Job Responsibilities:
• Work with General Manager to develop and execute a culinary vision that aligns with our brand
• Consistently deliver outstanding dining experience for all patrons. Solicit and incorporate customer feedback to drive continuous improvements.
• Responsible for menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritizing quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries and fostering strong relationships with suppliers.
• Strategically optimize ingredient sourcing to uphold high standards of quality while maximizing cost-efficiency.
Basic Requirements:
• Strong creativity, innovation and culinary skills
• Excellent leadership and team management skills
• Culinary diploma or equivalent certificate preferred
• Able to work weekends & public holidays
Skills & Abilities:
• Well-groomed with good communication and interpersonal skills
• Minimum 3 years of relevant F&B experience
• Proactive and adaptable
• Ability to withstand stress and work well under pressure
• Experience with Japanese fusion food is a bonus
Other job details:
• 5 day work week, no split shift
