Responsibilities
- To work with the kitchen team to produce food to a highstandard on a daily basis.
- To take resposibility for the daily paperwork, such as odering etc.
- To ensure that the temperature records anf monitoring is done on a daily basis
- To ensure that cleaning schedule is adhered to
- To ensure that kitchen stores and other potential areas of loss are secured at all times
- To oversee menu planning
- To manage food costing and staff resources to achieve targeted budgets
- To report and where possible take action about customers complaints and compliments
- To undertake project work & training to develop skils in food production, management & enhancing customer service.
- To take responsibility for the adherence & compliance of all health, safety and food hygenie legislation.
- To report and where possible, to attend to and take all necessary action, statutory and othwewisem in the event of accident, fire,loss,theft,lost property, damage, unfit food or other irregularities and complete the necessary reports
- To assist in providing consultancy on culinary and operations matters for others brands within the Group as and when required
Job Requirements
- At least 5 years experience in Japanese Restaurants, holding a Sous or Head Chef position.
- Proficient in knife skills and presentation.
- In-depth knowledge of handling sushi, sashimi and seasonal ingredients.
- Familiarity with food safety regulations and best practices especially in handling raw fish.
- Familar with cost control, budgeting and inventory management.
