Chef de Cuisine (Modern Japanese)

This position is for a modern izakaya that celebrates japanese food but never traditional. The candidate should understand and celebrate japanese cuisine but verstile is making it modern, mixing it with contemporary cuisine and style. Requirements: • Creativity and Creation of Menus • Training and Development of the kitchen team to motivate and grow team • Quality control of food • Consistency of food on a daily basis every service • Ordering and Cost Control of the entire kitchen • Experience in Japanese ingredients and food production • Handle raw ingredients • Scheduling of roster • Compliance with Food Hygiene and Safety standards • Deliver on the brand promise Skills: • Experience as a Sous Chef for at least five years • Strong Leadership Skills • Creative with food • Experienced Manager • High standard of Food Quality • Well trained palette for Japanese and Western Food • Positive Attitude • Strong communication skills • Committed to delivering a high level of customer service • Excellent Planning and Organisation skills • Willingness to train, inspire and develop the team • Minimum 10 years of experience in culinary field