Japanese Head Chef

Description

This role is for a skilled culinary professional who will be the driving force behind our handroll offerings. You'll be the creative mind, the meticulous executioner, and the inspiring leader in our kitchen. Your passion for Japanese cuisine, particularly the art of handrolls, will translate into exceptional dining experiences for our guests. You'll not only craft delicious and authentic dishes but also ensure the kitchen operates smoothly and efficiently, maintaining the highest standards of quality and safety.

Responsibilities and Duties

* Conceive and refine original handroll recipes, balancing authentic flavors with broad appeal. * Prepare all handrolls using fresh, top-tier ingredients and adhere to traditional Japanese methods. * Establish and uphold consistent recipe standards for all menu items. * Stay abreast of current culinary trends and proactively enhance the menu to attract and retain patrons. * Direct all kitchen operations, ensuring seamless workflow and timely service. * Oversee the preparation, presentation, and portioning of all food items. * Maintain a well-organized and fully stocked kitchen. * Enforce strict cleanliness, hygiene, and food safety protocols in accordance with local health regulations. * Guide and mentor the kitchen staff, providing training on cooking techniques, knife skills, and plating. * Conduct regular staff evaluations and offer constructive feedback. * Create staff schedules to ensure adequate coverage during peak hours while optimizing kitchen efficiency. * Perform routine quality assessments of ingredients, food presentation, and portion sizes to maintain superior standards. * Monitor kitchen output to guarantee food consistency and customer satisfaction. * Minimize waste and manage food costs through effective portion control and inventory management. * Source fresh ingredients, ensuring quality and timely delivery of seafood, vegetables, and other supplies. * Collaborate with suppliers to secure the best quality ingredients while controlling expenses. * Manage inventory, placing orders as needed to prevent stockouts or spoilage. * Coordinate with the outlet manager and front-of-house team to ensure smooth communication between the kitchen and dining area. * Participate in menu tastings, customer feedback sessions, and special event planning. * Ensure the kitchen adheres to all local health regulations and food safety standards. * Implement and oversee food storage, sanitation, and preparation procedures. * Maintain all kitchen equipment, ensuring it is in proper and safe working order. * Manage the kitchen's financial performance, controlling food costs and reducing waste. * Collaborate with management to develop and adhere to the kitchen budget.

Qualifications and Requirements

* Significant hands-on experience in Japanese culinary arts, with a focus on sushi and handroll creation. * Demonstrated leadership abilities within a professional kitchen setting. * Deep understanding of Japanese cooking techniques and culinary culture. * Exceptional knife skills and expertise in handling seafood, rice preparation, and seasoning. * Comprehensive knowledge of food safety and sanitation guidelines. * Ability to perform effectively under pressure and maintain high-quality standards in a fast-paced environment. * Creative mindset with strong problem-solving capabilities. * Experience in menu planning and food cost analysis. * Strong organizational skills and the ability to manage a busy kitchen with multiple orders. * Availability to work full-time, including evenings, weekends, and holidays. * Ability to thrive in a demanding kitchen environment, requiring excellent time management and attention to detail.

Working Condition

Salary

Basic Salary 4500