Job Description

:

• Work closely with the head chef, supervisors and managers to ensure excellent service

• Ensure consistency and quality of food preparation, hygiene and safety of workplace at all times

• Oversee preparatory work and ensure that all meals leaving the kitchen are consistent in quality and presentation

• Plans daily menu

• Liaises with suppliers

• Inspect supplies, equipment, and work areas to ensure compliance to established standards

• Diligently controls the budget and ensures the quality of kitchen operations.

• Ensures that problems that arise are rectified in a positive and professional manner

• Assist in monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary

• Manage food inventory and assist head chef with menu development

• Maintain stock levels of all kitchen supplies

• Oversee the ordering and control of stock levels

• Ad-hoc duties assigned by Head Chef
  

• Administer purchasing and receiving procedures

• Implement loss/risk prevention

• Manage compliance with food and beverage hygiene policies and procedures

• Manage cost and quality controls

• Manage culinary operations

• Manage inventory control system

• Manage site/outlet and equipment maintenance

• Master cook and chill methods

• Master recipes from Japanese cuisines

• Perform culinary application and techniques

• Experience in different F&B concepts, particularly in Japanese food concepts

• Ability to work well in diverse, dynamic, and challenging environments, while maintaining high standards

• Is meticulous, well-organized, and able to work independently

• 5 days work week - spilt shift

• Must be able to work on weekends and public holidays

• Minimum 10 years of working experience in the related filed is required

• Good knowledge of Japanese cuisine

• Possess good Japanese communication skill is essential

• Able to work in a Japanese speaking environment is essential