HEAD CHEF

Position Purpose: • Prepare Authentic Japanese Cuisine • Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering. • Oversee the implementation of processes and guidelines in Kitchen Operations • Train & develop kitchen staff in the preparation of all meals to the highest quality standards. • Position kitchen staff according to operation needs to maximize kitchen efficiencies. • Manage quality and level of kitchen inventory as well as products delivered from suppliers. • Understand food cost models and how these impact the profitability of the restaurants. Responsibilities: • Menu Execution and Delivery • Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard • Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu • Kitchen Processes and Concept Development • Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies • To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity • Oversee the setting up and cleaning of stations by staff • Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency • Quality Assurance & Control • Investigate causes and reasons for customer complaints pertaining to food quality • Oversee operations to ensure compliance with all safety procedures and guidelines • Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality • Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition • Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety • People Management • Lead team by providing guidance, support and motivation • Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions • Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor • Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor