
Sushi Head Chef
6 days ago
Overall Job Scope
:
- Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
- Maximize profitability through managing the cost of sales, inventory and labor productivity, and general expenses in kitchen operations.
- Achieve and maintain good food quality and standard.
- Assist in creating innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature, and presentation.
- Manage food costs for individual dishes.
- Establish appropriate service standards, train and motivate the F&B Kitchen team to demonstrate these standards while carrying out their duties.
- Provide quality food products for our guests and support in achieving all goals designated by the Executive Chef.
- To maintain and strictly adhere to good hygiene practices at all times.
- Conduct training on hygiene standards and perform regular inspections with the team and stewarding.
- Work comfortably in front of guests, create an exciting and quality experience at the sushi counter.
- Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
- Perform all duties in accordance with Marina Bay Sands policies and within the realm of the Company’s vision, mission, and values.
- Liaise with restaurant managers and headwaiters keeping oneself informed of the patron’s feedback and preferences and involve in the overall planning of the business.
- Investigate and resolve guest opportunities in a prompt, courteous, and professional manner with proper documentation and resolutions.
- Ensure a cooperative and professional rapport is maintained with all parties.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Provide feedback to the employees on their job performance creating a work environment that values trust and transparency.
- Help maintain high productivity levels through efficient monitoring of duty roster which is relevant to business needs.
- Assist to maintain staff discipline, grooming, and punctuality reporting to work.
- Support and assist Executive Chef in ordering ingredients from Japan through the approved vendor listing.
Job Requirements
Preferably possess with Degree / Diploma / Certification in Culinary Arts
Must have strong culinary experience, specializing in Japanese cuisine
Excellent supervisory skills with a “hands-on” approach
Experience in logistic planning, culinary, and leadership skills
Good communication skills, preferably local spoken language.
Able to enforce good safety and sanitation habits
Willing and able to work shift
Well-groomed & professional appearance
People and customer-oriented, motivator and self-starter. Comfortable working face to face with guest
Team builder displays initiative and creativity
Capable to support every team in the kitchen such as Tempura session and Sushi section
Willing to go the extra mile to meet customers’ expectations.
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