EXECUTIVE CHEF

Job Description:

• Oversee daily kitchen operations and manage the culinary team.

• Develop and innovate authentic Japanese menus, including ramen, mazesoba, and other Japanese specialties.

• Ensure consistent food quality, taste, presentation, and portion control.

• Supervise food preparation, inventory management, purchasing, and cost control.

• Train, mentor, and manage chefs and kitchen staff.

• Maintain high standards of food hygiene, sanitation, and workplace safety.

• Monitor food costs, minimize wastage, and optimize kitchen efficiency.

• Collaborate with restaurant management to improve customer satisfaction and business performance.

Job Requirements: - Minimum 5 years of relevant culinary experience, preferably in Japanese cuisine.

• At least 3 years of experience in a Head Chef, Executive Chef, or similar leadership position.

• Strong knowledge of authentic Japanese cooking techniques, ingredients, and food preparation.

• Experience in menu planning, food costing, and kitchen management.

• Excellent leadership, communication, and organizational skills.

• Ability to work weekends and public holidays when required.