General Manager (CHEF)

1) To train and manage the kitchen staff, select the right ingredients, and present dishes in interesting and appealing ways. 2) To cut different types of fish and prepare the different types of rolls and to prepare the type of rice used in sushi, to make Japanese sauces, to select fresh and superior ingredients, to design appealing plates of sushi. 3) To supervise all of the other kitchen staff and has the responsibility of training and motivating the staffs. 4) Responsible for the kitchen sanitary and safety and make best business decisions of the restaurant. 5) Responsible for designing the menu and creating signature dishes (including experiment with new trends, ideas and recipe) for the restaurant. 6) Create high quality sushi including cooking rice, rolling sushi, temperature recording, cutting and packaging for take-out and dine-in plate preparation. 7) Ensure all operating standards including food safety and quality are strictly adhered to. 8) Provide a high level of attention to guest satisfaction and maintain positive relationship with customers. 9) Actively display knowledge of all food and beverage menu items and current promotions. 10) Maintain cleanliness and organization of sushi station. 11) Order and receive raw material and dry goods from suppliers. Check and record the monthly inventories. 12) Complete opening and closing duties efficiently and safely. 13) Support and assist subsidiary or associate company as and when requested by the Management. 14) Assist Group Executive Chef in managing all stock inventories from Japan fresh supply. So must comprehend all the food safety regulations from Japan. 15) Must be fluent in Japanese language to communicate with native Japanese customer and supplier.