Head Chef

Description

𝗣𝗹𝗮𝗰𝗲 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗣𝗲𝗼𝗽𝗹𝗲: 𝖻𝗅𝖾𝗇𝖽𝗂𝗇𝗀 𝖬𝗈𝖽𝖾𝗋𝗇 𝖢𝗎𝗂𝗌𝗂𝗇𝖾 𝗐𝗂𝗍𝗁 𝖺 𝗁𝗂𝗇𝗍 𝗈𝖿 𝖩𝖺𝗉𝖺𝗇𝖾𝗌𝖾

Responsibilities and Duties

- Oversee all aspects of food preparation and production, ensuring quality and consistency. - Develop and update menus in collaboration with management, considering seasonality and customer preferences. - Train, supervise, and motivate kitchen staff, fostering a positive and efficient work environment. - Maintain inventory levels and order supplies as needed, while controlling costs and minimizing waste. - Ensure compliance with food safety and hygiene regulations, conducting regular inspections and training sessions. - Collaborate with management to develop strategies for improving kitchen operations and customer satisfaction.

Qualifications and Requirements

Requirements: - Minimum of 4 years of experience in a culinary leadership role. - Valid hygiene certificate. - Extensive knowledge of culinary techniques, ingredients, and equipment. - Strong leadership and team-building skills. - Excellent organizational and time management abilities. - Ability to thrive in a fast-paced environment and adapt to changing priorities. Preferred Qualifications: - Culinary degree or equivalent certification. - Experience working in a café or restaurant - Creativity and innovation in menu development in Japanese cuisine. - Experience managing food costs and budgets.

Working Condition

Working hours

- 6days work week. 930am-5pm (tues to Fri), 830am-5pm (sat to sun).

Other benefits

- Opportunities for advancement - Health benefits