Head Chef

Your tasks

Lead kitchen operations at a Japanese restaurant by developing menus, managing food costs, training staff, and ensuring high-quality food preparation and service aligned with Japanese hospitality standards.

Requirements

Responsibilities

• 10 Years chef Experience at high-end fine Japanese restaurant
• Develop and create Japanese cuisine menus and recipes to enhance dining experience
• Prepare sushi with precision to meet authentic quality standards
• Order ingredients and supplies to maintain consistent kitchen inventory and support menu execution
• Control food costs by monitoring usage and minimizing waste to optimize profitability
• Manage kitchen and service staff to ensure efficient operations and teamwork
• Train kitchen and service staff on Japanese hospitality standards to deliver exceptional customer service
• Identify and resolve operational issues promptly with a positive and professional approach
• Oversee food preparation and cooking processes to maintain high quality and safety standards