Japanese Head Chef

Job Description & Responsibilities:
· Daily controlling of production to make sure that standards are being met.
· Make sure food quality and quantity meets our standards.
· Notify Sous Chef of any problems or complaints or solve immediately when they arise 
· In Charge that professional work procedures are in place.
· Communicate any problems with outlets to the affected Department Head and the Sous Chef for follow up.
· Check Inventories to see proper storage and rotation of stock.
· Follow up to see proper completion of assigned levels on production charts.
· Give additional training to your co-workers.
· Check that all food items for storage are covered, labelled and dated accordingly.
· Checking the food rotation – first in – first out
· Checking that after service equipment, work surfaces and working area is clean.
· Make sure “Clean as you go” is always first priority.
· Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company for any damage or loss.
· Participates and conducts on taste panels.
· Checking that appropriate Temperature log sheets filled out according to standard.
· Be aware of accident prevention and follow safe work habits.
· Follow all kitchen regulations as outlined and directed.

Candidate Requirements
Must be a Japanese with preferably international experience
Excellent communicating skills in English language. 
Experience, Skills and Knowledge
Minimum 8 years of culinary experience.
Increased knowledge about hygiene and HACCP regulations.