Head Chef – Japanese & Korean Cuisine

About the role

HASHI IZAKAYA is seeking an experienced Head Chef to lead its kitchen team in North York. You will be responsible for delivering high‑quality Japanese and Korean dishes while maintaining strict food safety standards in a fast‑paced restaurant environment.

Key responsibilities

• Estimate food supply costs, maintain inventory records, and analyze operating expenses.
• Develop new recipes, demonstrate cooking techniques, and introduce new equipment to staff.
• Supervise and train a team of 5‑10 kitchen workers, including sous‑chefs, specialist chefs, and cooks.
• Plan menus, ensure dishes meet quality standards, and accommodate customers with allergies or intolerances.
• Manage equipment purchases, repairs, and recruit new kitchen staff.

Required profile

• Minimum 5 years of professional kitchen management experience.
• Safe Food Handling certification.
• Strong leadership, reliability, and ability to work under pressure.

Required skills

• Sushi preparation techniques.
• Japanese and Korean cuisine expertise.
• Cold kitchen operations.
• Fish and seafood preparation.
• Stocks, soups and sauces preparation.
• Vegetable, fruit, nuts and mushroom handling.