Job Descriptions:
- Plan, create, and execute Japanese Omakase dishes with precision and creativity.
- Lead and supervise kitchen staff, ensuring a smooth and efficient operation.
- To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
- To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
- Manage inventory, order supplies, and maintain food cost controls.
- Maintain cleanliness and hygiene standards in the kitchen area.
- Create and update the menu, incorporating new dishes and seasonal items.
- To control and minimize wastage of food by adopting the following steps:
- Maintain a minimum inventory of food & to achieve budgeted food cost.
- Utilization of food surplus without affecting quality; and guest experience.
- Portion control.
- Collaborate with management to develop and implement kitchen policies and procedures.
- To suggest ideas for set-ups and displays.
- Train and develop kitchen staff to maintain a high level of performance.
- To handle guest complaints (on food) and follow up with the restaurant manager.
- To perform duties common to all supervisors and any other duties as may be assigned by the management.
Requirements:
- Adhere to food safety and sanitation guidelines.
- Minimum of 5 years of culinary experience, with a focus on Japanese cuisine.
- Strong expertise in Japanese omakase cuisine preferred.
- Proficient in sushi, sashimi, tempura, and other Japanese cooking techniques.
- Strong leadership and communication skills.
- Ability to work under pressure and in a fast-paced environment.
- Knowledge of kitchen equipment, food safety, and sanitation standards.
- Creativity and a passion for experimenting with flavors and ingredients.
