Japanese Chef

Description

Create and develop menus, oversee food prep, and ensure quality and presentation standards.

Responsibilities and Duties

- Kitchen management: Direct daily operations, manage and supervise kitchen staff, assign tasks, resolve issues. - Staff management: Interview, hire, train, and schedule kitchen staff; motivate and lead the team. - Financial and inventory control: Manage food costs, control inventory levels, place orders, ensure budget compliance. - Health and safety: Implement and maintain health, safety, and hygiene procedures in the kitchen. - Collaboration: Work with restaurant management to align kitchen operations with overall business goals.

Qualifications and Requirements

- Minimum 5 years of experience as a chef in F&B - Strong leadership and management skills - Knowledge of Japanese cuisine - Familiarity with food safety and hygiene regulations

Working Condition

Working hours

- Ability to work a 5.5-day roster per week.