HEAD CHEF

Description

We're seeking a passionate and skilled culinary leader to champion the art of authentic Japanese cuisine in our kitchen. This individual will be the driving force behind our kitchen team, ensuring the delivery of exceptional menu items that align perfectly with our culinary vision. They will oversee all aspects of kitchen operations, from training and development to inventory management and quality control, while upholding the highest standards of food safety and hygiene. A strong understanding of food cost management and a fluent command of the Japanese language are essential.

Responsibilities and Duties

* **Menu Mastery and Delivery:** * Execute and deliver all menu items with precision, ensuring adherence to established recipes and cooking techniques. * Analyze food cost models to optimize profitability and minimize waste. * Supervise kitchen stations, ensuring orders are prepared according to defined processes and safety standards. * Conduct final quality checks on all dishes, guaranteeing presentation and taste meet our exacting standards. * **Operational Excellence and Innovation:** * Manage kitchen inventory, placing orders for food and supplies based on demand and quality. * Generate inventory reports, detailing usage, stock levels, and waste, to support efficient ordering. * Oversee station setup and cleanup, ensuring a smooth workflow. * Optimize kitchen processes to enhance efficiency and productivity. * **Quality Assurance and Safety:** * Investigate and resolve customer complaints related to food quality. * Ensure strict compliance with all safety procedures and guidelines. * Maintain consistent food quality through adherence to standard operating procedures. * Oversee kitchen cleanliness and equipment maintenance. * Take immediate action to address any safety or compliance issues. * **Team Leadership and Development:** * Lead, mentor, and motivate the kitchen team. * Conduct thorough onboarding for new hires. * Provide comprehensive training on food preparation and safety practices. * Manage team performance, including appraisals and disciplinary actions. * Conduct conversations with team members about performance and improvement.

Qualifications and Requirements

* Demonstrated expertise in preparing authentic Japanese cuisine. * Proven experience in leading and managing kitchen teams. * Strong understanding of food cost management and profitability. * Excellent organizational and problem-solving skills. * Comprehensive knowledge of food safety and hygiene regulations. * Ability to thrive in a fast-paced, high-pressure environment. * Fluency in spoken Japanese.

Working Condition

Salary

Basic Salary 3500