Chef

Company Description

Odachi Japanese Restaurant is a dining destination in Kuwait City, offering guests an authentic Japanese culinary experience. The restaurant focuses on high-quality ingredients, traditional techniques, and thoughtful presentation to deliver memorable meals. Team members collaborate closely to maintain consistent food standards, efficient service, and a welcoming atmosphere.

Odachi values professionalism, respect, and continuous improvement, providing opportunities for growth in a dynamic kitchen environment.

Role Description

This is a full-time, on-site Chef role based at Odachi Japanese Restaurant in Kuwait City. The Chef will be responsible for preparing and cooking Japanese dishes, including sushi, hot appetizers, grilled items, and traditional mains, while maintaining consistent taste and presentation.

Daily tasks include managing food preparation, ensuring proper storage and rotation of ingredients, and following food safety and hygiene standards. The role also involves coordinating with kitchen staff, assisting in menu development and specials, monitoring portion control and waste, and maintaining a clean, organized workstation.

The Chef will work closely with the Head Chef and management to support smooth kitchen operations and deliver an excellent dining experience.

Qualifications

• Professional experience as a Chef or Cook, preferably in Japanese or Asian cuisine, with strong knife skills and familiarity with sushi, tempura, grilling, and traditional Japanese dishes.
• Knowledge of food safety, hygiene regulations, and best practices for kitchen cleanliness, storage, and handling of raw and prepared ingredients.
• Ability to work efficiently in a fast-paced environment, manage multiple orders, and maintain quality and consistency under pressure.
• Strong teamwork and communication skills, with the ability to collaborate respectfully with kitchen and front-of-house staff.
• Attention to detail in plating and presentation, with a focus on aesthetics and portion control.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
• Basic understanding of inventory management, cost awareness, and minimizing food waste.

Culinary training or certification is an advantage; experience in Kuwait or GCC region is a plus.

Ability to follow instructions, adapt to restaurant standards, and show a willingness to learn and refine skills.