The head chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment.
Job Responsibilities
- Menu Development - Design and create innovative and authentic Japanese Izakaya menus that reflect seasonal ingredients and culinary trends.
- Food Preparation - Oversee food preparation processes to ensure consistency, quality, and adherence to recipes and standards.
- Kitchen Management - Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
- Inventory Management - Maintain inventory levels and order supplies to meet demand while minimizing waste and controlling costs.
- Quality Control - Ensure that all dishes leaving the kitchen meet quality standards in terms of taste, presentation, and portion size.
- Food Safety and Sanitation - Implement and enforce proper food safety and sanitation procedures to comply with health regulations and prevent foodborne illnesses.
- Collaboration - Work closely with other kitchen staff, servers, and management to ensure smooth operations and excellent customer service.
- Cost Management - Monitor food costs and labour expenses to maximize profitability while maintaining high-quality standards. Continuous Improvement: Stay updated on culinary trends and techniques, and continuously seek opportunities to improve menu offerings and kitchen processes.
- Required to assist in all other assigned duties
Job Requirement
- A degree or certification from a recognised culinary school is preferred. Candidates with equivalent work experience will also be considered.
- Prior experience working as a chef in a Japanese Izakaya or similar establishment is highly desirable, with at least 5 years of experience in a kitchen leadership role.
- In-depth knowledge of Japanese cuisine, including traditional cooking techniques, ingredients, and flavour is essential.
- Strong leadership and interpersonal skills are necessary to effectively manage and motivate kitchen staff.
- Ability to develop creative and appealing menus that satisfy customer preferences and drive business growth.
- Excellent organizational and time management skills to oversee multiple tasks and priorities in a fast-paced environment.
- Flexibility to adapt to changing circumstances and handle pressure during busy periods.
- Effective communication skills to collaborate with kitchen staff, management, and suppliers.
- Meticulous attention to detail to ensure the consistency and quality of food offerings.
- A genuine passion for food and a commitment to delivering exceptional dining experiences to customers.
Work Location: FairPrice Hub, Joo Koon
Work hours: 6 days/week, 8hrs/shift (rotating)
