Job Description

As Chef de Cuisine of Roku Restaurant, you will lead the kitchen team and uphold uncompromising standards of culinary excellence, efficiency, and innovation. This role demands strong hands-on leadership in daily operations, paired with decisive administrative oversight to ensure a smooth and consistent workflow. You will work closely with the Main Production Kitchen to guarantee quality, consistency, and operational precision—driving continuous improvement, securing a steady supply of top-quality ingredients, ensuring seamless preparation-to-service execution, and delivering a guest experience that reflects authentic Japanese technique with modern refinement.

Your daily tasks:

• Oversee all culinary operations, ensuring the consistent execution of Roku’s six signature cooking techniques.

• Develop, refine, and innovate dishes that preserve traditional Japanese flavors while integrating modern creativity.

• Source and select premium local and imported ingredients, maintaining authenticity and superior quality.

• Orchestrate all kitchen stations—sushi, robata, tempura, and pastry—ensuring each dish meets ROKU’s exacting standards for flavor, texture, and presentation.

• Lead daily pre-service tastings and line-ups, providing real-time coaching to guarantee consistency.• Uphold rigorous Japanese sanitation practices, HACCP guidelines, and local health codes.

• Design and deliver skill-specific training (e.g., knife kata, fish butchery, dashi fundamentals).

• Foster open communication and collaborative problem-solving with Front-of-House (FOH) leadership to ensure seamless guest experiences.

• Develop seasonal menus and omakase experiences that drive revenue, meet food cost targets, and showcase sustainable sourcing.

• Generate weekly labor schedules, inventory reports, and production sheets; monitor variances and implement corrective actions

• Oversee supplier relationships, ordering, and receiving in concert with the Main Production Kitchen to maximize quality and control spending.

• Foster and maintain collaborative working relationships across all culinary and inter-departmental teams.

• Assist the Executive Chef/Executive Sous Chef in developing structured training programs and materials in line with brand guidelines, focusing on stewarding and F&B operational staff

• Conduct daily team briefings and meetings to align goals, service expectations, and performance.

• Supervise kitchen employees closely, ensuring compliance with SOPs, hygiene, grooming standards, and all applicable hotel and legal regulations.

• Actively support recruitment, onboarding, and continual development of kitchen staff, ensuring a pipeline of talent through coaching, mentoring, and feedback sessions.