Head Chef – Japanese Cuisine

Diploma/Degree in Culinary Arts or a relevant culinary qualification
Minimum 5 years of professional culinary experience in Japanese cuisine.
Minimum 2–3 years of hands-on experience with Japanese curry.
Strong understanding of authentic Japanese curry flavor, preparation, and consistency.
Experience working in a 100% halal kitchen/concept, with knowledge of halal ingredients and cross-contamination controls.
Experience with katsu, Japanese rice, udon, ramen, and curry-based dishes is preferred.