Chef Japanese

Key Duties and Responsibilities:

• Menu Development and Management:
• Creating innovative and appealing menus that align with the restaurant's concept and customer preferences.
• Developing new recipes and ensuring consistency in food preparation and presentation.
• Staying updated on culinary trends and incorporating them into the menu.
• Kitchen Operations Management:
• Overseeing all aspects of food preparation, cooking, and plating.
• Ensuring food quality, freshness, and proper storage.
• Maintaining a clean, safe, and organized kitchen environment.
• Managing inventory, ordering supplies, and controlling food costs.
• Developing and implementing health and safety standards.
• Staff Management:
• Recruiting, training, and mentoring kitchen staff.
• Assigning tasks, supervising performance, and providing feedback.
• Motivating and fostering a positive work environment.
• Financial Management:
• Developing and managing the kitchen budget.
• Monitoring food costs and taking steps to control expenses.
• Working with management on financial planning and budgeting.
• Other Responsibilities:
• Collaborating with other departments, such as front-of-house and management.
• Handling customer complaints and feedback related to food quality.
• Representing the restaurant in media appearances or promotional events.
• Staying updated on food safety regulations and ensuring compliance.

Job Types: Full-time, Permanent

Benefits:

• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• Life insurance
• Paid training

Work Location: In person