Job Responsibilities
- Overall in-charge of kitchen operations
- Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
- Procurement, selection, inspection and preparation of ingredients
- Prepare and serve menu items
- Lead, supervise and provide guidance to team members
- Ensure smooth and efficient running of kitchen operations in your absence
- Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment
- 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
- Minimum 10 years of relevant experience as Executive Chef in fine-dining Japanese restaurants
- 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
- Solid hands-on cuisine preparation skills with sound knowledge of latest market trends
- Strong leadership and communication skills to manage, train and motivate team members
- Comfortable to work beyond normal business hours, whenever required
- Good knowledge in managing P&L, budgets and effective controls over food costs
