Head Chef

About the role

The Head Chef is responsible for overseeing the overall kitchen operations of Sudaku Yakiniku – McKinley, BGC, ensuring consistent food quality, authentic Japanese yakiniku preparation, kitchen efficiency, and compliance with food safety standards. The role leads and develops the kitchen team, manages food costs and inventory, and ensures that all dishes meet the restaurant's standards for quality, presentation, and taste.

Key responsibilities

• Oversee daily kitchen operations, ensuring efficient food preparation and timely service.
• Develop, implement, and maintain standardized recipes, portion sizes, and plating procedures.
• Ensure the consistent quality, taste, freshness, and presentation of all menu items.
• Supervise the preparation and handling of meats, seafood, marinades, sauces, side dishes, and other yakiniku menu components.
• Ensure proper meat cutting, portioning, storage, and handling according to restaurant standards.
• Lead, train, and develop Sous Chefs, Chef de Parties, Commis Chefs, and other kitchen personnel.
• Assign duties, manage kitchen schedules, and ensure adequate manpower during peak operating hours.
• Monitor food costs, portion control, inventory levels, and kitchen wastage.
• Maintain strict compliance with food safety, sanitation, hygiene, and occupational safety standards.
• Collaborate with restaurant management to improve menu execution, kitchen productivity, and overall guest satisfaction.

About you

• Graduate of Culinary Arts, Hospitality Management, or a related course is preferred.
• At least 5 years of professional kitchen experience, with at least 2 years in a Head Chef or senior kitchen leadership role.
• Experience in Japanese cuisine, yakiniku, robatayaki, or premium Japanese dining is an advantage.
• Strong knowledge of meat preparation, cutting techniques, portioning, marinades, sauces, and Japanese cooking methods.
• Knowledge of food costing, inventory management, menu standardization, and kitchen cost control.
• Proven ability to lead, train, and motivate a diverse kitchen team.
• Excellent organizational, communication, and problem-solving skills.
• Strong understanding of food safety, sanitation, and kitchen quality control.
• Ability to work under pressure and manage high-volume restaurant operations.
• Willing to work on shifting schedules, weekends, and holidays.