The Head Sushi Chef at C LA VI is responsible for leading the culinary team in delivering authentic, innovative, and high-quality Southeast Asian cuisine. This role oversees all aspects of the Sushi kitchen operations from menu creation and food quality to cost control and team development. The Head Sushi Chef will ensure that each dish reflects the brands culinary vision, upholds consistency, and exceeds guest expectations, while maintaining the highest standards of food safety and operational excellence. This is a full-time and permanent position offering a competitive salary based on experience. Responsibilities FINANCIAL Develop and manage kitchen budgets in collaboration with management. Monitor and control food costs, wastage, and inventory to achieve financial targets. Ensure cost-effective sourcing while maintaining premium quality standards. Forecast food requirements and optimize purchasing strategies to minimize variance. CUSTOMER Deliver an exceptional dining experience by ensuring consistent food quality, presentation, and taste. Maintain authenticity and innovation in menu offerings aligned with the C LA VI brand. Address guest feedback proactively to enhance satisfaction and loyalty. Collaborate with the management team on special promotions, culinary events, and seasonal menus. INTERNAL PROCESS Oversee all Sushi kitchen operations including preparation, cooking, plating, and service coordination. Implement and enforce food safety, hygiene, and sanitation standards in compliance with local regulations. Conduct regular food tastings, inspections, and quality reviews. Coordinate scheduling, staffing, and daily briefings to ensure smooth operations. Drive continuous improvement and efficiency in kitchen processes. ORGANISATIONAL CAPACITY Mentor, train, and motivate kitchen staff to uphold C LA VIs culinary standards. Promote teamwork, discipline, and accountability within the culinary team. Foster creativity and innovation through ongoing development and knowledge sharing. Stay current with culinary trends and techniques to enhance menu innovation and team capability REQUIRED EDUCATION & EXPERIENCE Proven experience in a high-end restaurant or equivalent hospitality environment. Proven track record as a Head Chef or senior culinary leader specializing in South East Asian cuisine. Culinary degree or equivalent professional certification preferred. Strong leadership, communication, and organizational skills. Expertise in menu planning, recipe development, and cost management. Deep understanding of food safety, sanitation, and HACCP standards. Demonstrated creativity, adaptability, and commitment to excellence. Flexibility to work evenings, weekends, and holidays as required

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