Job Description

Job Responsibilities

\xef\x82\xb7- Overall in-charge of kitchen operations

\xef\x82\xb7- Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items

\xef\x82\xb7- Procurement, selection, inspection and preparation of ingredients

\xef\x82\xb7- Prepare and serve menu items

\xef\x82\xb7- Lead, supervise and provide guidance to team members

\xef\x82\xb7- Ensure smooth and efficient running of kitchen operations in your absence

\xef\x82\xb7- Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

\xef\x82\xb7- Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business

\xef\x82\xb7- Ensure self and team\xe2\x80\x99s compliance with all company policies/service procedures/standards at all times

Job Requirements

\xef\x82\xb7- Minimum 10 years of relevant experience as Executive Chef in fine-dining Japanese restaurants

\xef\x82\xb7- Deep knowledge in and passionate about Japanese cuisine

\xef\x82\xb7- Highly creative in development of menu items and food presentation, in line with the Company\xe2\x80\x99s directives

\xef\x82\xb7- Solid hands-on cuisine preparation skills with sound knowledge of latest market trends

\xef\x82\xb7- Strong leadership and communication skills to manage, train and motivate team members

\xef\x82\xb7- Comfortable to work beyond normal business hours, whenever required

\xef\x82\xb7- Good knowledge in managing P&L, budgets and effective controls over food costs

Business Edge