Head Chef - Japanese Cuisine
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Job Description
- Develop creative seasonal menus and oversee tastings.
- Contribute to recipe writing and food photography for publications.
- Cultivate relationships with suppliers for seasonal ingredients.
- Collaborate with the marketing team and the F&B management for the building of the outlet concept and promotion.
- Stay informed about industry trends and competition and implement any competitive advantage.
- Ensure all equipment is maintained to business standards and report any issues promptly.
- Enforce cleaning schedules to business standards, addressing deficiencies promptly.
- Organize internal and external events, including team building to foster a motivated work environment.
- Oversee stock rotation and storage procedures, minimize food wastage.
- Maintain control over inventory and purchasing and update relevant systems promptly.
- Improve production methods and presentation for maximizing guest satisfaction.
- Fulfill other duties as requested by the management.
Employment Type
Full-time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
