This role encompasses, but is not limited to, the following responsibilities
Menu Development
Develop and create innovative and seasonal menus that align with the restaurant's concept and target audience
Kitchen Management
Oversee all kitchen operations, including food preparation, cooking, and plating
Team Leadership
Manage and develop the kitchen staff, providing training, guidance, and motivation
Food Quality
Maintain the highest standards of food quality, taste, and presentation
Inventory Control
Manage food and beverage inventory, minimizing waste and controlling costs
Cost Control
Monitor and control food costs, labor costs, and overall kitchen expenses
Health and Safety
Ensure compliance with all food safety and sanitation regulations
Equipment Maintenance
Maintain kitchen equipment in good working order
Order Placement
Place orders for food and supplies
Quality Assurance
Conduct regular quality checks on food products and preparation
Additional Responsibilities
Collaborate with the front-of-house staff to ensure a smooth dining experience for our guests
Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications
Ensure uniform and personal appearance are clean and professional
Maintain confidentiality of proprietary information and protect company assets
Speak with others using clear and professional language
Read and visually verify information in a variety of formats
Stand, sit, or walk for an extended period or for an entire work shift
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance
Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination
Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps
Reach overhead and below the knees, including bending, twisting, pulling, and stooping
Qualifications
Minimum of 5 years of experience as a Chef in a similar establishment
Proven track record of developing and executing innovative and delectable menus
Excellent verbal and written communication skills, able to motivate and inspire a team
Excellent understanding of food safety and sanitation principles
Strong leadership, organizational and time management skills with the ability to interact closely with guests, staff and management
Ability to work effectively under pressure and manage multiple tasks simultaneously
Proven ability to control food and labor costs
Experience with inventory control and restocking, knowledge of local suppliers
Extensive experience with Japanese cuisine and dietary restrictions
Available to work flexible hours, including on Public holidays, weekends and evenings
Benefits
Pension and Health Insurance according to the Health Insurance and Pension Laws
