japanese fine dining, including contemporary Japanese techniques and premium ingredients. • Career experience within an internationally recognised luxury hotel, fine-dining restaurant, or established premium restaurant group. • Demonstrated responsibility for menu development, recipe standardisation, food costing, purchasing, inventory and kitchen performance. • Strong English communication skills with proven experience leading multicultural culinary teams. Experience with sushi, sashimi, robata, tempura, Japanese hot kitchen, premium seafood sourcing, pre-opening projects or major restaurant/menu launches will be highly valued. Important This is a senior fine-dining culinary position. Candidates whose experience is primarily in casual dining, mass catering, cafeterias, production kitchens or large-scale banqueting without substantial premium fine-dining experience are unlikely to match the requirements of the role. Applicants must currently reside in the U.A.E. Only candidates whose experience closely matches the required culinary background and level of seniority will be shortlisted.

10+ years of progressive professional culinary experience, with substantial experience in senior kitchen leadership. Proven experience as a Head Chef, Chef de Cuisine or equivalent senior culinary leader within a premium restaurant or luxury hospitality environment. Strong professional expertise in Japanese fine dining, including contemporary Japanese techniques and premium ingredients. Career experience within an internationally recognised luxury hotel, fine-dining restaurant, or established premium restaurant group. Demonstrated responsibility for menu development, recipe standardisation, food costing, purchasing, inventory and kitchen performance. Strong English communication skills with proven experience leading multicultural culinary teams. Experience with sushi, sashimi, robata, tempura, Japanese hot kitchen, premium seafood sourcing, pre-opening projects or major restaurant/menu launches will be highly valued.

Lead the complete kitchen operation, ensuring exceptional standards of food quality, consistency, presentation and service. Develop and evolve premium Japanese and contemporary international menus, seasonal dishes and new culinary concepts. Lead, train and develop a professional multicultural culinary team while maintaining disciplined kitchen standards. Manage food costing, purchasing, inventory, portion control, wastage, productivity and overall kitchen profitability. Maintain structured recipes, plating standards, kitchen SOPs, HACCP, food-safety and quality-control procedures. Work closely with management and suppliers on menu strategy, premium ingredients, operational performance and the overall dining experience.