Job Description

• Overall responsibility for Japanese Kitchen / Counter operations
• Control and direct the food preparation process
• Expertly cutting, slicing, and filleting different types of fish
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages, inventory management
• Managing food cost, kitchen budget and reduce food wastage
• Arrange for repairs when necessary
• Remedy any problems or defects
• Responsible for training, learning and growth of culinary team
• Oversee the work of subordinates
• Maintain records of work shifts, petty cash and roster
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between colleagues

• Proven experience as Head Chef in independent restaurant
• Exceptional proven ability of kitchen management and supplier management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate