Required experience and skills:
-Minimum 8 years of working experience in F&B (Especialy japanese cuisine)
-Create and develop seasonal menu
-Assist in developing new menu dishes, preparation
-Perform and lead the whole team
-Being responsible for health and safety
-Assist with determining food inventory needs, stockings, and ordering
-Ensure the kitchen meets all regulations including food safety and hygiene guidelines
-Understand and familiar with Japanese ingredients
-Conduct procurement for ingredients
-Possess strong knowledge of cooking methods and kitchen equipment
-Teamwork oriented. Maintain a positive and professional approach with coworkers
