・Responsible to supervise junior chefs and interns
・Ensure that the production, preparation and presentation of food are of the highest quality at all times
・Ensure highest levels of guest satisfaction and quality on an ongoing basis
・Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
・Follows good preservation standards for the proper handling of all food products at the right temperature
・Personally responsible for hygiene, safety and correct use of equipment and utensils
・Assess quality control and adhere to service standards
Requirements
・Minimum 3 years of Fine Dining experiences
・A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
・Michelin star experience is preferable, but not essential
・Has an excellent record of kitchen and staff management with good communication skills
・Will fill in for the Head Chef in planning and directing food preparation when necessary
・Will be responsible for managing and training kitchen staff
・Ensures that the kitchen operates in a timely way that meets our quality standards
・Is highly proficient in spoken and written English
・Be able to work effectively as part of a team
