Executive Chef (Japanese Fine Dining) || Up to $10,000!

Job Detail

  • Career Level Senior Manager
  • Experience 8 Years +
  • Industry Restaurants
  • Qualifications Certificate

Job Description

Menu Execution and Delivery

-Understand food cost models and how these impact profitability of restaurants
-Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
-Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
Kitchen Processes and Concept Development

-Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
-To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage and stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity.
-Oversee the setting up and cleaning of stations by staff
-Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

 

Quality Assurance & Control

-Investigate causes and reasons for cutomer complaints pertaining to food quality
-Oversee operations to ensure compliance with all safety procedures and guidelines
-Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
-Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
-Take corrective actions to resolve unsafe and non-compliant conditions and behaviors regarding personal and food safety
People Management

-Lead team by providing guidance, support and motivation
-Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
-Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
-Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
-Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor
To oversee the implementation of processes and guidelines in Kitchen Operations and to lead the team to prepare and delivery quality menu in accordance to concept offering while being accountable for food cost and inventory management

Requirements
– Candidate must possess Japanese culinary certificate with experience in Japanese Fine Dining
– Able to speak fluent Japanese
– At least 10 year(s) of working experience in the related field is required for this position.
– Preferably Managers specializing in Food/Beverage/Restaurant Service or equivalent.
– Full-Time position(s) available.

Required skills