Primary Responsibilities
- Overseeing the culinary operation of Syun, our Premier Japanese Dining restaurant, as well as the Casual Japanese restaurant.
- Responsible for all aspect of leading the Japanese restaurant Culinary Teams, including developing new Promotions, Strategic Menu Planning, Food Cost Compliance, Product Sourcing, Human Capital Management strategies planning, make Data analytical decisions and liaise with celebrity chefs – compiling and consolidating of project proposals
- Ensure the quality and freshness of food, coordinate NEA compliance efforts, coordinate financial compliance efforts, inspecting kitchen & equipment for cleanliness and monitoring sanitation policies
- Monitors and ensures the food cost and the labour cost is within the targets set
- Train the Culinary team and provide guidance as needed
- Assist with key chefs recruitment
- Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory
- Observes and evaluates chefs’ performances and devise methods to enhance efficiency with maximum productivity
- Drive for productivity and continuous improvement through the technology and market trend
Requirements
- Diploma or professional certificate in Culinary
- Minimum 8 years’ experience in F&B industry, preferred in Japanese Michelin Restaurants
- Excellent knowledge of Japanese cuisine for creation of indulgent omakase and Izakaya menus
- Good interpersonal and communication skills
- Able to perform shift work, weekends and public holidays.
