Duties & Responsibilities:
· Excellent knowledge of all sections- explain the best way for smooth service operation.
· Ability to produce excellent high-quality food- One dish per week.
· Good oral communication – Explain clearly to the team’s BOH & FOH for better understanding.
· Team management skills – give guidance to the team for better development.
· Great attention to detail- Ensure all the dishes are elaborate garnish and presentation.
· Good level of numeracy- check the invoices daily, prices and quantity.
· Enthusiasm to develop your skills and knowledge plus those around you
· Adaptability to change and willingness to embrace new ideas and processes
· Ability to work unsupervised and deliver quality work
· Positive and approachable manner
· Team player qualities – have time to ask your team member about their selves.
· Controlling and directing the food preparation process
· Approving and polishing dishes before they reach the customer
· Managing and working closely with other Chefs of all levels
· Creating menu items and recipes and developing dishes ensure variety and quality
· Determining food inventory needs, stocking and ordering
· Ultimately responsible for ensuring the kitchen meets all regulations, including sanitary and food safety guidelines
· Being accountable for health and safety
· Being responsible for food hygiene practices
· Ensure the kitchen is always hygienic and has a high standard of cleaners.
Qualification & Requirements:
· Experience with Asian (Japanese) cuisine in a related role.
· Exceptional proven ability in kitchen management
· Able to work well under pressure in a fast-paced environment
· Outstanding communication and leadership skills
· Up-to-date with culinary trends and optimizer kitchen processes
· Good understanding of F&B technology (MS Office, restaurant management software, POS etc.)
Job Types: Full-time, Contract