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

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