Head Chef (Japanese Fusion Cuisine)

Description

Lead the kitchen team at a vibrant Japanese Fusion restaurant, overseeing menu innovation, kitchen operations, staff development, and quality control while ensuring cost management and supplier relations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Design and execute a dynamic menu blending Japanese izakaya fare with creative fusion elements - Oversee daily kitchen operations, including preparation, inventory, and food safety - Lead, train, and mentor culinary team members to maintain performance standards - Ensure food quality, taste, and presentation meet the highest standards - Manage supplier relationships and ensure sourcing of fresh, quality ingredients - Monitor budgets, food costs, and labor expenses to achieve financial targets

Qualifications and Requirements

- Degree in Business Administration - WSQ Diploma in Culinary Arts (Shatec or equivalent qualification) - Minimum 8 years of leadership experience in reputable restaurants - Expertise in Japanese culinary techniques, ingredients, and flavor profiles - Proven ability in menu creation and awareness of food trends - Strong leadership, communication, and organizational skills - Ability to work under pressure in a fast-paced environment