
Culinary Chef
3 days ago
Design, execute, and test new menu offerings befitting of the brand concept to keep the menu fresh and exciting for all customers.
- Keep abreast of latest culinary trends, innovations and is responsible for menu-related decisions including, but not limited to, menu items, pricing, flavour and cuisine profile and its presentation.
- Find improvements and efficiencies on existing menu items and current products. Strategizes the time and effort necessary to implement new menu items.
- Maintains an up-to-date kitchen standard operating procedure including menu documentation to ensure highest standards of operations and food standard in all kitchens.
- Create, implement and control performance standards for kitchen, stewarding, & butchery to achieve the highest possible hygiene and sanitation standards, minimize operating equipment breakage and streamline efficient resource flow.
- Train and develop team members in the future
- Proven track record with ability to conceptualize and deliver innovative promotional items.
**Requirements**:
- At least 5 years’ experience in Japanese kitchen
- Able to create, design and curate menu
- With strong interpersonal, communication and innovation skills
- With strong commitment and results driven
- Able to work under pressure and deadlines
**Salary**: $3,500.00 - $5,500.00 per month
**Benefits**:
- Dental insurance
- Health insurance
Schedule:
- Monday to Friday
- Weekend availability
Supplemental Pay:
- Performance bonus
COVID-19 considerations:
All visitors to wear a mask, workplace sanitized
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