Head Chef / Sous Chef

Responsible for all culinary activities for the Japanese Fine-Dining Yakiniku restaurant.

This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

• Handle Wagyu beef including trimming, cutting in various ways, managing condition of stocks with skills
• Develop menus according to Japanese culinary knowledge
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation
• Oversee purchase food and supplies from vendors approved by the company and monitor inventory
• Responsible for Hygiene and equipments conditions inside kitchen
• Always look for new ingredients, skills, trend by communicating with outside chefs / suppliers, or even visiting other restaurants voluntarily

• Minimum 10 years of career including minimum 2 years as a Head chef
• Deep knowledge for Japanese culinary
• Knowledge of genuine Wagyu beef, including the difference between Australian Wagyu and F1 beef, not only the taste and texture but the way of breeding, raising and slaughtering
• Able to Communicate in Japanese Language is highly advantageous
• Knowledge of latest Japanese Yakiniku culinary trend
• Create new menus based on Japanese traditional cuisine and Yakiniku
• Manage overall hygiene in the kitchen
• Manage stocks (especially meat)
• Handle costing, including dealing with suppliers
• Work flexibly depending on restaurant situation, including working on weekends and PH
• Hire and train other chefs, as well as supervising them
• Handle pressure situation