DOJO 2.0 Antwerp, Flemish Region, Belgium
Head Chef
Join DOJO 2.0 – Redefining Fine Dining in 2025
At DOJO 2.0, we’re pushing the boundaries of Japanese-inspired cuisine, crafting a dining experience rooted in tradition while embracing modern innovation. Using koji-based techniques and dry-aging fish, we aim to create a concept that blends the artistry of Noma with the precision of Nobu. If you’re ready to lead and innovate in this exciting fine-dining journey, we’d love to hear from you.
Position: Development Role – Sous Chef to Head Chef
Start Date: February 2025
Compensation:
• Increased to: €4,500/month for the right candidate after probation
• Employer-funded WSET Sake Certification courses
What We’re Looking For
This is an ideal position for an experienced Sous Chef seeking mentorship and guidance toward becoming a Head Chef.
DOJO 2.0 is an ambitious fine-dining concept aiming for 15/20 Gault Millau in 2025. We specialize in Japanese-inspired cuisine, with a focus on techniques such as koji fermentation and dry-aging fish to create a unique culinary experience. Our intimate restaurant serves around 40 covers per evening, delivering an exclusive and meticulously curated dining experience.
Key Responsibilities
1. Overseeing all aspects of restaurant operations, including paperwork and administrative tasks.
2. Organizing and managing staff schedules.
3. Leading highly curated dinner services from Thursday to Saturday, including exclusive private events for up to 60 guests.
4. Assisting with seasonally inspired menu development in collaboration with the team, focusing on koji fermentation and dry-aging techniques.
Requirements
1. Previous experience as a Head Chef or Sous Chef in a fine-dining restaurant.
2. Expertise in Japanese cuisine or experience with koji fermentation and dry-aging techniques is highly valued.
3. Strong leadership and team development skills.
4. Creativity and attention to detail with high-quality standards.
5. Experience in inventory, purchasing, and cost control.
6. Excellent communication and collaboration skills.
What We Offer
1. A creative challenge in a modern, innovative restaurant with ambitious goals.
2. Sundays off and a 5-day workweek (restaurant open 2 days a week).
3. A dedicated, motivated team to support your vision.
4. Creative freedom to craft dishes that combine traditional Japanese techniques with modern culinary innovation.
5. Competitive compensation and opportunities for professional growth.
If you’re ready to shape the future of Japanese-inspired fine dining and grow with DOJO 2.0, we’d love to hear from you!
To apply, send your CV and a brief introduction to [insert email address]. We can’t wait to hear from you!
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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