Job Responsibilities
ď‚·- Overall in-charge of kitchen operations
ď‚·- Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
ď‚·- Procurement, selection, inspection and preparation of ingredients
ď‚·- Prepare and serve menu items
ď‚·- Lead, supervise and provide guidance to team members
ď‚·- Ensure smooth and efficient running of kitchen operations in your absence
ď‚·- Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment
ď‚·- Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
- Ensure self and team’s compliance with all company policies/service procedures/standards at all times
Job Requirements
ď‚·- Minimum 10 years of relevant experience as Executive Chef in fine-dining Japanese restaurants
ď‚·- Deep knowledge in and passionate about Japanese cuisine
- Highly creative in development of menu items and food presentation, in line with the Company’s directives
ď‚·- Solid hands-on cuisine preparation skills with sound knowledge of latest market trends
ď‚·- Strong leadership and communication skills to manage, train and motivate team members
ď‚·- Comfortable to work beyond normal business hours, whenever required
ď‚·- Good knowledge in managing P&L, budgets and effective controls over food costs