Chef de Cuisine (Japanese)

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 pallette 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