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Ensure consistency and highest quality in food taste, temperature and presentation
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Ensure the quality and cleanliness of all food displays with maximum creativity
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Coordinate all food production, and all specific duties to Japanese chef and other staff under his/her supervision
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Check set-ups for restaurant and functions. Responsible for the correct timing during service and that food served is always of the highest standards
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Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
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Check stores and refrigerators and oversee proper storage and recycling of leftovers
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Ensure effective communication among the kitchens and with other departments
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Update menu recipe cards and menu planning for promotions
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Monitor monthly food inventory turnover and slow moving items
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Review food cost analysis on a daily basis to in line with budget and forecast
- Minimum 4 year experience in culinary field with at least 1 years experience as sous chef
- Extensive knowledge and skill in preparation of Japanese Cuisine is a MUST
- Excellent leadership & supervisory skills with a “hands-on” approach
- Completed an internationally recognized apprenticeship, culinary school or certified training program
- Positive attitude and high energy level
- Motivator & self starter; displays initiative & creativity
- Team player and team builder
