Job Summary
We are seeking an experienced Executive Chef to lead our Japanese cuisine operations, including menu development, kitchen management, and overall culinary performance.
Responsibilities
- Lead daily kitchen operations to maintain high standards of food quality and safety
- Develop and execute seasonal menus, including omakase offerings, to enhance customer experience
- Manage food cost, inventory levels, and supplier sourcing to optimize kitchen efficiency and profitability
- Train and supervise kitchen team members to ensure consistent culinary skills and operational excellence
- Drive business growth by innovating menus and implementing operational improvements
Required competencies and certifications
- Demonstrated expertise in Japanese cuisine, including sushi, sashimi, and hot kitchen preparation
- Proven ability to independently manage kitchen operations effectively
- Experience in menu planning and controlling food costs
