HEAD CHEF

1.Develop and execute creative and innovative Japanese menu offerings that align with our restaurant's concept and standards. 2.Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation. 3.Ensure compliance with food safety and sanitation standards at all times. 4.Train and supervise kitchen staff, ensuring high levels of productivity and culinary excellence. 5.Collaborate with management to control food costs, manage inventory, and maintain kitchen equipment. 6.Implement and maintain high-quality standards for food preparation and presentation. 7.Monitor and maintain inventory levels of kitchen supplies and ingredients. 8.Stay updated with industry trends and introduce new techniques and recipes to enhance menu offerings. 9.Manage kitchen budgets and expenses effectively. 10.Foster a positive and collaborative work environment among kitchen staff. 11.Proven experience as a Head Chef or Executive Chef specializing in Japanese cuisine. 12.Minimum of 10 years of hands-on experience in Japanese culinary arts. 13.Extensive knowledge of Japanese ingredients, cooking techniques, and traditional dishes. 14.Strong leadership and management skills with the ability to lead and motivate a diverse culinary team. 15.Excellent communication and interpersonal skills. 16.Ability to work in a fast-paced environment and handle pressure effectively. 17.Diploma or degree in Culinary Arts or relevant field is preferred. 18.Certification in food safety and sanitation practices is a plus. 19.Fluency in Japanese language is advantageous.