Head Chef

Job Summary

Lead kitchen operations at a Japanese restaurant by developing menus, managing food costs, training staff, and ensuring high-quality food preparation and service aligned with Japanese hospitality standards.

Responsibilities

10 Years chef Experience at high-end fine Japanese restaurant

Develop and create Japanese cuisine menus and recipes to enhance dining experience

Prepare sushi with precision to meet authentic quality standards

Order ingredients and supplies to maintain consistent kitchen inventory and support menu execution

Control food costs by monitoring usage and minimizing waste to optimize profitability

Manage kitchen and service staff to ensure efficient operations and teamwork

Train kitchen and service staff on Japanese hospitality standards to deliver exceptional customer service

Identify and resolve operational issues promptly with a positive and professional approach

Oversee food preparation and cooking processes to maintain high quality and safety standards