CHEF DE CUISINE

Yoshoku, which translates to “Western food” in Japanese, refers to a style of cuisine that incorporates Western culinary techniques and ingredients while adapting them to suit Japanese tastes. The Chef de Cuisine of Japanese Western Style is responsible for overseeing the culinary operations of a restaurant that specializes in blending traditional Japanese cuisine with Western culinary techniques. This role requires a deep understanding of both culinary traditions, is crucial as it involves not only preparing traditional dishes but also innovating and reinterpreting them to create modern takes on classic recipes, exceptional leadership skills, and a commitment to delivering high-quality dining experiences. Job Description: 1) Collaborate with the management team to create and refine menus that incorporate elements from both Japanese and Western cuisines. 2) Stay updated on culinary trends and seasonal ingredients to enhance menu offerings. 3) Manage day-to-day kitchen operations, ensuring efficient workflow and adherence to food safety standards. 4) Supervise food preparation and cooking processes, ensuring consistency in taste, presentation, and quality. 5) Lead, mentor, and train kitchen staff in both Japanese and Western cooking techniques. 6) Foster a positive work environment that encourages teamwork, creativity, and professional growth. 7) Implement rigorous quality control measures to ensure all dishes meet the highest standards. 8) Conduct regular tastings and collaborate with the team to refine recipes. 9) Oversee inventory control, including ordering supplies and managing stock levels. 10) Ensure proper storage practices are followed to maintain ingredient freshness. 11) Engage with guests during service to gather feedback on their dining experience. 12) Address any guest concerns or special requests promptly. 13) Monitor food costs and labor expenses to ensure profitability while maintaining quality standards. 14) Assist in budget preparation and financial forecasting for the kitchen operations. Qualifications: - Proven experience as a Chef de Cuisine or similar role in a high-end restaurant specializing in Japanese or fusion cuisine. - In-depth knowledge of both Japanese culinary techniques (such as sushi preparation) and Western cooking methods. - Strong leadership skills with the ability to manage a diverse team effectively. - Excellent communication skills in English; proficiency in Japanese is an advantage.