Head Chef for Asian Cuisine Restaurant Chain Startup in Tokyo, Japan

About the Company and Role

Sky Nippon LLC is an innovative startup focused on developing AI automation solutions aimed at revolutionizing restaurant operations. Their flagship venture, Kochiyo Halal Multi Cuisine Restaurant in Tokyo, combines the culinary traditions of Kerala with Middle Eastern flavors. The company is currently operating a pilot central kitchen as a testing ground for a scalable business model intended for expansion across Japan.

They are seeking a seasoned Head Chef to join this experimental central kitchen. This role begins as a 3-month internship leading to a permanent leadership position managing a large-scale central kitchen as the chain expands. The candidate will have the opportunity to build and standardize a unique menu featuring Indo-Arabic dishes and influence kitchen operations from inception.

Position Type and Career Growth

This is a three-month internship with the goal of eventual promotion to Head Chef of the main central kitchen facility. Terms for the permanent role, including salary, will be commensurate with industry norms and individual experience. Relocation to Japan is supported, including family accompaniment, upon securing the permanent position.

Internship Compensation

• A monthly salary of 170,000 Japanese yen
• Food and accommodation provided
• Travel expenses reimbursed

Key Responsibilities

• Develop menus that reflect brand philosophy and customer preferences
• Manage daily kitchen operations and oversee food preparation
• Ensure high-quality food taste and consistent presentation
• Control inventory, optimize food costs, and reduce waste
• Maintain strict hygiene and food safety compliance
• Train and motivate kitchen personnel
• Coordinate procurement and vendor relations for quality materials
• Oversee maintenance and efficiency of kitchen equipment
• Lead kitchen team scheduling and scaling as operations grow
• Collaborate on kitchen automation initiatives powered by AI

Essential Qualifications and Experience

• Degree or diploma in Hotel Management or Culinary Arts
• Minimum of 8 years experience managing kitchen operations
• Prior roles as Head Chef or Sous Chef preferred
• Proven track record in menu and recipe development for successful restaurants
• Expertise in South Indian (Kerala) and/or Arabic cuisine
• Experience in high-volume restaurant or food manufacturing environments
• Adaptable, entrepreneurial mindset suitable for fast-paced startup settings
• Commitment to relocate to Japan and complete the internship period

Desired Skills

• Innovative menu design and recipe optimization
• Ability to create standard operating procedures and kitchen workflow systems
• Strong research orientation toward recipe development and shelf-life improvement
• Openness to modern cooking technologies and challenging traditional methods
• Passion for food technology and precision cooking techniques
• Excellent documentation skills for integrating recipes into AI-based operational systems