Job Description

Here's a

comprehensive (JD)

template for

Japanese Cuisine Chefs

, covering positions from

Chef de Partie (CDP)

to

Commis III

. You can adapt this for restaurants, hotels, or catering operations specializing in Japanese cuisine (sushi, robata, teppanyaki, kaiseki, etc.).

Job Title:

Japanese Cuisine Chef (CDP / Demi CDP / Commis I / Commis II / Commis III)

Department:

Kitchen - Japanese Section

Reports To:

Sous Chef / Head Chef / Executive Chef

Location:

[Insert Location]

Employment Type:

Full-time

Position Overview:

Responsible for preparing, cooking, and presenting authentic Japanese dishes in accordance with the restaurant's standards. The role involves maintaining high food quality, presentation consistency, hygiene, and adherence to traditional Japanese culinary techniques.

Key Responsibilities:1. Food Preparation & Cooking

Prepare and cook authentic Japanese dishes (e.g., sushi, sashimi, tempura, ramen, robata, teppanyaki, etc.) according to recipes and standards. Ensure consistency in taste, texture, and presentation. Follow proper cutting, handling, and storage techniques for seafood, vegetables, and other ingredients. Assist in menu planning, recipe development, and new dish creation under the guidance of senior chefs.

2. Kitchen Operations

Maintain a clean, organized, and efficient workstation at all times. Follow portion control and minimize food waste. Ensure all mise en place is prepared and stocked before service. Support smooth kitchen operations during peak hours.

3. Hygiene & Safety

Adhere to HACCP standards and food safety regulations. Maintain cleanliness of kitchen equipment and utensils. Follow all health, safety, and sanitation guidelines.

4. Teamwork & Development

Work closely with colleagues to ensure seamless kitchen operations. Assist and train junior team members where applicable. Communicate effectively with service and kitchen teams.

5. Stock & Inventory

Monitor inventory levels and report shortages to the Sous Chef or CDP. Ensure proper storage and labeling of ingredients.

Job Requirements: Education & Experience

Position Experience Notes

Chef de Partie (CDP) -

3-5 years in Japanese cuisine (incl. sushi/robata/teppanyaki)

Strong leadership & recipe knowledge

Demi Chef de Partie (DCDP)

2-3 years in a Japanese kitchen Able to manage a section with minimal supervision

Commis I

1-2 years of relevant kitchen experience Basic Japanese techniques required

Commis II

6 months - 1 year experience Passionate & willing to learn

Commis III

Entry level / Fresh graduate Basic knife skills & interest in Japanese cuisine

Skills & Competencies

Knowledge of traditional Japanese cooking methods and presentation. Knife handling and fish preparation skills. Attention to detail and artistic plating sense. Strong hygiene awareness and discipline. Ability to work under pressure in a fast-paced environment. Team-oriented attitude and good communication skills.

Languages

Basic English required; knowledge of Japanese terminology is an advantage.

Physical Requirements:

Long hours standing in a hot kitchen environment. Lifting, bending, and moving equipment or ingredients as needed.

Compensation & Benefits:

Competitive salary based on experience and position level. Meals on duty, uniform, and laundry provided. Annual leave, medical benefits, and service charge (as applicable). Opportunities for career growth and Japanese culinary training.
Job Types: Full-time, Permanent

Pay: ?18,000.00 - ?35,000.00 per month

Work Location: In person