Responsibilities

• Omakase & Culinary: Create exclusive Omakase menus; prepare fish, seafood, and Shari, Nigiri, and Sashimi according to Yama-Noir philosophy.
• Team Leadership: Lead the sushi team technically and disciplinarily (training, scheduling, coaching).
• Operation & Supply Chain: Manage procurement, supplier management, inventory control, and stocktaking.
• Quality & Finance: Ensure food cost calculation, freshness, sustainability, and recipe standards.
• Guests & Hygiene: Ensure HACCP hygiene and act as an Omakase host in direct guest contact.
• Interfaces: Coordinate with management/Hirschberg AG, check and report on Hotelkit/Function Sheets.

Requirements

• Qualification: Completed culinary training, several years of Omakase/Japanese practice (ideally under Japanese supervision), solid HACCP and food cost knowledge.
• Leadership: Confident leadership, skilled negotiation in procurement, cost, and quality-conscious thinking.
• Personality: Passion for hosting, well-groomed appearance, resilience, and team spirit.
• Skills: Good English skills (Japanese is an advantage), lived Yama-Noir concept.