Job Description

• Plan menu and design the plating presentation for each dish.
• Ensure that all food meets the highest quality standards and is served on time.
• Ensure high quality guest experience and able to lead and develop modern Izakaya concept along with the team to compete with free standing Izakaya concepts of similar calibre.
• Support in other kitchen outlet when needed.
• Hire and train staff to prepare and cook all the menu items.
• Keep track of new trends in the market and create new recipes to regularly update the menu.
• Collaborate with other outlet chefs in food preparation and presentation in line with market trends.
• Assist the Executive Chef in compiling the annual marketing plans and budgets
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Maximize efficiency and utilization of available resources to achieve better work performance.
• Ensure all tasks are carried out according to regulations and required standards of performance.
• Ensure personal hygiene and food hygiene standards complies with FSMS / HACCP standards.
• Work closely with the restaurant service team in order to deliver luxury service in the dining area.
• Ensure inventory, requisition, par stocks and control systems are in place to maintain cost control.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

• Minimum 5 years\xe2\x80\x99 experience of working as a Japanese Chef, preferably in a luxury hotel/restaurant.
• Strong passion for creating authentic, modern, fusion and creative Japanese cuisine.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast-paced environment, with a keen eye for quality control.
• Knowledge of food and health safety standards including HACCP.

Accor