We're looking for an experienced Head Chef to join our experimental central kitchen in Tokyo where we've developed a chefless restaurant model that is currently up and running for a 3-month internship that leads to a permanent leadership role at our upcoming large-scale central kitchen facility. This is a hands-on position for someone who can create new Indo/Kerala/Arabic dishes, standardize recipes, and strengthen our current kitchen operations from day one while also being ready to step into a bigger role managing a scaled, multi-location kitchen as we expand across Japan. If you have robust culinary leadership experience and want to grow with an early-stage restaurant chain, this is your chance to prove yourself and build something lasting.

Position Type & Career Path: 3-month internship. On successful completion, you will be promoted to Head Chef of our large central kitchen facility in the next phase. The permanent salary will be based on industry standards, along with your experience and skills. Relocation to Japan with family is possible for the permanent position

Why a 3-Month Internship? It's a two-way opportunity: you get to experience our culture and growth plans, and we get to see you thrive before offering the permanent Head Chef role.

Compensation (Internship Period)

- Salary:170,000 - Japanese yen /month
- Food and accommodation provided
- Travel expenses covered

Responsibilities

- Plan and design menus aligned with the brand concept and customer preferences
- Oversee daily kitchen operations and food preparation
- Maintain food quality, taste consistency, and presentation standards
- Manage inventory, food costing,



and minimize wastage
- Ensure compliance with hygiene and food safety standards
- Train, supervise, and motivate kitchen staff
- Coordinate with procurement and vendors for quality supplies
- Monitor kitchen equipment maintenance and efficiency
- Lead, train, schedule, and motivate the kitchen team as operations scale
- Support our team with kitchen-process automation initiatives using AI utilisation

Requirements

- Degree/Diploma in Hotel Management or Culinary Arts
- 8+ years of experience in kitchen operations
- Hands-on experience with South Indian (Kerala) cuisine is MUST (Arabic cuisine experience is a strong plus)
- Prior experience as Head Chef / Sous Chef preferred
- Experience in menu/recipe creation for successfully running restaurants
- Hands-on expertise in South Indian (Kerala) and/or Arabic cuisine
- Experience in high-volume restaurants / food manufacturing units
- A startup mindset adaptable, hands-on, and comfortable building in a fast-moving, evolving environment
- Willingness to relocate to Japan and commit to the 3-month internship period

Skills

- Creativity in menu development
- Experience in SOP creation and kitchen systems
- Research and development mentality recipe optimisation, shelf-life improvements, and innovative cooking methods
- Positive thinker, keen to experiment with modern cooking equipment and challenge traditional cooking methods
- Enthusiast for food technology and high-precision cooking
- Documentation mindset comfortable recording recipes into SOPs (fits our AI-driven operations)

Company website: http://skynippon.jp | Restaurant website: http://kochiyo.jp

📌 Head Chef For Chain Restaurant Startup in Tokyo Japan (Kochi)
🏢 Sky Nippon
📍 Kochi