[NORIBOI] Head Chef (Janpanese Restaurant - Omakase)

Key 1: Build a strong kitchen team:

Assist the Operation Manager in establishing a kitchen organization chart

Recruitment, interview and training employees for the kitchen team

Create the kitchen processes to work effectively with the FOH team

Establish a training plan, able to train new employees, provide ongoing training for subordinate employees

Key 2: Propose OS&E and equipment for the kitchen:

Support looking for and connecting suppliers to the Purchase Department

Propose a list of OS&E of kitchen equipment

Responsible to control equipment, and material received from suppliers

Key 3: Menu development

Suggest menu following restaurant concept

Create a seasonal menu, a special menu for a private party

Task on the opening phase

Responsibilities

Check the daily list of required ingredients, monitor food inventory levels, and determine what needs to be restocked and when

Monitor food budgets and ensure supply orders do not exceed allocated budgets

Maintain kitchen order and hygiene by ensuring the cleanliness of tables, counters, and all work areas

Ensure general cleanliness and maintenance of all kitchen equipment and utensils

Operate kitchen equipment such as ovens and grills

Monitor equipment performance and order replacements as and when needed

Prepare ingredients and oversee food preparation

Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

Supervise the kitchen staff to ensure that they are performing their duties efficiently

Provide training for new kitchen staff

Competitive Salary (Negotiate)

Service charge

Team building, Staff party

Discount for staffs members

A minimum of 2 years’ experience as a sous chef or head chef preferably at a Japanese restaurant or Omakase restaurant

Good sushi knife skills

Efficient at food preparation such as cutting fish, preparing sashimi and vegetables, etc

Familiar with Japanese ingredients, preparation techniques and practices in Japanese cuisine

Ability to work well under pressure especially during peak hours and busy periods

Good interpersonal skills including the ability to communicate well with the chefs and service crew

Leadership skills and confidence in training the kitchen crew

Organised with a keen eye for detail

Passionate about providing exceptional standards of service