Executive Chef – Japanese Cuisine

Oversee R&D and menu innovation for all Japanese cuisine concepts under Boga Group. Combine culinary artistry with brand strategy to develop new offerings, while ensuring operational excellence during execution. Key Responsibilities: Create original Japanese dishes aligned with each brand’s positioning.

Conduct competitor reviews and tastings for trend and pricing benchmarking. Partner with Ops, Brand, and Marketing teams to align development and rollout. Lead food tasting sessions and executive presentations.

Build and manage menu project timelines and documentation. Monitor product performance via sales data and customer feedback. Source ingredients/vendors if needed for authenticity and cost-efficiency.

Design and implement regular training programs for kitchen teams to maintain menu consistency. Key Requirements: Deep expertise in Japanese cuisine; international experience highly valued.

Strategic mindset with high attention to food aesthetics and taste profiling. Strong organizational and planning ability; excellent communicator. Creative, analytical, and capable of data-informed menu strategies.