The ideal candidate should have passion in restaurant business.
ROLES & RESPONSIBILITIES
- Quality control of foods (incl. establishment of quality control procedures and training of employees about quality control)
- Product research and development of soba-related products
- Respond efficiently and accurately to customer complaints
- Support of new business development
- Manage staff work assignments for one Japanese restaurant
- Control product cost and report financial performance to management
- Analyze market trends, benchmarking against competitors
QUALIFICATIONS
- 5-10 years' Japanese F&B industry experience
- 5-10 years’ experience as a chef/cook in Japanese restaurants
- Deep knowledge about Japanese ingredients (especially, Soba)
- Deep knowledge about Food and Beverage industry and operations
- Strong written and verbal communication skills coupled with creativity, initiative, negotiation, good management, and problem-solving skills
- Pleasant personality, energetic, dynamic, self-management and self-motivated
- Strong project management and coordination
- Able to work under strong pressure and tight deadlines
