Roles & Responsibilities
Japanese Omakase Fine Dining Restaurant seeking an experienced, and professional Head Chef.
- Ensure efficient running and daily operations of the outlet under purview.
- Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.
- Monitors food quality and quantity to ensure the most economical usage of ingredients.
- Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
- Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
- Plan monthly roster to ensure smooth operations and high productivity.
- Create new menu items and seasonal/ daily specials as a head chef.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standard in this area.
- Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.
- Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, and provide direct coaching when necessary.
- Holds daily briefings, and communicates upwards to ensure a high level of staff satisfaction.
Job Requirements:
- At least 4 to 5 years of working experience as Yakitori Chef in the related field is required for this position.
- Good knowledge of various yakitori types and techniques.
- Possess leadership and management skills.
- Good knowledge and creativity in food planning and preparation.
- Hands-on individual who is willing to get involved and lead by example.
- Must be able to work on weekends and public holidays.
