Executive Chef – Japanese Cuisine for Lonavala

Job Description:

Position Summary
We are seeking an experienced and passionate Executive Chef - Japanese Cuisine to lead and elevate our Japanese culinary offerings across fine dining, specialty concepts, and luxury hospitality experiences. The ideal candidate will possess deep expertise in authentic and contemporary Japanese cuisine, strong kitchen leadership capabilities, and a proven ability to create innovative dining experiences aligned with luxury hospitality standards.
Key Responsibilities

Culinary Leadership
. Lead all aspects of Japanese kitchen operations including planning, execution, and quality control.
. Design and curate authentic Japanese menus including Sushi, Sashimi, Robatayaki, Teppanyaki, Kaiseki, Ramen, and modern fusion concepts.
. Ensure consistency in taste, presentation, portioning, and guest satisfaction.
. Introduce seasonal menus and innovative culinary experiences.

Kitchen Operations
. Manage day-to-day kitchen activities, staffing, scheduling, and workflow efficiency.
. Maintain high standards of hygiene, food safety, sanitation, and HACCP compliance.
. Monitor food cost, wastage, inventory, and procurement processes.
. Coordinate with purchasing teams for sourcing premium and authentic Japanese ingredients.

Team Management
. Recruit, train, mentor, and supervise kitchen staff.
. Develop SOPs and maintain operational discipline within the kitchen.
. Foster a culture of teamwork, creativity, and excellence.

Guest Experience
. Engage with guests to understand preferences and deliver memorable dining experiences.
. Handle VIP dining requirements, special events, and chef's table experiences.
. Collaborate with F&B and marketing teams for promotions, festivals, and culinary events.

Strategic Responsibilities
. Drive innovation and positioning of the Japanese cuisine vertical within the resort.
. Support revenue generation through menu engineering and culinary branding initiatives.
. Stay updated on global Japanese culinary trends and techniques.

Desired Candidate Profile

Qualifications
. Degree/Diploma in Culinary Arts, Hospitality Management, or equivalent.
. Specialized training in Japanese Cuisine preferred.

Experience
. 10-15 years of culinary experience with at least 5 years in a leadership role focused on Japanese cuisine.
. Prior experience in luxury hotels, premium standalone restaurants, or international hospitality brands preferred.
. Expertise in Sushi and Japanese hot kitchen operations is mandatory.

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Minimum Qualification:

Degree/Diploma in Culinary Arts, Hospitality Management, or equivalent

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Minimum Job Experience:

10-15 years of culinary experience with at least 5 years in a leadership role focused on Japanese cuisine

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Reporting to:

Culinary Director

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Travel:

N/A

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