Chef

Chef de Cuisine | Kanoe
· Grupo Omotebako Hospitality Behind a discreet door in Jardins, São Paulo, there is a counter with eight seats. There, from Tuesday to Saturday, a small team cooks for guests it knows by name, a. counter is not just about food, is about culture, society and relationship. The house is called Kanoe, and it holds one Michelin star and we have ambitious plans for you. The Chef| Tadashi Shiraishi grew up in Liberdade, São Paulo’s Japanese quarter. He trained under Nobuyuki Matsuhisa, founder of Nobu, and worked alongside him for many years. He lived in eight countries before returning to São Paulo to open the house that carries his grandmother’s name. The vision, the concept and the menu of Kanoe are his. Whoever takes this position works within arm’s reach of him, every day: watching closely how he decides, being corrected by him, and thinking with him about what the menu can still become.

About the role
To be the guardian of precision in Kanoe’s kitchen, at the Chef’s side: responsible for executing the menu with absolute fidelity, sustaining the house’s signature service after service, and creatively research with him what comes next, while training and elevating the kitchen team of Grupo Omotebako Hospitality. We don't perform volume. It is a kitchen of technique, precision and study. We are competitive about one thing: insisting, every single day, on the highest standards. What was delivered today can be, and will be, improved tomorrow.
• Product and time. Receive, assess and treat every fish as a singular piece. Lead the Edomae techniques, from curing to aging, and decide with the Chef the day each piece reaches its peak. Build relationships with the people who fish and produce, with elegance and firmness, and refuse what is not up to standard, even when that changes the day’s menu.
• The cut. Cut with the precision a counter demands: thickness, angle and temperature decided piece by piece.
• Service at the counter. Prepare and serve an omakase of around fifteen courses in which every element arrives at the right temperature, the right texture and the right moment. At Kanoe the kitchen is the dining room: eight guests follow every movement of your hands, and the immaculate station, the clean gesture and the silence are part of what they came to experience.
• The guest. One hour before service, the kitchen receives today's briefing, on the day’s guests: who they are, the occasion, preferences, restrictions, whether they are right
- or left-handed, their history with the house. Turn that intelligence into gesture and words
- from the piece set for the correct hand to the restriction resolved without the guest ever having to mention it. Food-safety information reaches the kitchen at least 15 days in advance and is non-negotiable. Here, no one cooks for a ticket.
• Research with the Chef. Study, test and propose techniques that add depth to the menu, in direct, daily dialogue with the Chef. Bring your repertoire, hear “not yet”, and come back the next day with a better version. This is where your creativity finds its place, in service of his vision.
• The kitchen’s memory. Record every test, spec sheet, aging point and lesson with discipline. We are a data-driven Group: the kitchen’s knowledge is a collective, strategic asset, not a personal one.
• The team. Train, correct and elevate those beside you. In a lean team every person is essential, and the standard is taught by example, at every service.
• The brand. Honor the codes of Japanese hospitality in every gesture, and uphold our mission of being cultural ambassadors of Japan in Brazil. BEHAVIORAL COMPETENCIES — Insistence on the highest standard: never settles for “good enough”. Ends each service already thinking about what can be more precise, agile and creative tomorrow. — Obsession with detail: notices the cut a millimeter off, the degree too warm, the second too late, and does not let it pass. — Creativity in service: brings repertoire and an artistic eye, and the maturity to place both in service of the Chef’s vision. — Lean-team spirit: would rather be essential in a small team than one more name in a large brigade. — Composure: the last-minute surprise is resolved without the guest ever noticing. — Absolute discretion and privacy: what is heard at the counter stays at the counter. Confidentiality is a pillar of the brand. — Hunger for legacy: wants their own name on the team that got there, and knows it is built one service at a time. TECHNICAL REQUIREMENTS — A proven track record in kitchens of the very highest standard: starred restaurants, omakase counters or houses of equivalent rigor. What matters is having operated at that standard. — Mastery of knife and fish. Experience in Japanese cuisine is a strong advantage. — Fluent English is desirable. Japanese is a strong advantage, given the concept of the brand. — Willingness to relocate to and live in São Paulo. — Digital fluency and genuine openness to AI. Resistance to tools is a disqualifier. WHAT YOU TAKE WITH YOU — Daily work beside a Michelin-starred chef, shaped alongside one of the great masters of Japanese cuisine. — A real voice in the research and evolution of the menu. — A team that studies at the source: part of our team has already trained in Japan alongside the Chef. — Your name in the history of a house that is still writing its own. — Terms worthy of the position, discussed in conversation with finalists.

HOW TO APPLY
We invite you to introduce yourself through this page and e-mail: pbianco@omotebako.com with your background and an answer of up to one page: what is the most obsessive detail you have ever pursued in a kitchen, and what did it teach you? We read everything with care. We speak with few.