EXECUTIVE CHEF

Job Description:

- Oversee daily kitchen operations and manage the culinary team.

- Develop and innovate authentic Japanese menus, including ramen, mazesoba, and other Japanese specialties.

- Ensure consistent food quality, taste, presentation, and portion control.

- Supervise food preparation, inventory management, purchasing, and cost control.

- Train, mentor, and manage chefs and kitchen staff.

- Maintain high standards of food hygiene, sanitation, and workplace safety.

- Monitor food costs, minimize wastage, and optimize kitchen efficiency.

- Collaborate with restaurant management to improve customer satisfaction and business performance.

Job Requirements:
- Minimum 5 years of relevant culinary experience, preferably in Japanese cuisine.

- At least 3 years of experience in a Head Chef, Executive Chef, or similar leadership position.

- Strong knowledge of authentic Japanese cooking techniques, ingredients, and food preparation.

- Experience in menu planning, food costing, and kitchen management.

- Excellent leadership, communication, and organizational skills.

- Ability to work weekends and public holidays when required.