Head Chef

Key Tasks

• Culinary Leadership & Operations: Provide visionary leadership to the kitchen brigade, enforcing Standard Operating Procedures (SOPs) to ensure consistent service quality and cultivate a culture of excellence and professionalism.
• Teppan & Culinary Expertise: Serve as the authority on teppan griddle operations, ensuring technical precision in flat-iron cooking. Oversee the meticulous preparation of authentic Japanese staples, including dashi bases, house-made sauces, and fermented ingredients.
• Financial & Inventory Management: Exercise rigorous oversight of inventory and Cost of Goods Sold (COGS). Implement strategies to optimize kitchen yields, manage vendor relations, and ensure profitability through disciplined cost control.
• Operational & Safety Standards: Ensure full compliance with food safety and sanitation regulations (HACCP/DOH). Maintain the highest standards of cleanliness and ensure the proactive maintenance of all kitchen equipment.

Requirements

• Professional Experience: 2–3 years of progressive culinary experience, with a minimum of 1–2 years in a senior leadership capacity (Head Chef, Executive Sous Chef, or Kitchen Manager).
• Technical Specialization: Comprehensive mastery of Japanese cuisine, with an extensive and verified background in teppan griddle service.
• Business & Systems Acumen: Exceptional proficiency in food costing, financial reporting (Excel), and POS management. Demonstrated ability to design and implement scalable kitchen systems to facilitate future multi-branch expansion.