Head Chef
1 week ago
**Head Chef (Noka)
Japanese culinary captures the stomachs of nearly all people in the world. Everyone wants to have them and we are looking for a passionate chef with the requisite experience in Japanese cuisine to head our kitchen. You will be responsible for performing the following tasks to the highest standards:
- Create and implement regular and seasonal menu items for the Group’s Japanese restaurant.
- Manage food cost, labour cost, overhead cost and food wastage to deliver budgeted financials.
- Plan, organize and handle food preparation and quality to meet business requirements with efficiency and effectiveness.
- Responsible for the selection, procurement of the finest raw ingredients and the preparation of sashimi and sushi to the highest quality.
- Train team members on traditional Japanese food preparation skills in slicing raw fish, vegetables and the art of sushi making.
- Interact with guests to monitor and assess satisfaction trends, address issues and make improvements accordingly.
- In charge of all kitchen operations, including preparing dishes, hiring and managing kitchen staff, inventory management, and other administrative duties.
- Monitor and develop team member performance to include, but not limited to, providing supervision, conducting training, counselling, performance evaluations, scheduling and assigning work and delivering recognition.
- Ensure compliance with health, safety and sanitization standards and regulations.
**Requirements & Skills**:
- At least **10 **years’ experience in managing Japanese restaurant operations.
- Experienced in Japanese cuisine, traditions and food preparation methods.
- Proven experience in Omakase setting.
- Possess strong knowledge of rice selection and preparation.
- Strong communication and leadership skills.
- Fluent in English and Japanese language.
- Able to work in shift patterns.
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