Head Chef

RESPONSIBILITIES

• Work with the kitchen team to produce food to a high standard daily.
• Responsible for the daily paperwork, such as ordering and preparation of ingredients.
• Maintain stringent standards in the selection, handling, storage and preparation of premium ingredients, particularly seafood and other highly perishable products.
• Ensure that temperature records and monitoring are done daily.
• Adhere to the daily kitchen cleaning schedule.
• Ensure that kitchen stores and other potential areas of loss are secured at all times
• Work closely with Executive Chef on menu planning.
• To manage food costs and manpower resources to achieve targeted budgets.
• Improve the food quality and presentation based on customers’ feedback.
• To undertake project work & training to develop skills in food production, management & enhancing customer service.
• To take responsibility for adherence & compliance with all health, safety, and food hygiene legislation
• To report and, where possible, to attend to and take all necessary action, statutory and otherwise, in the event of accident, fire, loss, theft, lost property, damage, unfit food, or other irregularities and complete the necessary reports
• To cover all Executive Chef duties in his absence
• Any other duties as assigned by the Management.

REQUIREMENTS

• At least 8 years of proven experience with Japanese cuisine in a related role.
• Exceptional proven ability in kitchen management.
• Able to work well under pressure in a fast-paced environment.
• Outstanding communication and proven track record inleading a team.
• Up-to-date with culinary trends and optimized kitchen processes.
• Good understanding of F&B technology (MS Office, restaurant management software, POS etc.)
• Educational qualifications from a recognized culinary institution is preferred.