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Responsibilities
Assist the Head Chef in menu planning, food preparation, and recipe creation
Supervise kitchen staff, providing guidance and training as needed
Ensure all food safety and sanitation standards are met
Help with inventory management and ordering supplies
Oversee kitchen operations in the absence of the Head Chef
Collaborate with the culinary team to develop new dishes and specials
Experiences
Extensive culinary experience in a prestige restaurant, with a focus on Japanese cuisine and Yakiniku techniques
Proven leadership experience within a high-end restaurant kitchen environment, showcasing the ability to manage and inspire a diverse team
Strong organisational skills, ability to multitask, and attention to detail.
Excellent communication and interpersonal skills to foster a positive and productive kitchen atmosphere.
Knowledge of food safety regulations and proper handling procedures.
Creativity and a passion for exploring new culinary concepts while maintaining authenticity
Proficiency in budgeting, cost control and inventory management
